celery with leaves

Celery (Apium graveolens var. dulce) is a herbaceous biennial plant cultivated for its crisp, elongated petioles (stalks) and feathery compound leaves, both of which are edible. Native to the Mediterranean region and temperate Asia, celery has been cultivated for thousands of years, initially for medicinal purposes before becoming a culinary staple. The plant consists of bundled stalks that range from pale green to deep green in color, with a characteristic refreshing, slightly bitter, and mildly astringent flavor. The leaves are more aromatic and herbaceous than the stalks, with a more pronounced celery flavor and tender texture when young. Common varieties include Pascal celery, Utah varieties, and Cutting celery (a leafier type).

Celery stalks and leaves are foundational aromatic vegetables in French mirepoix (alongside onions and carrots) and Spanish sofrito preparations, forming the flavor base for stocks, soups, and stews. The crisp stalks are eaten raw as crudités, in salads, or stuffed with cheese or spreads. The leaves, often discarded but equally valuable, are used as garnish, in soups, salads, and herb mixtures (notably in French fines herbes), and for infusing broths. Celery is employed in Asian cuisines in stir-fries and braises, while its seeds are ground into spice blends. The whole plant contributes to umami-rich broths and is essential in classic dishes such as mirepoix-based sauces and chicken stock.