Photo by MarkBuckawicki on Wikimedia Commons (CC0 1.0)

cut up celery branches with leaves

ProducePeak season is late summer through fall (July–November in the Northern Hemisphere), though celery is cultivated year-round in most temperate regions and is available fresh in supermarkets throughout the year.

Celery is predominantly water (95%) and low in calories, providing modest amounts of dietary fiber, vitamin K, and potassium; the leaves contain concentrated levels of vitamins A and C and are richer in nutrients than the stalks.

About

Celery (Apium graveolens) is a herbaceous biennial plant in the Apiaceae family, native to the Mediterranean and North Africa. The plant consists of crisp, fibrous stalks (petioles) with serrated leaflets at the apex. The edible portions—both stalks and attached leaves—exhibit a pale green to bright green color and possess a distinctive, slightly peppery, aromatic flavor with subtle mineral and vegetal notes. The texture of the stalks is characterized by pronounced fibrous strands running longitudinally, which become more pronounced toward the base of the plant. Celery leaves are more intensely flavored than the stalks, with a grassy, herbaceous quality and greater concentration of volatile oils.

Culinary Uses

Celery stalks and leaves are foundational ingredients in numerous culinary traditions, functioning both as a primary vegetable and as an aromatic component in stocks, broths, and mirepoix (the French base of celery, carrot, and onion). The stalks are eaten raw in salads, crudités, and as a vehicle for dips and spreads; when cooked, they soften but retain textural integrity, contributing subtle flavor to braises, soups, and stews. Celery leaves are increasingly valued in contemporary cuisine for their concentrated flavor and are used as a fresh herb garnish, incorporated into salads, or dried for seasoning blends. In Asian cuisines, both stalks and leaves feature prominently in stir-fries and are prized for their crispness. The vegetable pairs well with cheese, citrus, vinaigrette-based dressings, and proteins including poultry, seafood, and beef.

Forms & Preparations

Whole stalks with leaves attached — Fresh bunches with foliage intact, used raw in salads or as part of vegetable crudités and dips.
Sliced or chopped stalks — Cut into rounds or dice of varying sizes, used as aromatic base for stocks, soups, and stews, or for stir-fries.
Julienned — Cut into thin matchsticks for raw preparations, salads, and Asian noodle dishes, providing textural interest.
Dried leaves (herbal) — Leaves dehydrated and crumbled for seasoning blends, tea infusions, or long-term pantry storage.
Celery salt — Ground dried leaves and stalks mixed with sea salt, used as a seasoning for soups, cocktails, and savory dishes.
Blanched (pale variety) — Cultivars grown without light exposure to reduce chlorophyll and bitterness, traditionally preferred for raw consumption in European cuisine.