each stalks celery
Celery is low in calories (approximately 16 per 100g) and provides dietary fiber, potassium, and vitamin K. It also contains antioxidants and volatile compounds associated with cardiovascular health.
About
Celery (Apium graveolens var. dulce) is a herbaceous biennial plant in the Apiaceae family, native to the Mediterranean region and cultivated worldwide for its edible stalks. The plant produces long, fibrous, pale green to white petioles (leaf stalks) that grow in tight bunches from a central crown. Celery has a crisp, crunchy texture and a distinctly aromatic, slightly bitter flavor with peppery notes, characteristic of its essential oils (particularly 3-n-butylphthalide). The inner, blanched stalks tend to be milder and more tender than the outer green stalks.
Individual stalks are harvested when the plant reaches maturity, typically 85–100 days after planting. Modern cultivars have been selectively bred for reduced bitterness, increased tenderness, and improved yield compared to wild ancestors.
Culinary Uses
Celery stalks are fundamental to Western cooking, serving as a major component of mirepoix (alongside onion and carrot) for stocks, soups, and braises. They are eaten raw as a vehicle for dips, in salads, and as a snack. Raw celery is prominent in salads such as Waldorf and celery remoulade, while cooked celery appears in braises, stews, and cream-based dishes. The stalks are also juiced for beverages and are essential in Creole and Cajun cooking. In Chinese cuisine, celery is stir-fried or blanched. Preparation typically involves removing fibrous strings from outer stalks and slicing or chopping according to application. Celery pairs well with cream, cheese, meat stocks, and aromatic vegetables.