med celery stalks
Low in calories (approximately 14 per stalk) and high in water content; provides fiber, potassium, and antioxidants including luteolin and apigenin.
About
Celery (Apium graveolens var. dulce) is a biennial herbaceous plant cultivated for its crisp, leafy stalks, belonging to the Apiaceae family alongside parsnips, fennel, and parsley. Native to the Mediterranean region and western Asia, celery is characterized by pale to deep green, stringy stalks with a watery, crisp texture and a distinctly herbal, slightly bitter, aromatic flavor. Medium celery stalks represent the intermediate size between thin inner stalks and thick outer ones, offering balanced texture and flavor suitable for raw and cooked applications. The plant contains volatile compounds including limonene, 3-n-butylphthalide, and other aromatic esters that contribute to its characteristic peppery-herbaceous profile.
Culinary Uses
Celery stalks are foundational to mirepoix (celery, onion, carrot), the aromatic base for stocks, broths, soups, and sauces across European cuisine. They are braised whole as a side dish, diced for salads and slaws, and raw for crudités and appetizers. In Asian cuisines, celery features in stir-fries and is sometimes blanched to reduce its intensity. The leaves are used as an herb garnish and in stocks. Medium stalks are ideal for even cooking and texture in both raw dishes and prolonged braisings. Celery's water content and mild flavor make it a vehicle for other seasonings while contributing subtle herbal complexity.