one bunch of celery
Low in calories (approximately 14 per 100g) and high in water content, celery is a good source of fiber, vitamins K and C, and potassium. It also contains compounds with potential anti-inflammatory properties.
About
Celery (Apium graveolens) is a herbaceous plant in the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible portion consists of long, grooved stalks (petioles) that emerge from a compact base, with feathery green leaves at the crown. The plant has a crisp, crunchy texture and a distinctive, slightly bitter flavor with aromatic undertones. Common cultivars include 'Pascal' and 'Golden', with color ranging from pale green to deep green depending on variety and growing conditions. Raw celery contains approximately 95% water, making it extremely low in calories while contributing essential minerals and fiber.
Culinary Uses
Celery is a foundational aromatic vegetable used across numerous culinary traditions, particularly as a base for stocks, broths, and mirepoix (in French cuisine, combined with onion and carrot). It appears raw in salads, vegetable platters, and as a vehicle for dips and spreads. The stalks are braised, steamed, or added to soups, stews, and braises, while the leaves contribute flavor to broths and are used as a fresh garnish. In Western cuisines, it is indispensable in dishes like creamed celery, celery salad, and as an accompaniment to seafood and poultry. The seeds are used as a spice in pickling and spice blends.