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qt chopped celery

ProducePeak season is autumn through early spring (September–March in the Northern Hemisphere), though celery is available year-round in most markets due to extended growing seasons and storage capabilities.

Celery is approximately 95% water and provides minimal calories while offering dietary fiber, potassium, and vitamin K. It contains small amounts of folate and manganese, and compounds such as phthalides that may have cardiovascular benefits.

About

Celery (Apium graveolens) is a marshland plant of the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible portion consists of elongated, crisp, pale green to deep green stalks (petioles) that grow in bunches from a central base. The plant has a distinctive herbaceous, slightly bitter, and mildly salty flavor profile with subtle notes of anise. Raw celery is characterized by its high water content, fibrous texture, and crisp, crunchy consistency. Common cultivars include Pascal celery, which is the predominant commercial variety in North America, and the whiter, more tender Golden celery.

Culinary Uses

Celery is a fundamental aromatic vegetable used across numerous cuisines as a flavor base for stocks, broths, soups, and stews. It is a key component of mirepoix (French) and soffritto (Italian) flavor foundations. Raw celery serves as a vehicle for dips and appetizers, while cooked celery is incorporated into braises, gratins, and vegetable preparations. In American cuisine, celery is essential to Creole and Cajun cooking, particularly in dishes like gumbo and jambalaya. It may be braised whole, chopped into salads, or blended into vegetable juices and smoothies.

Forms & Preparations

Chopped — Cut into approximately ¼-inch cubes; the standard form for mirepoix, soups, and stews.
Sliced — Cut into thin crosswise pieces; used for salads, stir-fries, and raw vegetable platters.
Brunoise — Cut into very fine ⅛-inch cubes; used for refined garnishes and classical French preparations.
Sticks or Batons — Cut lengthwise into uniform sticks; served raw with dips as an appetizer or cut further for cooking applications.
Braised whole stalks — Whole or halved stalks cooked slowly in stock or sauce until tender; served as a vegetable course.
Celery salt (dried) — Ground dried celery combined with salt; used as a seasoning in soups, stews, and spice rubs.