stalked celery
Low in calories (approximately 14 per 100g) and high in water content, celery provides notable amounts of vitamin K, potassium, and folate, along with antioxidant compounds including apigenin and luteolin.
About
Stalked celery, or Pascal celery, is the edible leaf-stalk of *Apium graveolens* var. *dulce*, a biennial herbaceous plant native to the Mediterranean region and southwestern Asia. The plant produces elongated, grooved petioles (stalks) that grow in clusters from a central crown, reaching 12-16 inches in length. The stalks are crisp and fibrous with a pale green to dark green coloration depending on variety and growing conditions, exhibiting a distinctive aromatic, slightly peppery flavor with subtle notes of anise. Common cultivars include 'Pascal', 'Golden', and 'Utah', which vary in color intensity and tenderness. The entire stalk is edible, though the inner, lighter stalks tend to be more tender and mild than outer varieties.
Culinary Uses
Stalked celery is a fundamental aromatic vegetable in Western cuisine, serving as a key component of the mirepoix (celery, onion, carrot) that forms the flavor base for stocks, soups, and braises. Its crisp texture and subtle herbaceous flavor make it suitable for both raw applications—minced for salads, stocks, and relishes, or served as crudités with dips—and cooked dishes including stews, stir-fries, and braises. The stalks are commonly braised whole as a side dish or incorporated into preparations like waldorf salad. Celery leaves and hearts are equally valuable in the kitchen: leaves enhance stocks and compound butters, while the tender heart is prized for salads and light preparations.