stick of celery finely chopped
Celery is very low in calories (approximately 14 per 100g) and contains negligible fat; it is a modest source of fiber, vitamin K, and potassium, with some vitamin C and folate content.
About
Celery (Apium graveolens) is a biennial herbaceous plant in the Apiaceae family, native to the Mediterranean region and naturalized worldwide. The edible portion consists of petioles (leaf stalks) that form a dense, fibrous bundle at the base of the plant. The stalks are characteristically pale green to white, crisp, and aromatic, with a slightly mineral, vegetal flavor profile and a subtle bitter note. Raw celery is notable for its high water content and distinctive crunch, while cooked celery becomes tender and develops a more delicate, sweet character. Common cultivars include Pascal, Golden, and Celeriac (a root variety). The leaves, seeds, and roots are also used in cuisines and herbalism worldwide.
Culinary Uses
Finely chopped celery is a foundational aromatic in numerous cuisines, most notably in the classic French mirepoix (with carrots and onions), the Spanish sofrito, and the Creole "holy trinity" (with onions and bell peppers). It appears in soups, broths, stews, and stock preparations where it contributes flavor depth and body. In raw preparations, finely minced celery adds textural contrast and fresh flavor to salads, slaws, and cold appetizers. The chopped form integrates seamlessly into ground meat preparations for burgers and forcemeats, and enhances egg dishes, chicken salad, and seafood cocktails. Chopped celery also features in vegetable braises, risotto, ragù, and pickling solutions.