Céleri

Céleri is a cultivated plant of the Apiaceae family, grown for its edible stalks, leaves, and seeds. It is a hardy biennial plant that is often cultivated as an annual. There are three main types of celery: stalk celery, which is the most common; leaf celery, also known as celery herb or smallage; and celeriac, a root vegetable.

The plant is native to the Mediterranean region and has been cultivated for thousands of years. Ancient Greeks and Romans used celery for medicinal purposes and as a flavoring agent. It was not until the 17th century that celery began to be cultivated for its edible stalks, and it gained popularity as a vegetable in the 19th century.

Celery stalks are crisp and watery, with a mild, slightly bitter flavor. They are commonly eaten raw in salads, as a snack with dips, or used as a flavoring in soups, stews, and sauces. The leaves can also be used as an aromatic herb in cooking. Celeriac, the swollen root of the plant, has a nutty, earthy flavor and can be eaten raw or cooked, often mashed or roasted.

Nutritionally, celery is low in calories and a good source of fiber, vitamins, and minerals, including vitamin K, vitamin A, folate, and potassium. It is also a source of antioxidants. Celery is widely grown and consumed around the world, and its versatility makes it a staple in many cuisines.