celery

Celery (Apium graveolens) is a flowering plant in the Apiaceae family that is cultivated for its edible stalks, leaves, and, in the form known as celeriac, its root. The species comprises many cultivars used for stalk celery, leaf celery, and celeriac. It is native to the Mediterranean region and western Asia and is now grown worldwide in temperate and subtropical regions.

The plant has hollow, ribbed petioles that form the crisp stalks; the leaves are pinnate and aromatic. Celeriac develops a firm, bulbous root with a celery-like flavor. The three main product forms—stalk celery, leaf celery, and celeriac—are chosen for different culinary uses.

Cultivation and varieties: Celery prefers cool weather, steady moisture, and fertile, well-drained soil. It is sensitive to heat and can bolt in hot conditions. Stalk celery cultivars emphasize thick ribs and tight hearts; leaf celery is grown mainly for foliage and aroma; celeriac is selected for a large, smooth root with a milder, celery-like taste.

Culinary uses and nutrition: Celery is used raw in salads and as a snack, or cooked in soups, stews, braises, and stocks. Leaves and seeds are used as aromatics or spices. It is low in calories and provides vitamin K, vitamin C, potassium, and dietary fiber, making it a modest source of several micronutrients.

Storage and safety: Fresh celery keeps for about one to two weeks in refrigeration, often stored wrapped or in a perforated bag. Blanched varieties produce pale stalks. Wash thoroughly before use; consider organic production to reduce pesticide exposure.