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Celery

Vegetables · Stalks & shoots

Celery

Crunchy pale-green stalks with a savoury, slightly salty flavour; part of the classic soup and stew base.

Also called: celery sticks, celery stalks, kereviz sapı

65 recipes with it

Photo: Lombroso, via Wikimedia Commons (public-domain)

What it is

Celery is sold as a bunch of long, ribbed stalks with leafy tops. It is crisp, stringy and aromatic. The leaves are stronger and can be used like a herb. Celeriac is a related plant grown for its knobbly root; celery seed is a separate spice.

Apium graveolens var. dulce

How it’s used

  • Diced with onion and carrot for soups and sauces
  • Part of the Cajun holy trinity
  • Raw in salads, crudités and tuna salad
  • Stir-fried in Chinese dishes
  • Juiced or added to stock

Characteristics

Taste
Fresh, savoury and slightly bitter.
Aroma
Green and herbal.
Texture
Crunchy and stringy.
When cooked
Softens and turns sweet when slowly cooked; peel strings from outer stalks for raw use.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked

Storage

Refrigerated. Wrap and refrigerate; limp stalks revive in cold water.

Diet, allergens and safety

Contains Celery.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Celery (including celeriac and celery seed) is a declared allergen in the EU and UK.

Nutrition per 100 g

Energy
14 kcal
Protein
0.69 g
Carbohydrate
2.97 g
Fat
0.17 g
Fibre
1.6 g
Sugars
1.34 g

USDA FoodData Central: Celery, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with celery

See all 65

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