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Celery

Also indexed as: Celery Hearts, Celery Root

The most common type of celery is the familiar pale green Pascal.

Up until the 16th century, celery was used as a medicinal herb, only finding its way into common culinary use in the latter part of the 17th century. The flavor is somewhat herbal and astringent, but it has a succulent, crisp texture. Because of its low-calorie count, celery is a favorite diet food.

Varieties

The most common variety of celery is the pale green Pascal. Another variety, golden celery, is protected from light to prevent the development of chlorophyll during the growing period. The term celery hearts describes the tender, innermost ribs of the celery.

Celeriac, or celery root, is similar to common celery in appearance; however, it is the knobby stem of celeriac that is edible, rather than the stalk.

Buying and storing tips

Celery can be found in the produce section of health food stores and supermarkets. Choose firm, tightly formed bunches with crisp, green leaves. Store celery in a plastic bag in the refrigerator for up to one week.

Availability

Celery is available all year long.

Preparation, uses, and tips

Wash celery just before using. Trim the leaves and the base, and reserve the leaves for soups and salads. Celery can also be frozen in plastic bags and used in dishes that call for cooked celery. Slice celery on the diagonal into salads, or braise it in olive oil and serve with salt and pepper.

Nutritional Highlights

Celery (raw), 1 large stalk
Calories: 10
Protein: 0.48g
Carbohydrate: 2.3g
Total Fat: 0.09g
Fiber: 1.01g

Health benefits and concerns

Atherosclerosis

Diets high in insoluble fiber (found in some vegetables) are associated with protection against heart disease in both men and women.

Health benefits and concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other vegetables. Read about health benefits and concerns for vegetables for a full description.