Category: Vegetables
🤔 What Is Celery?
Celery is a marshland plant cultivated for its long, crisp, pale green stalks. It has a fresh, slightly salty, and earthy flavor and a distinctively crunchy texture, making it a foundational aromatic vegetable (a “mirepoix”) in stocks and sauces, as well as a popular healthy snack eaten raw.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole Celery Head | Refrigerator (wrapped in foil) | 2-4 weeks |
| Cut Celery Sticks | Refrigerator: 0-4°C (32-39°F) in water | 1-2 weeks |
| Frozen | Freezer: -18°C (0°F or below) | 12-18 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for a tightly packed bunch with straight, firm stalks.
- The color should be a vibrant, pale green.
- Check that the leaves (if attached) are fresh and green, not wilted or yellow.
Appearance
Choose celery with crisp-looking stalks. Avoid any bunches with splayed stalks or significant blemishes and brown spots.
Smell
Fresh celery has a clean, mild, and distinctively earthy scent. It should not smell musty or sour.
Texture
The stalks should be very firm and should snap cleanly when bent. If the stalks are rubbery or flexible, the celery is old.
Common Varieties / Types
While Pascal is the standard green celery sold everywhere, other types exist.
- Green Celery (Pascal): The familiar, all-purpose celery with long, crisp stalks used for everything from snacking to soups.
- Celery Hearts: These are the tender, inner stalks of a head of celery, often sold packaged separately for their convenience and lack of fibrous outer stalks.
📅 Seasonal Buying Guide
North America (USA/Canada)
Celery is available year-round, with major production centered in California. Peak harvest seasons are typically in the fall, winter, and spring.
Europe
Available year-round, with peak season for field-grown celery in the late summer and autumn.
Australia/New Zealand
Celery is grown and available throughout the year.
Tropical/Subtropical Regions
Celery can be grown in cooler seasons or at higher elevations and is generally available year-round.
Seasonal Quality Variations
While consistent quality is available year-round, celery harvested in its peak cool season tends to be crisper and more flavorful. Summer heat can sometimes make it more fibrous.
❄ STORE FRESH: Storage Guide
- Whole: Refrigerator, tightly wrapped in foil, for up to 4 weeks.
- Cut Sticks: Refrigerator, submerged in water, for 1-2 weeks.
- Key Tip: Avoid storing in plastic bags, which trap ethylene gas.
Storage Method Details
Refrigerator (Whole): For surprisingly long-lasting crispness, wrap the entire unwashed celery head tightly in aluminum foil and store it in the crisper drawer. Unlike plastic bags, foil allows the ethylene gas produced by the celery to escape, preventing rapid decay.
Refrigerator (Cut): To store cut celery sticks, place them in a container of water and seal it. This keeps them hydrated and crisp for a week or two; just change the water every couple of days.
Celery wilts due to moisture loss and ripens due to ethylene gas. Wrapping it in foil prevents moisture loss while allowing the ethylene to escape, dramatically slowing spoilage compared to a plastic bag which traps the gas.
Ethylene Production/Sensitivity
Celery is a low to moderate producer of ethylene gas. However, it is important to allow this gas to escape during storage to prevent it from accelerating its own decay.
Revival Techniques
If celery stalks have gone limp, they are just dehydrated. You can restore them to their former glory by chopping off the very ends and standing the stalks in a glass of ice water for 30-60 minutes. They will absorb the water and become perfectly crisp again.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
It is very important to wash celery well, as its U-shaped stalks and base can trap a lot of dirt and soil. The FDA recommends separating the stalks and scrubbing them under running water with a produce brush.
Reheating Methods
Reheating applies to dishes with cooked celery, like soups or stews.
Microwave/Stovetop
Cooked celery can be reheated as part of a larger dish, like a soup or casserole, either in the microwave or on the stovetop until hot.
Date Labels Explained
Fresh celery does not have date labels. Look for firm stalks and fresh leaves to assess its quality.
Allergen Information
- Contains: Celery (a common allergen, especially in Europe).
- Cross-Reactivity: Oral Allergy Syndrome (OAS).
Allergen Handling & Prevention
Celery is one of the 14 major allergens that must be declared on food labels in the EU. It can cause severe allergic reactions in sensitive individuals. It is also a known trigger for OAS in those with birch or mugwort pollen allergies.
⚠ Special Safety Considerations
Celery stalks should be cut into small, bite-sized pieces for young children to prevent the fibrous strings from becoming a choking hazard.
Pesticide Residue Information
Celery is often found on lists of produce with higher pesticide residues. The FDA advises washing it thoroughly. Choosing organic celery is an effective method to reduce pesticide exposure.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing destroys celery’s crispness, so it is not suitable for eating raw after thawing. However, it is excellent for adding directly to stocks, soups, and stews for flavor.
To freeze, wash and chop the celery into the desired size. The USDA suggests blanching it in boiling water for 3 minutes, then cooling in an ice bath to preserve its color and flavor. Dry thoroughly before freezing in airtight bags.
Recommended Thawing Methods
Do not thaw frozen celery before use. Add it directly from the freezer into the simmering pot of soup, stew, or stock you are making.
Not Recommended
Thawing celery before cooking will result in a very limp, watery product.
🔥 Cooking Information
Quick Cooking Reference
Celery is a foundational aromatic vegetable, often cooked slowly to build a flavor base for dishes.
| Method | Heat | Time | Result |
|---|---|---|---|
| Sautéing (for Mirepoix) | Low-Medium | 8-10 min | Soft, translucent, aromatic |
| Braising | Low Simmer | 20-30 min | Very tender, savory |
| Roasting | 200°C (400°F) | 15-20 min | Tender, slightly caramelized |
Cooking Methods for Celery
Cooking transforms celery from a crisp snack into a soft, savory aromatic.
Sautéing
Chop celery and sauté it with onions and carrots in butter or oil over low to medium heat. This technique, known as making a mirepoix, creates the aromatic flavor base for countless soups, stews, and sauces.
Braising
Cut celery stalks into larger pieces and cook them slowly in a covered pot with a flavorful liquid like chicken or vegetable stock. The celery will become incredibly tender and absorb the flavors of the liquid.
Roasting
Toss large chunks of celery with olive oil and roast at 200°C (400°F) until tender and lightly browned. Roasting brings out a surprising sweetness.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin K
- Good source of: Vitamin A, Folate, Potassium
Celery (Raw/Fresh)
- Calories: 16 kcal
- Protein: 0.7g
- Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 1.6g
Celery (Cooked/Prepared)
- Calories: 18 kcal (boiled)
- Protein: 0.8g
- Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 1.8g
Key Nutrients & Their Benefits
- Vitamin K: Celery is an excellent source of Vitamin K, which is essential for blood clotting and bone health.
- Hydration: With a water content of about 95%, celery is an incredibly hydrating, low-calorie snack.
- Apigenin and Luteolin: These flavonoid antioxidants found in celery have been studied for their anti-inflammatory properties.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Celery can be a water-intensive crop to grow commercially. Due to its year-round availability, it is often shipped long distances.
Buying celery from local sources during its peak season in the fall is the most sustainable option. Growing your own celery is also a great way to have a fresh supply and reduce waste.
🔄 Substitutions & Alternatives
For a raw, crunchy snack, carrots, cucumbers, or bell peppers are great alternatives. For the aromatic base in a mirepoix, fennel or leeks can provide a different but equally delicious flavor profile.
Celeriac (celery root) can be used in cooked dishes to provide a similar, albeit more intense, celery-like flavor.
🔪 Recommended Tools
A sharp chef’s knife is perfect for chopping celery. A good vegetable peeler is useful for removing the tough, stringy fibers from the outside of the larger stalks if desired.
💡 Pro Tips
♻ Waste Reduction
Don’t throw away the base of the celery head or the leaves. The leaves are packed with flavor and can be chopped and used as an herb, like parsley. The base can be placed in a shallow dish of water to regrow new, small celery stalks.
✨ How to Revive It
The best way to revive limp celery is to chop the stalks into the lengths you plan to use and submerge them in a container of ice water in the refrigerator for a few hours. They will become perfectly crisp and crunchy again.
❓ FAQ
A: The “strings” are the celery’s vascular tissue, which transports water. They can be particularly tough on the outer stalks. You can remove them by pulling them off or by using a vegetable peeler on the back of the stalk.
A: This is a popular myth. While celery is extremely low in calories, your body does not burn more calories digesting it than it contains. However, it is a very healthy, low-calorie snack.
A: Yes, celery salt is typically made from ground celery seeds mixed with salt. It’s a great way to add a savory, celery-like flavor to dishes.
A: Wrapping a whole head of celery tightly in aluminum foil and storing it in the crisper drawer is a surprisingly effective method that keeps it crisp for weeks.
A: Yes, the leaves are not only edible but also very flavorful. They have a concentrated celery and parsley-like taste and are wonderful in soups, stocks, or chopped as a fresh herb.
A: No, they are different varieties of the same plant. Celeriac is grown specifically for its large, bulbous root, while standard celery is grown for its tall, green stalks.
A: Yes. Limp celery is just dehydrated. While it’s not ideal for raw snacking, it is perfectly fine to use in any cooked application like soups or stews. You can also revive it in ice water.
A: Yes, celery is considered a major allergen in the European Union and can cause serious reactions in sensitive individuals.
A: A classic French mirepoix is a flavor base made by slowly cooking diced onion, celery, and carrots in butter or oil. The standard ratio is two parts onion, one part celery, and one part carrot.
A: Yes. Cut off the base and place it in a shallow dish of water. In about a week, new leaves and roots will start to grow from the center. You can then plant it in soil.