Celery

Celery is a cultivated plant in the Apiaceae family, which also includes carrot, parsley, and fennel. Its scientific name is Apium graveolens. The plant is usually biennial, although it is commonly harvested before flowering. Several cultivated forms exist, including celery grown mainly for its crisp leaf stalks, celeriac, which develops a swollen underground stem, and leaf celery, grown for its leaves and seeds.

The familiar green celery has long, hollow or partly hollow stalks joined at the base, with leaves at the top. The species originated in parts of Europe, Asia, and North Africa and has been used by humans for centuries. Today, celery is cultivated in many temperate regions. Celery stalks and leaves can be eaten raw or cooked and are commonly added to salads, soups, sauces, stews, and stocks.

The stalks are crisp and contain a large amount of water, while their flavor is fresh, vegetal, and slightly bitter. Celery provides dietary fiber, vitamin K, folate, potassium, and smaller amounts of other vitamins and minerals. It also contains various plant compounds, including flavonoids and aromatic substances responsible for much of its characteristic scent and flavor.

Celery seeds are used as a spice and in some traditional preparations, but they are more concentrated than the fresh stalks. Celery is one of the foods that can cause allergic reactions in some people, and celery allergy can be particularly significant in certain European countries. Cooking softens the stalks and changes their flavor, while cutting them releases some of their aromatic compounds.