856-691-2497
Your browser is obsolete and cannot display this website.
Please call us to find out about our services.
Please call us to find out about our services.
Celery is a tall, leafy green vegetable that grows in thick, fibrous stalks, grouped tightly at the base. Each stalk is topped with small, serrated leaves that are also edible. The vegetable is usually pale green, though some varieties can be deeper in color or even golden.
Belonging to the same family as carrots and parsley, celery thrives in cooler climates and rich soil. It has been part of human diets for thousands of years. Historical records show celery being used both as food and as herbal medicine by ancient cultures.
In grocery stores and markets, celery is often sold in large bunches, each made up of multiple crunchy stalks bundled together. Some markets also sell celery hearts, which are the inner, more tender stalks stripped of most outer leaves.
Celery has a clean, watery crunch and a "green" flavor that's somewhere between mild bitterness and light herbal notes. The texture is crisp and snappy, which makes it refreshing to eat raw.
The outer stalks are usually stronger in flavor, with more fiber and toughness. Inner stalks are sweeter, more delicate, and easier to chew. The leafy tops, often overlooked, carry a stronger, slightly peppery taste.
When cooked, celery softens and takes on a mellow, almost savory tone. It loses its crispness but gains a depth that makes it a key ingredient in many soups, stews, and sauces.
Celery carries much more nutritional value than its watery crunch suggests. Though low in calories, it offers a mix of vitamins, minerals, and important plant compounds that support health.
A single cup of chopped celery contains about:
Celery is about 95% water, making it naturally hydrating. This high water content also makes it a smart choice for light snacks and meals during warmer months.
Another important quality of celery is its antioxidant content. Compounds like apigenin and luteolin found in celery help the body protect itself from daily stress at the cellular level. Studies suggest that regular intake of vegetables rich in these compounds may support overall well-being over time.
Celery also provides small amounts of phytonutrients, which are plant-based chemicals that promote long-term health. Though the levels aren't extremely high compared to more colorful vegetables, celery still offers steady benefits when eaten regularly.
Celery's firm texture and mild flavor allow it to fit easily into a wide variety of meals. It can be enjoyed raw, cooked, or blended into recipes without losing its character.
One of the simplest ways to enjoy celery is straight from the bunch. A quick rinse and trim, and it's ready to crunch. Raw celery sticks are a popular snack, especially when paired with dips like hummus, peanut butter, ranch dressing, or soft cheeses.
Chopped celery adds a crisp element to salads. Whether tossed into a green salad or a more hearty grain-based dish, celery provides a fresh contrast to softer textures.
Adding minced celery to slaws and cold pasta salads brings a refreshing lift and extra crunch, making dishes feel lighter and more interesting.
Cooking softens celery and brings out a more savory, gentle flavor. It often starts soups, stews, and sauces as part of the "holy trinity" or "mirepoix" base, combined with onions and carrots. Sautéing celery with aromatics builds flavor early in cooking.
Celery can also be braised. Slow-cooked with broth and herbs, the stalks turn tender and rich without falling apart. Braised celery works well as a side dish for meats, poultry, and hearty vegetarian meals.
Roasting celery, while less common, brings out a deeper, slightly sweet taste. Tossing stalks in a little olive oil and seasoning, then roasting at a moderate temperature, turns them golden and flavorful.
Celery can be blended into pureed soups as well, where it adds body and a faint herbal backdrop without overpowering other ingredients.
Celery juice has gained popularity for its clean, refreshing flavor and hydrating properties. Fresh celery juice can be enjoyed alone or blended with other fruits and vegetables like apples, cucumbers, or leafy greens like spinach or kale.
For smoothies, small amounts of chopped celery mixed with fruits and yogurt add fiber, water, and a subtle fresh taste without making the drink too strong.
Fresh celery has a vibrant snap and clean taste that's hard to beat. As celery sits, it loses moisture, becoming limp and less flavorful. The texture shifts from crisp to rubbery, and the flavor fades, making it less pleasant to eat raw.
Shopping for celery with firm, tightly packed stalks and bright green leaves gives the best chance at getting a fresh bunch. Avoid celery with brown spots, sliminess at the base, or wilted leaves, as these are signs of aging.
Using celery soon after purchase captures the best taste and nutrition it offers. The fresher the stalks, the better they perform in every type of recipe
Celery can stay fresh for a surprisingly long time if stored properly, but a few simple steps help keep it crisp and flavorful.
If celery starts to wilt slightly, it can often be revived by placing it in a bowl of ice water for a few minutes. The stalks absorb the water and crisp back up nicely.
Chopped celery should be kept in an airtight container in the fridge and used within a few days for the best texture and flavor.
Freezing celery is possible, but it's best done for cooking purposes only. Blanch the chopped stalks briefly, cool quickly, and freeze. Frozen celery works well in soups and stews but loses its raw crunch.
Celery brings a lot to the table, even though it often plays a quiet role in cooking. Its crisp texture, mild herbal flavor, and steady supply of nutrients make it a vegetable worth keeping around. Eaten raw, cooked into hearty dishes, juiced, or tossed into refreshing salads, celery offers simple, hydrating nourishment with every bite
