3 Main Types of Celery: Varieties, Uses & Selection Guide

There are three primary types of celery: stalk celery (the most common variety found in supermarkets), celeriac (also known as celery root), and leaf celery (sometimes called cutting celery). Each type offers distinct flavors, textures, and culinary applications that cater to different cooking needs and preferences.

When you reach for celery at the grocery store, you're likely grabbing Pascal celery—the familiar green stalk variety. But did you know this represents just one category in celery's diverse family? Understanding the different types of celery helps you make better culinary choices and expand your cooking repertoire. Let's explore what makes each variety unique and how to use them effectively.

Understanding Celery Varieties: What Sets Them Apart

Celery (Apium graveolens) belongs to the Apiaceae family, which includes carrots, parsley, and fennel. While many consumers think of celery as a single vegetable, it actually comes in three distinct forms, each cultivated for different parts of the plant. This botanical diversity explains why some celery types work better in soups while others shine in salads or as standalone vegetables.

Main Types of Celery Explained

Stalk Celery (Pascal Celery)

The most widely recognized type, stalk celery features long, crisp ribs that form the familiar V-shape. Developed in the 19th century, Pascal celery dominates supermarket shelves due to its mild flavor and crunchy texture. Within this category, you'll find several sub-varieties:

• Green Pascal - The standard supermarket variety with vibrant green color and robust crunch
• Golden Self-Blanching - Features pale yellow stalks with a more delicate flavor profile
• Red Venture - Distinctive reddish-purple stalks that add visual interest to dishes

According to agricultural research from Cornell University's Vegetable Program, stalk celery requires careful blanching during growth to prevent bitterness and develop its characteristic mild flavor. This labor-intensive process explains why celery has historically been considered a luxury vegetable.

Celeriac (Celery Root)

Often overlooked but increasingly popular, celeriac is grown for its bulbous root rather than stalks. This knobby, brown-skinned vegetable delivers an intense celery flavor with subtle parsley notes. When selecting celeriac, look for specimens under 5 inches in diameter for the most tender texture.

The James Beard Foundation notes that celeriac has gained popularity in American kitchens over the past decade, moving from specialty markets to mainstream grocery stores. Chefs appreciate its versatility—it can be roasted, mashed, pureed into soups, or even enjoyed raw in salads after proper preparation.

Leaf Celery (Cutting Celery)

With thinner stalks and more abundant foliage, leaf celery packs a stronger, more aromatic punch than its Pascal cousin. Common in Mediterranean and Asian cuisines, this variety works particularly well when you want pronounced celery flavor without the fibrous texture of mature stalks.

Food historians document that leaf celery represents the original form cultivated before selective breeding produced the familiar Pascal variety. Its resurgence in popularity aligns with the farm-to-table movement's emphasis on heirloom varieties and intense flavor profiles.

Type	Appearance	Flavor Profile	Best Culinary Uses
Stalk (Pascal)	Long green ribs, V-shaped	Mild, slightly salty	Salads, crudités, stocks, stir-fries
Celeriac	Knobby brown root	Intense celery with parsley notes	Purees, roasts, salads, soups
Leaf (Cutting)	Thin stalks, abundant leaves	Strong, aromatic, herbal	Flavor bases, garnishes, Asian dishes

Practical Applications: Choosing the Right Celery for Your Recipe

Your choice of celery type should align with your culinary goals. Consider these guidelines when selecting which variety to use:

When Stalk Celery Shines

Reach for Pascal celery when you want:

• Crisp texture in fresh applications like salads and crudités
• Subtle background flavor in stocks and soups
• Visual appeal with its vibrant green color
• Snacking with dips or peanut butter

Professional chefs often remove the stringy outer ribs before use to enhance texture, especially in raw applications. The USDA notes that stalk celery contains about 10 calories per cup and provides vitamin K, potassium, and folate.

Maximizing Celeriac's Potential

Celeriac excels when you need:

• Intense celery flavor without fibrous texture
• Creamy purees as potato alternatives
• Unique salad components (try it shredded raw)
• Impressive roasted vegetable presentations

Preparation tip: Soak cut celeriac in acidulated water (water with lemon juice) to prevent browning. Its season runs from fall through early spring, with peak availability December-February.

Unlocking Leaf Celery's Strengths

Choose leaf celery when:

• Building flavor foundations for soups and stews
• Creating authentic Mediterranean or Asian dishes
• You want stronger celery flavor without overwhelming other ingredients
• Using both stalks and leaves in cooking (nothing goes to waste)

Unlike Pascal celery, leaf celery's entire plant is usable—stalks, leaves, and even the thinner roots contribute flavor. This makes it particularly valuable for zero-waste cooking approaches.

Selecting and Storing Different Celery Types

Proper selection and storage significantly impact celery's quality and shelf life. Follow these guidelines for each type:

Stalk Celery Selection Tips

• Choose stalks that stand upright without flopping
• Look for vibrant green color with no yellowing or browning
• Check that leaves (if attached) appear fresh, not wilted
• Select tightly packed ribs for maximum crispness

Celeriac Selection Guidelines

• Opt for specimens under 5 inches in diameter
• Feel for firmness—avoid soft spots or wrinkles
• Check that the skin isn't overly dry or cracked
• Smell for fresh, earthy aroma (avoid musty odors)

Leaf Celery Selection Points

• Look for vibrant green color throughout
• Ensure leaves aren't yellowing or wilting
• Check that stalks snap crisply when bent
• Choose bunches with abundant leaf growth

Storage Techniques for Maximum Freshness

Extend celery's shelf life with these storage methods:

• Wrap stalk celery in aluminum foil to maintain crispness for 2-3 weeks
• Store celeriac in a perforated plastic bag in the refrigerator's crisper drawer
• Place leaf celery in a glass of water (like fresh herbs) and cover with a plastic bag
• Freeze chopped celery for cooking applications (not recommended for raw use)

Understanding these different celery varieties transforms how you approach meal planning and cooking. Whether you're crafting a delicate consommé that benefits from Pascal celery's subtle notes or building a robust winter soup where celeriac's intensity shines, selecting the right type makes all the difference in your culinary results.

What are the three main types of celery?

The three primary types of celery are stalk celery (Pascal celery), celeriac (celery root), and leaf celery (cutting celery). Each type is cultivated for different parts of the plant and offers distinct flavor profiles and culinary applications.

Which type of celery is most commonly found in supermarkets?

Stalk celery, specifically the Pascal variety, is the most commonly found type in supermarkets. This includes both green Pascal and Golden Self-Blanching varieties, with green Pascal being the standard crisp, V-shaped celery most people recognize.

How do I substitute celeriac for regular celery in recipes?

When substituting celeriac for regular celery, use about half the amount since celeriac has a more intense flavor. For every cup of chopped stalk celery, use ½ cup of chopped celeriac. Remember that celeriac works best in cooked applications rather than raw, as cooking mellows its strong flavor.

Why does my celery become limp so quickly?

Celery becomes limp when it loses moisture. To prevent this, store stalk celery wrapped in aluminum foil in the refrigerator's crisper drawer. The foil allows ethylene gas to escape while maintaining humidity. Properly stored, celery should stay crisp for 2-3 weeks rather than the typical 3-5 days.