What Is Celery? Essential Facts About the Crisp Vegetable

Celery (Apium graveolens) is a nutrient-rich, crunchy vegetable belonging to the Apiaceae family, valued for its crisp stalks, aromatic leaves, and subtle salty flavor. This versatile plant provides just 16 calories per 100g while delivering essential vitamins K and C, potassium, and dietary fiber, making it a popular choice for health-conscious eaters and culinary applications worldwide.

Celery isn't just the stringy vegetable lurking in your refrigerator drawer—it's a botanical marvel with a 3,000-year history that has evolved from medicinal herb to kitchen staple. When you bite into that crisp stalk, you're experiencing a carefully cultivated descendant of wild celery that once grew in Mediterranean marshes.

Botanical Identity and Historical Journey

Understanding what celery is requires examining its botanical roots. This biennial plant belongs to the Apiaceae family, sharing lineage with carrots, parsley, and fennel. Unlike its wild ancestor (Apium graveolens var. graveolens), which grew in damp coastal areas across Europe and Asia, modern celery (Apium graveolens var. dulce) has been selectively bred for thicker, less bitter stalks.

Era	Development	Primary Use
Ancient Greece (8th century BCE)	Wild celery harvested from marshes	Sacred offerings, victory garlands
Roman Empire	Culinary adoption documented	Flavoring agent in cooking
16th century Italy	First selective cultivation	Medicinal purposes
19th century France	"Blanching" technique developed	Edible vegetable production
Modern era	Global cultivation varieties	Culinary staple worldwide

Physical Characteristics That Define Celery

What makes celery instantly recognizable? Three distinctive features set it apart from similar vegetables:

• Hollow, fibrous stalks arranged in a characteristic "V" shape with a distinctive crunch
• Subtle salty flavor profile containing natural sodium compounds (about 80mg per stalk)
• Vibrant green leaves with a more intense, herbal flavor than the stalks

Unlike its close relative parsley—which has flat or curly leaves but no substantial stalks—celery's value lies primarily in its petioles (leaf stems). The vegetable's unique texture comes from collenchyma cells that provide structural support while maintaining crispness.

Nutritional Profile: More Than Just Water

While celery consists of 95% water, its nutritional value extends beyond hydration. The USDA FoodData Central database confirms that 100 grams of raw celery delivers:

• 16 calories
• 29.6 micrograms of vitamin K (25% of daily value)
• 260 milligrams of potassium
• 1.6 grams of dietary fiber
• Trace amounts of vitamin C, folate, and manganese

This nutritional composition explains celery's popularity in weight management diets and its traditional use as a "negative calorie" food, though scientists debate whether digestion actually burns more calories than the vegetable provides.

Culinary Applications Across Global Cuisines

Celery's culinary versatility spans continents and cooking traditions. Professional chefs value it as one of the "holy trinity" vegetables (with onions and bell peppers) in Cajun and Creole cooking, while French cuisine incorporates it into the foundational mirepoix (with onions and carrots).

Different cultures utilize various parts of the plant:

• Western cuisines: Stalks feature in salads, soups, and as vehicle for peanut butter
• Chinese cooking: Leafy varieties appear in stir-fries and braises
• Middle Eastern dishes: Roots (celeriac) feature in stews and salads
• Mediterranean traditions: Seeds serve as spice in breads and sauces

Growing Conditions and Seasonality

Celery requires specific growing conditions that explain its historical scarcity and relatively high market price. This cool-season crop needs:

• Consistent moisture (6-8 inches of water weekly)
• Moderate temperatures (60-70°F ideal)
• 130-140 day growing season
• Rich, nitrogen-dense soil

These requirements make celery challenging to cultivate organically, as the plant attracts numerous pests without chemical intervention. The vegetable reaches peak quality in late fall through early spring in most temperate climates, though modern greenhouse techniques enable year-round availability.

Proper Storage Techniques for Maximum Freshness

Preserving celery's signature crunch requires specific storage methods. Research from the University of California Cooperative Extension shows that properly stored celery maintains quality for 3-4 weeks. Follow these steps:

1. Remove any rubber bands or ties restricting circulation
2. Wrap stalks tightly in aluminum foil
3. Store in the crisper drawer of your refrigerator
4. Refresh wilted celery by soaking in ice water for 15 minutes

Avoid storing celery near ethylene-producing fruits like apples or bananas, which accelerate deterioration. For long-term preservation, blanch stalks before freezing for use in cooked dishes.

Common Misconceptions About Celery

Several myths persist about this humble vegetable. Contrary to popular belief:

• Celery doesn't require more calories to digest than it provides (though it's extremely low-calorie)
• The stringy fibers aren't indigestible—they provide valuable dietary fiber
• Organic celery doesn't consistently show significantly different nutritional profiles than conventionally grown
• Not all celery varieties are green—some heirloom types feature pale yellow or reddish stalks

Understanding what celery is—and isn't—helps consumers make informed choices about incorporating this vegetable into their diets and cooking routines.

Is celery a fruit or vegetable?

Celery is botanically classified as a vegetable. Specifically, the part we eat consists of petioles (leaf stalks) from the Apium graveolens plant. While technically the seeds are fruits, culinary tradition classifies the entire plant as a vegetable.

Why does celery make you thirsty?

Celery contains natural sodium compounds that can create a temporary sensation of thirst. A single medium stalk contains about 30-80mg of sodium, which is relatively high for a vegetable. This mild saltiness stimulates thirst while the high water content (95%) ultimately hydrates the body.

Can you eat celery leaves?

Yes, celery leaves are completely edible and actually more nutritious than the stalks. They contain higher concentrations of vitamins A, C, and calcium. Use them as you would parsley—in salads, as garnish, or chopped into soups and stews for added flavor.

What's the difference between celery and celeriac?

Celery and celeriac come from the same plant species (Apium graveolens) but are different varieties. Celery refers to the stalk variety grown for its petioles, while celeriac (or celery root) is grown for its large, knobby root. Celeriac has a more intense celery flavor and is commonly used in European cooking.

Why does celery taste different when cooked?

Cooking transforms celery's flavor compounds through the Maillard reaction and caramelization. The natural sugars concentrate while volatile compounds evaporate, resulting in a sweeter, more complex flavor. In soups and stocks, celery releases its flavor compounds into the liquid, becoming more subtle while enhancing the overall dish.