A staple in most every kitchen, celery is indispensable in soups, stir fries, salads, egg dishes, curries and casseroles. The leaved ribs gather around the tenderest section of the plant, the heart. But every stalk—and the leaves, too—are wonderfully edible. And who doesn’t enjoy “ants on a log?” (Try mixing it up a bit by substituting another nut butter, like tahini, for the peanut butter, and another dried fruit, like apricots, for the raisins!) Celery keeps well, too. (If yours gets a little wilted, just plop it in a glass of ice water for a bit to rehydrate.)
Flavor Profile
- Distinctive, delicate, mildly salt flavor
- Crunchy texture
How to Choose a Good One
- Stalks should be crisp, relatively tight and compact (not splayed out from each other).
- Look for pale to bright green leaves (no brown or yellowing)
- Avoid brown or black discoloration between the stalks (condition called “blackheart,” sometimes a result of insects
- Small stalks (not a round stem) should appear in the center. Those with a stem (seedstem) are often more bitter
- Place in plastic bag, damp cloth, or sealed container, and store in the refrigerator
- Leaves don’t store well, but they contain vitamin C, calcium, and potassium, so use them first (within a day or two)
- If celery wilts, sprinkle with water (or cut ends and stand in a glass of water) and store in refrigerator to rehydrate
- Store stalks in a plastic bag in the refrigerator crisper for up to two weeks
- Wash well before using; dirt often gets wedged between the ribs
Peak Season
- In season in the summer months, though available year round
Nutritional Highlights
- Excellent source of vitamin C
- Very good source of dietary fiber, potassium, folate, molybdenum, manganese, and vitamin B6
- Good source of calcium, vitamin B1, vitamin B2, magnesium, vitamin A, phosphorus, and iron
- Also contains phytochemical compounds called coumarins.
General Use
- Crudites with dip
- Tuna and chicken salad
- Green salads
- Waldorf and other fruit salads
- Soups and stews, gumbos
- Casseroles
- Stir fries
- Vegetable juices, Blood Marys (ground seed)
- Garnish
- Curries
- Pickles
- Use leaves in soups and sauces or serve as a vegetable
- Omelets, frittatas
Complements
- Turmeric, fennel, garlic, red pepper, black pepper, white pepper, salt, curry powder, nutmeg
- Cheeses (often served with a cheese sauce), Parmesan
- Lemon
- Olive oil
- Pasta
- Bacon
- Leeks, mushrooms
- Eggs
