Celery

Celery is a versatile vegetable with a crisp texture and a distinctive, slightly peppery flavor. It is available year-round, with peak season in the summer and early fall. Celery is commonly used in mirepoix or soffritto, as a base for soups, stews, and sauces. It's also a popular component in salads, as a crunchy snack, or as a vehicle for dips. Celery is a staple in American, French, and Italian cuisines, among others, and is often used for its aromatic qualities in cooking.

Celery Synonyms

Stalk celery
Pascal celery

Celery Substitutes

Different Forms/Types of Celery

Diced

Pre-cut celery in small cubes, convenient for quick meal preparation and even cooking.

Fresh

Celery stalks harvested directly from the plant, crisp and firm, used for both raw and cooked applications.

Hearts

The innermost stalks of the celery bunch, which are typically more tender and less stringy than the outer stalks.

Leaves

The leafy part of the celery, often used as an herb for flavoring soups, stews, and salads.

Organic

Celery grown without synthetic pesticides or fertilizers, often sought after for its natural cultivation methods.

How to Choose Celery

Selecting the best quality celery involves looking for stalks that are firm and snap easily when pulled apart. The color should be a vibrant green without any yellow or brown discoloration. Leaves should look fresh and not wilted. For organic celery, ensure it has a certification label. Avoid limp or pithy stalks, as they indicate age and potential loss of flavor and texture.

Cooking/Prep Tips for Celery

Celery, with its crisp texture and distinctive earthy flavor, is a versatile ingredient in the kitchen. For intermediate and expert home cooks, it's important to consider the freshness of celery; it should be firm and crisp, with bright green leaves. To maintain its texture, store celery in the refrigerator wrapped in aluminum foil. When preparing celery, remove the base and any tough strings by peeling them away with a vegetable peeler. Celery can be eaten raw, but when cooking, it's best to add it towards the end of the cooking process to retain its texture and flavor. Blanching celery for a few minutes can soften it slightly while preserving its color and nutrients before adding it to salads or other dishes.

Shelf Life of Celery

Celery should be stored in the refrigerator crisper drawer to maintain its crispness. Wrapping it in aluminum foil can help it retain moisture and stay fresh longer. If the celery begins to wilt, you can refresh it by cutting a thin slice from the base and placing the stalks in a glass of water in the refrigerator for several hours. Use fresh celery within 1-2 weeks for the best quality. Leaves can be dried or frozen for longer storage, but they will lose some of their flavors.

Recommended Brands for Celery

fresh celery: No specific brand recommendation; typically sourced from local farms or grocers

organic celery: Earthbound Farm

pre-cut celery: Dole

Cooking Techniques for Celery

Raw: Expert home cooks know that the crisp texture of raw celery can add a refreshing crunch to dishes. Use it in salads, as a vehicle for dips, or incorporate it into fresh salsas or slaws. To enhance its flavor, marinate thinly sliced celery in a vinaigrette before adding it to the dish.

Braising: Braising celery allows it to absorb flavors from the cooking liquid and become tender. Cut celery into chunks and braise in a flavorful broth or stock, along with herbs and other aromatics, until it is completely tender, which can take about 20-30 minutes.

Sautéing: Celery can be sautéed to soften its texture and mellow its flavor. Dice or slice the celery and sauté over medium heat with a bit of oil or butter until it becomes slightly tender, usually about 5-7 minutes. This method is often used as part of a mirepoix, a fundamental flavor base in many cuisines.