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Celeriac

Crisp, low-calorie and aromatic

Wiki about Celery Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 g
16 kcal 0.7 g Protein 3.0 g Kohlenhydrate 0.2 g Fett

Introduction

Fresh pale celery stalks
Celeriac, widely also known as celery stalk, is one of those ingredients that repeatedly plays a leading role in my European cooking. As a 35-year-old editor who professionally reviews recipes, trends and nutrition knowledge on a daily basis, I experience how versatile this crunchy, aromatic vegetable star can be. My first encounter with stalk celery was, to be honest, skeptical: I only knew the grassy note from soup greens – until a cook in a small trattoria in northern Italy showed me how raw-sliced celery with olive oil, lemon and sea salt can become an unexpected highlight. Since then stalk celery for me no longer belongs only in stews and broths, but on the raw vegetable plate, in lunch-box snacks and in creative dinner dishes.

What I appreciate about stalk celery is its clear, fresh aromaticity. It is bitter, slightly nutty and invigorating, without being overpowering. It brings texture, juiciness and a subtly peppery finish that comes through in salads, stir-fries and even smoothies. A colleague of mine swears by drinking celery juice with apple and ginger in the morning because it wakes him up more than many espressos. I, on the other hand, like to keep the stalks as a crunchy companion to hummus or almond cream – it satisfies a small hunger without feeling heavy in the stomach.

In European and especially Mediterranean cuisine, stalk celery has a long tradition. In France it is an integral part of the classic mirepoix, in Italy it plays the leading role together with carrot and onion in the soffritto base, and in Spain it enriches many stews. My grandmother grew it in the garden and when harvesting peeled off the outer fibres with a small knife – a trick I still keep when I slice particularly fine pieces for salads. Even this small ritual shows how much stalk celery benefits from careful handling.

When it comes to quality and buying, I look for tightly turgid, plump stalks, a lively light green and fresh, not limp leaves. The scent

Availability & types

Availability and types of stalk celery

Stalk celery, also called celery stalks or simply “celery sticks”, is a crunchy vegetable with long, ribbed stems and a mild-spicy flavor. It belongs to the Apiaceae family, like carrots and parsley. What is special about stalk celery is that, unlike celeriac (root celery), it does not form a large root bulb but consists of many juicy stems that can be used raw or cooked. To help you know when to find it and which types exist, let's look more closely at origin, varieties and availability throughout the year.

Origin and cultivation

Celery originally comes from the Mediterranean region. Already in antiquity people used it as a medicinal and spice plant. The stalk celery as we know it today was bred later to obtain particularly tender, pale stems. In Europe it is mainly cultivated in countries with a temperate climate, for example Germany, France, Italy, the Netherlands and Spain. Outside Europe, the USA (especially California), Mexico and parts of China are important growing regions. For cultivation stalk celery needs nutrient-rich, evenly moist soils and plenty of water, because its stems consist largely of water. It does not like too much heat or frost.

Availability over the year

In many supermarkets stalk celery is available almost year-round, because it is imported from different regions. Nevertheless there is a typical season:

  • Spring to autumn (regional main season): In Central Europe the season usually begins in late spring and extends into autumn. Then stalk celery comes fresh from regional fields and tastes particularly aromatic.
  • Winter: In the cold season it often comes from more southern countries with milder temperatures, for example Spain or Italy. Therefore winter quality can be somewhat variable, but is usually still good.
  • Available year-round in trade: Thanks to imports stalk celery is obtainable year-round in many countries. Those who buy regional will find the best selection in summer and early autumn.</

Details & nutrition

Property Value
Unit g
Average weight per piece 400
Calories per 100 16
Protein per 100 0.7
Carbohydrates per 100 3.0
Sugar per 100 1.8
Fat per 100 0.2
Saturated fat per 100 0.05
Monounsaturated fat 0.02
Polyunsaturated fat 0.08
Fiber per 100 1.6
Vitamin C (mg) per 100 3
Vitamin D (IU) per 100 0
Calcium (mg) per 100 40
Iron (mg) per 100 0.2
Nutri-Score A
CO₂ footprint 0.2 kg CO2e/kg
Origin Europe, mainly Spain/Italy/Germany depending on the season
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan Yes
Note May cause cross-reactions in sensitive individuals; can be used raw or cooked.

Technical & scientific information

Stalk celery (Apium graveolens var. dulce), known in English as “celery”, is a cultivated form of garden celery from the Apiaceae family. Characteristic are the fleshy, parallel-ribbed leaf stalks that develop a pale, light-green to yellowish color and a mild taste through earthing up or reduced-light cultivation. The plant is biennial but is generally harvested as a vegetable in the first year. In culinary and technological applications stalk celery serves as raw vegetable, soup and stock base, aroma carrier in sauces and as a functional ingredient due to its characteristic aroma profile and physiologically active constituents.

Botany and morphology
Stalk celery forms rosette-like leaf clusters with strongly stalked, longitudinally grooved leaf stalks (petioles) that in cross-section can be crescent- to U-shaped. The leaf blades are pinnate, dark to medium green. The root system is fibrous, without the swollen root formation of celeriac. In the second year the plant develops the typical branched inflorescence in the form of a compound umbel with small, whitish-green flowers. The fruits are brownish schizocarps (mericarpia) with oil-bearing secretory canals (vittae).

Origin, breeding and varieties
The origin of Apium graveolens lies in saline and moisture-influenced coastal habitats of Eurasia. Modern stalk-celery varieties are selected for tender, long petioles, reduced bitter compounds and improved standability. There are green, yellow and self-bleaching types. Self-bleaching varieties require less earthing up or light protection, reducing labor and disease pressure. Breeding goals also include uniform internode lengths, resistance to Septoria leaf spot, reduced bolting tendency and storage stability.

Phytochemistry and aroma
The characteristic aroma is largely determined by volatile monoterpenes and phthalides. Key substances include limon
Wiki entry for: Celery
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