Apium graveolens

Wild celery is an ancient European plant from which in the 17th century, garden celery and root celery were cultivated. Leaf celery, also called smallage, resembles the original wild celery.

Chinese celery is mid-green with leaves similar to garden celery. Vietnamese celery (Oenanthe javanica) has flat stems with small serrated leaves; do not confuse it with the toxic European water dropwort, O. crocata.

TASTE

Leaf celery has a grassy aroma, similar to parsley, and a warm flavor with a hint of bitterness. Chinese celery has a similar taste. Water celery has a fresh taste, with parsley notes dominating more than the warm bitterness of celery.

USED PARTS

Leaves, stems, and fruits (seeds) are used.

BUYING AND STORAGE

Leaf celery and garden celery leaves can be stored for 4-5 days. Chinese celery is often sold with the root and can last up to a week if kept whole. Water celery can last 1-2 days.

Store celery in a plastic bag in the refrigerator in the vegetable drawer.

Celery seeds stored in a well-sealed container will remain aromatic for up to 2 years.

CULINARY USE

In the Netherlands and Belgium, celery leaf is used like parsley, as a garnish or stirred into dishes just before serving.

It is one of the herbs used for the traditional eel in green sauce dish. In France, it is sold as a soup plant; in Greece, it is popular in fish and meat casseroles.

Leaf celery is useful because you can add harvested leaves to a bouquet garni, soups, casseroles, instead of using the stems.

Chinese celery is used both as a spice and a vegetable. It is rarely eaten raw.

Chopped stems are used in stir-fry dishes; leaves and stems impart flavor to soups, braised dishes, rice, and noodles across Southeast Asia.

Garden celery and root celery can be eaten raw or as cooked vegetables, and their leaves can also be used as a seasoning.

Cooking mitigates the bitterness of all types of celery but retains other aromatic properties. Water celery, with its mild flavor, is very popular in Vietnam as a salad plant or lightly cooked when added to soups, fish, or chicken dishes.

In Thailand, it is used in a similar way and served raw or blanched with dressing. Japanese use it in sukiyaki. It also imparts flavor to tomato salad.

Russians and Scandinavians add seeds to soups, and a few lightly crushed seeds add a pleasant warmth to winter vegetable salad dressings. Indian chefs pair celery seeds with tomatoes in curries.

Try seeds in potato salads, cabbage dishes, casseroles, and bread. Since celery seeds are very tiny, they are often used whole. The flavor is strong, so use them moderately.

GOOD WITH cabbage, chicken, cucumbers, fish, potatoes, rice, soy sauce, tomatoes, tofu.

COMBINES WELL WITH coriander, tomato, cloves, cumin, ginger, paprika, turmeric.