Celery
Celery is a crunchy, mildly bitter stalk vegetable that works both as a standalone vegetable and as one of the most common aromatic bases in Western cooking.
How to buy
Choose bunches with tightly packed, firm, unblemished stalks that snap cleanly rather than bend; leaves should look fresh and green, not wilted or yellowing.
How to store
Wrap tightly in foil (not plastic) or stand it upright in a glass of water in the fridge; either method keeps it crisp for two to three weeks, far longer than a loose plastic bag allows.
Culinary profile
- Flavor
- Mildly bitter, salty-green, and slightly peppery raw; cooking mellows the bitterness and draws out a subtle sweetness, which is why it anchors so many soup and stock bases.
- Texture
- Crisp and fibrous raw, with distinct strings running the length of the stalk; dicing small and cooking slowly softens it to tender without losing structure.
- Aroma
- A fresh, green, slightly peppery smell; dried celery seed and celery salt concentrate this aroma considerably.
How to prepare
- Diced — The classic cut for mirepoix, soffritto, and soup bases.
- Sliced on the bias — Used for stir-fries and quick sautés where a thinner cut cooks evenly.
- Sticks — Cut into batons for snacking and crudité platters.
- Juiced — Blended and strained into a hydrating, savory-green juice.
Classic dishes
American
- Waldorf salad — Diced celery and apple tossed with mayonnaise and walnuts.
- Buffalo wings with celery sticks — Raw celery sticks served alongside hot wings to cool the heat.
- Tuna salad — Diced celery adds crunch to mayonnaise-bound tuna salad.
- Chicken noodle soup — Celery is a core aromatic simmered with carrot and onion in the broth.
- Egg salad — Minced celery gives mayonnaise-based egg salad its characteristic crunch.
- Thanksgiving stuffing — Sautéed celery and onion are the aromatic base for bread stuffing.
- Bloody Mary garnish — A celery stalk doubles as a stirrer and snack in the classic cocktail.
Italian
- Soffritto for ragù — Finely diced celery, onion, and carrot slowly sautéed as the base of Bolognese sauce.
- Minestrone — Diced celery is part of the classic vegetable base for this hearty soup.
Chinese
- Chinese celery and tofu stir-fry — Sliced celery stir-fried with firm tofu for a crisp, light side dish.
French
- Mirepoix — Diced celery, onion, and carrot form the aromatic base of countless soups and stocks.
Spanish
- Sofrito-based Spanish stew — Some Spanish sofrito bases include diced celery alongside onion, garlic, and pepper.
German
- German potato salad — Diced celery adds crunch to warm, vinegar-dressed potato salad.
Cajun & Creole
- Gumbo — Celery is one leg of the Cajun 'holy trinity' alongside onion and bell pepper.
- Jambalaya — Diced celery forms part of the aromatic base cooked down before the rice and meat.
British & Irish
- Celery and apple slaw — Thin-sliced celery and apple tossed in a light mustard dressing.