Celery
The quiet workhorse of mirepoix — bringing structure, freshness, and herbal depth to stocks and braises.
Also known as: Apium graveolens, celery stalks, celery ribs
Overview
Celery is one of the three pillars of French mirepoix (alongside onion and carrot), making it foundational to Western soups, stocks, stews, and braises. While often underestimated, its herbal, slightly bitter flavor provides a backbone that balances sweetness and richness.
Every part of the celery plant is useful: the stalks for cooking and snacking, the leaves as an herb (they taste like a mild, slightly bitter parsley), and the root (celeriac) as a separate vegetable entirely.
Culinary Uses
- Diced as part of mirepoix (with onion and carrot) for soups, stocks, stews, and braises.
- Raw with dips, in salads (Waldorf, tuna, chicken salad), or as a crudite.
- Braised whole or halved as a side dish — an underused technique that transforms it.
- Juiced or blended into green juices and smoothies.
Flavor Profile
- Mildly herbal, slightly bitter, and refreshing with a noticeable crunch.
- Cooking mellows the bitterness and brings out a subtle sweetness.
- Celery leaves are more intensely flavored than the stalks — use them as you would a mild herb.
Storage
- Wrap in aluminum foil (not plastic) and refrigerate for up to 2 weeks — foil allows ethylene gas to escape while retaining moisture.
- Revive limp celery by cutting the base and standing stalks in ice water for 30 minutes.
- Celery freezes adequately for cooking (not raw use) — dice and freeze flat on a sheet pan.
Preparation
- Remove tough outer strings from larger stalks by snapping the top and pulling downward.
- Dice finely for mirepoix (the pieces should match the onion and carrot size for even cooking).
- Save the leaves — chop and use as a garnish or stir into soups at the end.
Nutrition
Celery is extremely low in calories (about 6 per stalk) while providing fiber, water, and several vitamins.
It is one of the most hydrating vegetables, composed of about 95% water.
Important for blood clotting and bone health.
Supports heart function and fluid balance.
Contributes to cell division and growth.
Supports digestive health despite the low calorie count.
Dietary Considerations
- Naturally vegan, gluten-free, and extremely low in calories.
- Celery allergy exists (more common in Europe) and can cause severe reactions including anaphylaxis.
- A high-FODMAP food — can trigger symptoms in IBS-sensitive individuals.
Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.
Common Pairings
Recipes with Celery
Red Beans and Rice
A New Orleans Monday tradition — red kidney beans simmered low and slow with the holy trinity, smoked sausage, and Creole spice until creamy, then ladled over fluffy white rice.
Shrimp Etouffee
A Louisiana Creole classic — plump shrimp smothered in a rich roux-based sauce built on the holy trinity of onion, celery, and bell pepper, seasoned with Cajun spice and served over rice.
High-Protein Lentil Bolognese
A rich, meat-free Bolognese where brown lentils and mushrooms deliver deep savory flavor and plenty of protein — a batch-friendly vegan sauce for any pasta.
British Vegetable & Barley Soup
A thrifty, warming British soup of pearl barley and root vegetables that simmers into a thick, nourishing bowl — perfect for batch cooking through cold weeks.
Italian Pasta e Fagioli
A rustic Italian pasta-and-bean soup, thick with cannellini beans, tomato, and small pasta — the ultimate cheap, cozy, protein-rich one-pot meal.
German Kartoffelsuppe
A thick, creamy German potato soup studded with bacon, leek, and a swirl of sour cream — deeply comforting, economical, and perfect for batch-cooking.
Big-Batch Beef & Barley Soup
A thrifty, deeply savory soup that turns a small amount of stewing beef into a huge pot of dinner. Pearl barley thickens the broth and stretches every serving, while carrots and celery keep it wholesome. Cooks down slowly and freezes beautifully.
Creole Shrimp Gumbo
A deep, dark roux-based gumbo laden with shrimp, andouille, and okra over rice — the pride of Creole Louisiana cooking.
Explore Related Cuisines
Related Ingredients
Cooking Guides You May Like
Essential Kitchen Skills Every Home Cook Should Know
A short list of fundamental skills will do more for your cooking than any gadget. Here are the ones that matter most.
Keeping Produce Fresh Longer: A Storage Guide
Half of home food waste is produce that spoils before we get to it. The right storage buys you days or even weeks.