Celery

Celery is a marshland plant in the family Apiaceae which includes carrots, parsnips, and parsley.

Structure

Celery has long fibrous stalks that support the leaves of the plant. The outer stalks of celery are tougher and more bitter than the inside stalks (known as celery hearts). 

Flavor & Texture

The fibers that help to hold up the stalks give celery its pleasant crunchiness.

Its high water content gives it a grassy or green flavor. Terpenes in celery give it citrus and pine notes. 

Compounds in celery called phthalides give it its unique “celery taste”. The same compound is found in walnuts which explains why they pair nicely with celery. 

How to use

Using raw celery is a great way to provide texture, crunch, bitterness, and green notes. It works well in chicken, egg, and potato salad. 

When cooked, celery loses some of its bitterness and becomes sweeter.