Celery

Crisp, aromatic stalk vegetable of the Apiaceae family, valued worldwide as a low-calorie snack, a soup and stock base, and a key component of the classic French mirepoix.

History & Origins

Wild celery (Apium graveolens var. graveolens) grew in the marshlands of the Mediterranean and was documented in ancient Egypt by around 850 BCE. The Greeks and Romans used it medicinally, in athletic wreaths, and as a flavoring, but the familiar blanched stalk form was only developed in the 16th and 17th centuries in Italy and France through selective cultivation for reduced bitterness and tender petioles.

Nutrition Facts

Per 100 g, edible portion (estimated)

• 16 kcalCalories
• 0.7 gProtein
• 0.2 gFat
• 3 gCarbs
• 1.6 gFiber
• 1.3 gSugars
• 260 mgPotassium
• 3.1 mgVitamin C
• 29.3 mcgVitamin K

Culinary Uses

• Diced into mirepoix as the aromatic base for stocks, soups, and braises
• Raw batons served with dips, in Waldorf salad, or as a Bloody Mary garnish
• Braised celery hearts with cream, butter, and herbs as a classic French side
• Dried leaves and seeds ground into celery salt and seasoning blends

Known Benefits

• Very low in calories (~16 kcal/100 g) and about 95% water, supporting hydration
• Good source of vitamin K for blood clotting and bone health
• Provides dietary fiber along with small amounts of folate and potassium
• Contains flavonoid antioxidants such as apigenin and luteolin

Hidden Benefits

• Phthalides such as sedanolide have shown vasorelaxant activity in laboratory studies, with potential blood-pressure effects
• Cell-wall polysaccharides exhibit prebiotic-like activity on gut microbiota in early in-vitro research
• Apigenin displays anti-inflammatory and possible neuroprotective properties in preclinical models

Cautions & Considerations

• Can trigger oral allergy syndrome in individuals sensitised to birch pollen, mugwort, or carrot
• May concentrate pesticide residues; organic or well-trimmed stalks are preferable
• Contains mild goitrogens; very high intakes may affect iodine uptake in susceptible individuals