Celery



Celery (Apium graveolens) is a vegetable in the carrot family (Apiaceae) that is native to north Africa and Eurasia, but was primarily cultivated first in marshlands in the Mediterranean area and East Asia. There are records of its cultivation for over 6,000 years. Generally the stalks are the main vegetable eaten, but the leaves are also edible. In addition, there are cultivars of celery for its edible leaves (called "leaf celery" or "Nan Ling celery") and for its stem (known as "celeraic"). Seeds are also used as a spice or for herbal medicine.

Historically, celery has mostly been eaten as a wild forage plant (called "smallage") and usually not for its stalks. It's modern cultivated use likely began in the 1600s. Since it is over 95% water, it is very low in calories with the calories coming 73% from carbs, 10% from fat, and 17% from protein. It can be eaten raw with peanut butter, cooked in soups, juiced, and can be preserved by pickling or even dehydrated and turned into celery salt.

Under optimal conditions, commercial celery can be stored for up to 7 weeks at 0 - 2 C.