Celery: Properties and Uses

People who are wary of celery often focus on the root vegetable’s pungent smell, but both its stalks and root can be used in many different ways in the kitchen. Known for its fiber, celery has a wide range of uses, from soups to salads. Celery seeds should not be forgotten either; although they are used less often than the root and stalks, they can also be used in different ways in the kitchen. Below are details about celery’s nutritional value, how to choose and store it, and ways to use it in cooking.

Celery in the kitchen
Celery can be used in soups and olive-oil dishes. After trimming and chopping, it can be added to soups and one-pot dishes. Celery gives baked dishes and soups a soft texture. People with stomach or reflux symptoms are advised to be mindful of their celery consumption and to consult a doctor if they experience any problems.

How to choose celery
When buying celery root, look for a firm root that feels heavy for its size; a light, spongy root often indicates that the inside is beginning to become hollow. A smooth, moist-looking skin with no soft or rotten spots is a sign of freshness. Stalks on fresh celery are crisp and make a snapping sound when broken; drooping or pale leaves indicate that the celery has been sitting for a while. If the root is sprouting or turning green, it has lost its freshness.

How to store it
After cutting off the leaves, celery root can stay fresh for about 2 weeks in the refrigerator crisper when wrapped in a damp cloth or placed in a perforated bag. Stalks stay crisp longer when stored upright in a container with their ends touching water. Chopped celery should be used within a few days if refrigerated; pieces left uncovered for a long time may discolor and soften. To freeze celery, cut it into cubes, boil it, and then freeze it; it will be ready to use in soups.

How to use celery in the kitchen
Celery is most often boiled, cooked into a dish, or used in a salad. For olive-oil celery, cook it slowly with carrots and potatoes; this softens the celery’s firm texture and brings out a sweet aroma. In soups, adding different spices creates a texture that even people who do not like celery may enjoy. For salads, it is recommended to slice celery thinly, drizzle it with olive oil, and serve; this helps it stay crisp and gives it a mild flavor. Orange celery salad is a classic pairing that balances celery’s tangy taste with a sweet fruit.

What flavors pair well with celery?
Celery tastes best when balanced with sweet and sour flavors, so it is often combined with fruits such as oranges and apples. Olive oil and lemon soften celery’s slightly pungent flavor and create a balanced profile in salads. When cooked with root vegetables such as carrots and potatoes, celery’s aroma carries into the other vegetables and gives the dish a cohesive flavor. Crunchy, tangy ingredients such as walnuts and pomegranate are also used to add textural contrast to celery salads.