In the US most of us eat celery raw, in salads or as an ingredient in soups. Worldwide it has more prominence. In France, mirepoix, made from finely chopped celery, carrots and onions is a staple in many dishes. Few Cajun dishes, such as jambalaya and gumbo are made without the vital three – celery, onion and peppers.
In addition to the light green celery we are accustomed too, there are gold, dark green and red varieties. Beside the stalk, celery leaves and celery seed can be used in cooking. The leaves have a bolder flavor and can replace cilantro in recipes. The seeds add a punch of flavor to dishes.
Celery is a good source of vitamin K, rich in water, and low in calories with 8 calories in a half-cup chopped or 9 calories in a large stalk. It also contains phenolic acids, flavones and flavonols, phytochemicals that have antioxidant and anti-inflammatory properties. Though celery does have 35 milligrams of sodium in an average stalk, this should not be a concern for most people unless they are on a very low sodium diet.
Buy celery by the bunch and store it refrigerated in a plastic bag. It will keep for up to two weeks. Only remove stalks from the bunch when you are ready to use them.
