Botanical name: Apium graveolens var. dulce



Like celeriac, celery comes from wild celery, which is native to the Mediterranean area. It has been known and appreciated in Germany only in the past several years. In the Anglo-Saxon countries in particular it is very popular.


Celery is available throughout the year; from July until March the supply is especially great. German-grown celery can be bought from July till October.

Appearance, taste, characteristics

Celery is a stalk vegetable. It has a small root. Above ground grow the fleshy leaf stalks, on which green leaves develop. The leaf stalk is generally white to yellow or pale green. There are also varieties with red stripes.

Earlier, with the older varieties, the plants had to be grown in the absence of light so that stalks would turn pale and take on a characteristic, more tender flavor. The new varieties grow pale by themselves. Stalk celery tastes crisp and nutty, with the typical celery aroma.


100 g contain:

Energie (kcal)
Wasser (g)
Eiweiß (g)
Fett (g)
< 1
Kohlenhydrate (g)
Ballaststoffe (g)
Vitamin C (mg)
Vitamin A (RÄ) (µg)
Folsäure (µg)
Kalium (mg)
Natrium (mg)
Calcium (mg)
Magnesium (mg)
Eisen (mg)

Quality criteria, optimal storage conditions

When possible, buy celery stalks with leaves. Fresh, green leaves are not sufficient as a criterion for quality, however. Pull the stalks apart carefully to check whether there is heart rot, which can develop due to improper fertilization. You should also look for stalks without spots.

Handle the celery with care. Bruises can affect the crispness.

Celery can be kept in a plastic bag in the refrigerator for about 2 weeks. It should not be stored together with fruits that give off ethylene, such as apples, because this will promote spoilage.

Form of consumption, use, processing, practical tips for preparation

Celery can be eaten both raw and cooked. It is quickly prepared for use. After washing it, you need only remove the base of the root and any leaves. Then it can be eaten in many ways – either as a snack, on a platter of raw vegetables, chopped in a salad, or cooked. For example, you can separate the hollow raw stalks somewhat and serve them with a filling. Celery can be added to soups or stews or served as a vegetable side dish.

The tender celery leaves can be added to warm dishes as a seasoning.

Seasoning tip

Basil, tarragon, and thyme taste good with celery.





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