Celery

### Celery Celery (*Apium graveolens*) is a herbaceous plant in the parsley family (Apiaceae), primarily consumed for its crunchy stalks. * **Appearance:** Celery is recognizable by its long, rigid, **fibrous stalks (petioles)** that are grooved and pale green to white, forming a compact bunch. The top of the stalks features pinnately compound **leaves** that are also edible. * **Flavor and Texture:** It has a **mild, earthy, and slightly peppery/grassy flavor** that is often used to complement other ingredients. Its most notable characteristic is its **crisp, juicy, and crunchy texture**. * **Culinary Uses:** * **Raw:** It's a popular low-calorie snack, often served with dips (crudités) or spreads like peanut butter, and is a staple ingredient in salads and slaws. * **Cooked (Aromatic Base):** Celery is an essential aromatic in many savory dishes. * **Mirepoix (French):** Equal parts chopped onion, carrot, and celery, used as a flavor base for stocks, soups, and sauces. * **Holy Trinity (Cajun/Creole):** Onion, bell pepper, and celery, serving the same function in Louisiana cuisine. * **Other Dishes:** It's used in stuffings, casseroles, braises, and stir-fries. Celery seeds are also dried and used as a spice (whole or ground into celery salt). * **Nutritional Benefits:** Celery is about 95% water and is very low in calories. It is a good source of **vitamin K** (important for blood clotting and bone health), **vitamin C**, **folate**, and **potassium**. It also contains various antioxidants and anti-inflammatory plant compounds like apigenin and luteolin.