Celery - A plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks or celery ribs as they are also known. Celery is basically available in three different varieties which include the celery root, the stalk (rib) celery or cutting celery. Round in shape and rough in apperance, the celery root begins to grow under the surface of the ground as a tuber with numerous thin stalks sprouting upward out of the root. The stalks have the same appearance as celery stalks but are much smaller in width height, and thickness.

The root, which is also referred to as celeriac, contains a white, semi-firm flesh that is often served as a cooked vegetable.

Celery stalks are grown from the clery plant that produces long, slender green stalks that emerge from the smaller root or tuber than forms as the vegetable known as celery root. Celery stalks form a thick base at the bottom and are topped with larger green leaves than the celery root. The stalks can be eaten raw or can be cooked in dishes such as soups, stews, stocks, and entrees. The darker green celery stalks are referred to as unblanched celery stalks while the light green variety is known as blanched celery.

Cutting celery, which looks very much like parsely with its small flat leaf, is a variety most often used for soups and stews. Although the larger celery stalks are also commonly added to soups or stews, cutting celery has a very thin and very narrow stalk that develops and strong celery flavor that enhances the flavor of foods to which it is added. Similar in appearance and size to wild celery, cutting celery does not grow from a celery root like a celeriac and therefore does not develop a tuber as its base. Celery is often used to add considerable flavor and texture to many recipes.

Celeriac - A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared. Harvested when it reaches 2 pounds or less, the smaller roots are better than larger ones, which can be woody and hollow. This root can be eaten raw or baked, boiled, braised, or sautéed. As a raw vegetable, it is often grated into salads. As a cooked vegetable, celeriac can be a good substitute for potato dishes and it makes a nice complement to potato-cheese dishes. It can be added to risottos and also provide added body to soups, stews, and purées.

When preparing, slice off the top and bottom to provide a flat surface for slicing stability and then begin to slice off the outside skin. This vegetable is commonly known as celery root and is also referred to as celery knob, soup celery, Verona celery, and turnip rooted celery.

Celery Seed - The seed from a wild form of celery, which is used as a spice. It has a strong celery flavor, so a little goes a long way. It is a popular flavoring for soups, salads, pickles, and sauces. Celery salt can be substituted, but only if absolutely necessary, because it is basically just flavored salt and may add too much sodium to a recipe.

NUTRITIONAL INFORMATION

Celery, Raw 1.00 cup 19.20 calories Nutrient Amount DV (%) Nutrient Density Healthy Food Rating vitamin C 8.40 mg 14.0 13.1 excellent potassium 344.40 mg 9.8 9.2 very good folate 33.60 mcg 8.4 7.9 very good dietary fiber 2.04 g 8.2 7.7 very good molybdenum 6.00 mcg 8.0 7.5 very good manganese 0.12 mg 6.0 5.6 very good vitamin B6 (pyridoxine) 0.10 mg 5.0 4.7 very good calcium 48.00 mg 4.8 4.5 good vitamin B1 (thiamin) 0.06 mg 4.0 3.8 good magnesium 13.20 mg 3.3 3.1 good vitamin A 160.80 IU 3.2 3.0 good tryptophan 0.01 g 3.1 2.9 good phosphorus 30.00 mg 3.0 2.8 good vitamin B2 (riboflavin) 0.05 mg 2.9 2.8 good iron 0.48 mg 2.7 2.5 good