When most people think of celery, they picture the long, green, crisp stalks often used in salads, soups, and snacks. But have you ever stopped to wonder: what part of celery do we actually eat? Is it just the stalks, or are other components of this vegetable viable for consumption? With its widespread use in kitchens across the world, celery offers more than just a crunchy texture—it also packs nutritional benefits and culinary versatility. This article dives deep into the edible parts of celery, explores their uses, and highlights why this humble vegetable deserves a more prominent place in your diet.
Whether you’re a home cook, health enthusiast, or curious foodie, understanding celery’s edible components can help you make the most of it in your meals while reducing food waste.
The Anatomy of a Celery Plant
To grasp what part of celery we eat, it’s helpful first to understand its structure. Celery (Apium graveolens) is a marshland plant belonging to the Apiaceae family, which also includes carrots, parsley, and fennel. It’s typically grown for its edible stalks, leaves, and seeds, each differing in flavor, texture, and culinary application.
A typical celery plant consists of the following components:
- Stalks (also called petioles or ribs)
- Leaves
- Root (in some varieties)
- Seeds
- Celery root (distinct from regular celery, though related)
Of these, the stalks are the most commonly consumed part. But other components offer unique benefits and flavors worth exploring.
The Stalk: The Most Popular Edible Part
What Are Celery Stalks?
The green, rib-like structures we commonly refer to as “celery sticks” are technically the petioles—the leaf stalks that support individual leaflets. In commercial varieties, several of these petioles grow closely together, forming the familiar celery “stick” or “rib” sold in bunches.
These stalks are renowned for their:
- Crisp texture
- Mild, slightly peppery, and aromatic flavor
- High water content (over 95%)
Culinary Uses of Celery Stalks
The versatility of celery stalks makes them a favorite in many cuisines:
- Raw consumption: Chopped in salads, sliced for vegetable platters, or used as a vehicle for peanut butter or dips (like antipasto on a log).
- Cooked dishes: Essential in mirepoix (a mix of celery, carrots, and onions used as a flavor base in soups, stews, and sauces).
- Juicing: Popular in green juices and detox blends due to its hydrating and alkaline properties.
Despite their popularity, stalks are not the only edible portion of the plant.
The Leaves: Forgotten but Flavorful
Often discarded when preparing celery, the leaves are completely edible and packed with flavor. In fact, celery leaves can be more aromatic than the stalks, with a more intense herbal taste reminiscent of parsley or lovage.
Nutritional Benefits of Celery Leaves
Celery leaves contain higher concentrations of certain nutrients compared to the stalks. According to nutritional profiles, they are richer in:
- Vitamin C: Important for immune function and skin health.
- Calcium: Supports bone strength.
- Potassium: Helps regulate blood pressure.
- Flavonoids: Natural compounds with antioxidant properties.
Culinary Applications of Celery Leaves
Instead of tossing them aside, consider using celery leaves in creative ways:
- Herb garnish: Substitute parsley in salads or soups for a more nuanced flavor.
- Green sauces: Blend into pesto, chimichurri, or herb oils.
- Stocks and broths: Add to homemade vegetable or chicken broth for extra depth.
- Teas and infusions: Dried leaves can be used to make herbal tea with calming properties.
Next time you chop celery, save the leaves—they’re a flavor booster waiting to be rediscovered.
Celery Root: A Crisp and Savory Underground Option
While not part of the common stalked celery we typically buy, there’s another variety called celery root or celeriac (Apium graveolens var. rapaceum). This is a cultivated form of celery specifically grown for its edible, bulbous root.
What Does Celery Root Look Like?
Celeriac features a knobby, brownish exterior and a pale, creamy-white interior that resembles a cross between a turnip and a potato. Once peeled, its flesh is crisp, starchy, and fragrant with a distinct celery flavor enhanced by hints of nuttiness.
Nutritional and Culinary Value of Celery Root
Celery root is a nutritional powerhouse:
- Low in calories but high in fiber
- Rich in vitamin K, vitamin B6, and phosphorus
- Good source of antioxidants like caffeic acid and flavonoids
Common ways to prepare celery root include:
- Mashed: As a lower-carb alternative to mashed potatoes.
- Roasted: Toss with olive oil and herbs, then roast for a sweet, nutty side dish.
- Raw: Grated into salads or slaws for crunch and flavor.
- Cream soups: Pureed into velvety celery root soup, often blended with potatoes or leeks.
In European cuisine, particularly in France and Eastern Europe, celeriac is a staple ingredient, valued far more than its leafy cousin.
Celery Seeds: The Tiny but Mighty Flavor Boost
While not a part of the fresh vegetable you’d commonly find in the produce aisle, celery seeds come from the same plant—they are the dried fruit (technically schizocarps) of mature celery plants allowed to bolt and flower.
Flavor Profile and Uses
Celery seeds are:
- Small, brown, and highly aromatic
- More potent than fresh celery, with warm, earthy, slightly bitter notes
They are widely used as a spice in:
- Curries, pickling blends (like dill pickles), and spice rubs
- Commercial seasonings such as Old Bay or celery salt (a blend of ground seeds and salt)
Health Benefits of Celery Seeds
In traditional medicine, celery seeds have been used for:
- Anti-inflammatory purposes
- Supporting joint health
- Potentially lowering blood pressure due to compounds like phthalides and apigenin
Though they are harvested from a different growth stage of the plant, celery seeds are undeniably part of the edible spectrum of celery.
What About the Celery Heart?
You may have heard the term “celery heart” at grocery stores or in recipes. What exactly is it?
Defining the Celery Heart
The celery heart refers to the innermost, tender stalks at the center of the celery bunch. These stalks are:
- Younger and more tightly packed
- Less fibrous and stringy
- Paler in color (creamy white to pale green)
- Sweeter and more delicate in flavor
Because of their quality and mild texture, celery hearts are preferred in high-end salads, seafood dishes, or when a refined crunch is desired.
To Trim or Not to Trim the Strings?
Many people remove the stringy fibers (vascular bundles) from outer celery stalks before eating them raw, especially in salads or with peanut butter. This process, called “de-stringing,” can be done with a peeler or a knife.
However, this step is usually unnecessary with celery hearts due to their tenderness.
Pro Tip: If you don’t want to de-string each stalk, simply use the inner ribs—the natural heart of the celery.
Celery Varieties and Their Edible Parts
Not all celery is the same. Different varieties are cultivated for different edible parts, each offering unique textures and tastes.
Common Varieties of Edible Celery
| Variety | Primary Edible Part | Common Uses | Taste/Texture |
|---|---|---|---|
| Green Celery (Pascal) | Stalks and leaves | Raw snacks, cooking, juicing | Crisp, juicy, mildly peppery |
| Red or Golden Celery | Stalks and leaves | Garnishes, specialty dishes | Milder, less bitter, visually striking |
| Celeriac (Celery Root) | Root | Purees, soups, roasting | Earthy, nutty, firm |
| Leaf Celery (Chinese Celery) | Leaves and thin stalks | Stir-fries, soups, seasoning | More pungent, fibrous stalks |
Note that Chinese or leaf celery is distinct from Western varieties. While its stems are thinner and more fibrous, the leaves are highly aromatic and commonly used in Asian cooking.
Can You Eat Other Parts of the Celery Plant?
The Base (Bottom) of the Stalks
The base, where stalks converge, is often discarded because of its toughness. However, this part is great for:
- Homemade vegetable stock—simmer it with other scraps to extract deep flavor.
- Regrowing celery at home (see below).
While not pleasant to eat raw, it contributes significantly to savory dishes when cooked slowly.
Roots of Regular Celery?
While not commercially cultivated for consumption like celeriac, the roots of regular celery are technically edible. However, they are thin, fibrous, and lack the dense, starchy texture of celeriac, making them unappealing for culinary use. Generally, they are not eaten.
Reducing Waste: Using the Whole Celery Plant
With food waste being a growing concern, maximizing the use of celery’s edible parts is both economical and sustainable. Here’s how to make the most of every bit:
1. Use the Leaves as Fresh Herbs
Don’t throw them away. Treat celery leaves like parsley or cilantro in salads, soups, and garnishes.
2. Save the Trimmed Ends for Stock
Combine the leafy tops, outer strings, and base with onion peels, carrot tops, and garlic skins to create a nutrient-rich vegetable broth.
3. Try Celery Leaf Pesto
Blend celery leaves with basil, garlic, nuts, olive oil, and Parmesan for a unique twist on traditional pesto.
4. Juice the Whole Plant
For maximum nutrient intake, juice entire stalks—including leaves—for a chlorophyll-rich beverage.
5. Regrow Celery from the Base
Place the leftover base (about 1 inch from the bottom) in a shallow dish with water. After a few days, new leaves will sprout. Transplant into soil to grow a new celery plant. While you may not get full stalks indoors, you’ll get fresh greens perfect for garnishing.
This small act reduces kitchen waste and teaches sustainable cooking practices, especially in households with children.
Health Benefits of Eating Different Parts of Celery
Beyond its low-calorie appeal, celery offers numerous health benefits—many of which vary slightly depending on the part consumed.
Stalks: The Hydration Hero
Due to their high water content, celery stalks help:
- Keep you hydrated
- Aid digestion through dietary fiber
- Promote dental health by increasing saliva production (which neutralizes mouth acids)
They also contain phthalides, compounds shown to help lower blood pressure by relaxing artery walls.
Leaves: The Antioxidant Powerhouse
Celery leaves contain higher levels of polyphenols and flavonoids, offering:
- Anti-inflammatory effects
- Support for liver health
- Potential cancer-fighting properties (under scientific investigation)
Seeds: Natural Medicine Cabinet
Used in traditional Ayurvedic and Chinese medicine, celery seeds may:
- Support joint mobility in arthritis
- Act as a diuretic to flush toxins
- Improve digestion and reduce bloating
Always consult with a healthcare provider before using celery seed supplements, especially if you have low blood pressure or are pregnant.
Myths and Misconceptions About Celery
Despite its popularity, celery is often misunderstood. Let’s clear up some common myths:
Myth 1: Celery has “negative calories.”
This idea suggests that digesting celery burns more calories than it provides. While celery is extremely low in calories (about 10 per stalk), the concept of “negative-calorie” foods is not scientifically proven. However, its high fiber and water content make it excellent for satiety and weight management.
Myth 2: Only the stalks are edible.
As we’ve explored, the leaves, seeds, and even root (in celeriac) are edible and often more nutritious than the stalks.
Myth 3: Organic celery is always safer.
Celery often appears on the Environmental Working Group’s “Dirty Dozen” list due to pesticide residue. While choosing organic can minimize exposure, thorough washing and peeling outer stalks can also reduce contaminants significantly.
Culinary Tips to Maximize Celery’s Flavor and Use
To get the most out of celery in your kitchen:
- Store properly: Keep celery in an airtight container or wrapped in foil in the refrigerator. This can extend its freshness up to two weeks.
- Blanch if needed: If celery is too fibrous for a salad, blanching the stalks for 1–2 minutes softens the strings while retaining crunch.
- Layer flavors: Add celery early in cooking to allow its flavor to meld with other ingredients (especially in soups and stews).
- Use leaves in place of herbs: Celery leaves can substitute for parsley or tarragon in a pinch.
Conclusion: Every Part Matters
So, what part of celery do we eat? The answer is multifaceted: while the crisp stalk is the most commonly consumed section, the leaves, seeds, and even the root (in the form of celeriac) are all edible, flavorful, and nutritious.
By broadening our understanding of this vegetable, we enhance our culinary possibilities, promote sustainability, and take full advantage of celery’s health-promoting properties. From the crunchy sticks on your snack plate to the aromatic seeds in your spice rack, celery offers far more than meets the eye.
Next time you prepare a meal, remember: nothing on the celery plant needs to go to waste. Embrace the leaves, try the seeds, explore celeriac, and even revive the base in water. In doing so, you’ll not just eat more wisely—you’ll eat more deliciously.
What part of the celery plant is most commonly eaten?
The most commonly eaten part of the celery plant is the leaf stalk, also known as the petiole. These are the long, ribbed, pale green structures that make up the familiar celery “ribs” found in grocery stores. They are crisp, juicy, and low in calories, making them popular in salads, soups, stir-fries, and as a snack with dips like peanut butter or hummus. The stalks are composed mostly of water and dietary fiber, contributing to their refreshing crunch and hydrating qualities.
In culinary contexts, celery stalks are often used for both their texture and subtle flavor. They serve as a base ingredient in many flavor-building preparations, such as mirepoix (a combination of celery, onions, and carrots used in French cooking). The stalks contain compounds like phthalides, which give celery its distinctive aroma and may offer mild blood pressure-lowering effects. Because they are versatile and widely available, celery stalks remain the dominant part of the plant consumed in Western diets.
Are celery leaves edible, and how can they be used in cooking?
Yes, celery leaves are completely edible and highly nutritious. Often discarded, the feathery green leaves found at the top of celery stalks have a more concentrated flavor than the stalks, with a fresh, herbaceous, and slightly bitter note. They are rich in vitamins A, C, and K, as well as antioxidants and phytonutrients. Including the leaves in meals maximizes the use of the plant and reduces food waste, supporting a sustainable kitchen practice.
Celery leaves can be used in a variety of culinary applications. They work well as a garnish or can be chopped and added to salads, soups, and stews for an extra layer of flavor. Because of their resemblance to flat-leaf parsley, they can serve as a substitute in recipes calling for fresh herbs. Blending them into pesto, chimichurri, or green sauces enhances both taste and nutritional content. Dried celery leaves also make a flavorful seasoning, especially when combined with other dried herbs.
Can celery roots be eaten, and what do they taste like?
Yes, celery roots—commonly known as celeriac—are edible and used in many cuisines around the world. Celeriac is a variety of celery cultivated for its large, knobby root rather than its stalks. It has a pale tan to brown outer skin that must be peeled before use, revealing a creamy white interior. The flavor is earthy, nutty, and mildly reminiscent of celery, but with a more complex depth that makes it a favorite in root vegetable dishes.
Celeriac can be prepared in numerous ways: boiled, roasted, mashed, grated, or sliced raw into salads. It’s often used as a low-carb potato substitute due to its high fiber and low starch content. In European cuisines, it’s a key ingredient in remoulade, a chilled salad made with mayonnaise and mustard. It holds up well in soups and gratins, and its firm texture makes it ideal for slow cooking. Properly stored, celeriac can last several weeks in the refrigerator.
Is celery seed edible, and how is it used in cooking?
Yes, celery seeds are edible and widely used as a spice. These tiny brown seeds come from the fully matured flowers of the celery plant and have a far more intense flavor than the stalks or leaves. They are warm, slightly bitter, and carry a concentrated celery essence, making them a powerful seasoning in small amounts. Celery seeds are harvested once the plant flowers and goes to seed, typically in its second growing season.
In culinary applications, celery seeds are often used in pickling blends, spice mixes, and savory dishes such as soups, stews, and dressings. They are a key ingredient in Old Bay seasoning and some curry powders. Ground celery seed can be sprinkled on meats, vegetables, or into bread dough for added flavor. Because of their potency, they should be used sparingly. Additionally, celery seed oil is sometimes used in aromatherapy and natural medicine, though ingestion in large amounts may not be safe for everyone.
What are the nutritional benefits of eating celery?
Celery is low in calories but high in beneficial nutrients and compounds. A one-cup serving of chopped celery contains only about 16 calories but provides a good amount of vitamin K, vitamin C, potassium, and folate. It’s also rich in antioxidants such as flavonoids and vitamin C, which help combat oxidative stress in the body. The high water content (over 95%) makes celery excellent for hydration, especially in hot weather or after physical activity.
Additionally, celery contains phytonutrients like luteolin and apigenin, which have been studied for their anti-inflammatory and potential anti-cancer properties. The dietary fiber in celery supports digestive health and may promote regular bowel movements. Some research suggests that compounds in celery, particularly phthalides, can help relax blood vessels and modestly lower blood pressure. While not a major source of protein or fat, celery’s nutrient density and low energy content make it a valuable part of a balanced diet.
Can you eat raw celery, and are there any safety concerns?
Yes, celery is commonly eaten raw and is a staple in fresh salads, crudité platters, and vegetable juices. Its crisp texture and mild flavor make it a popular raw snack, especially when paired with dip. Raw consumption preserves the maximum amount of nutrients, particularly vitamin C and heat-sensitive antioxidants, which can be degraded during cooking. Washing celery thoroughly before eating it raw is essential to remove soil, pesticides, and potential contaminants.
While raw celery is safe for most people, there are some considerations. Celery is a known allergen in certain individuals, and allergic reactions can range from mild oral itching to severe anaphylaxis. It also contains natural compounds like psoralens, which can increase photosensitivity in large amounts. Additionally, celery imported from some regions has occasionally been linked to foodborne illness due to contamination, so proper storage and cleaning practices are important. Those with kidney issues may need to moderate intake due to its oxalate content.
How should celery be stored to maintain freshness?
To maintain freshness, celery should be stored properly to prevent it from becoming limp or rubbery. The best method is to wrap the stalks tightly in aluminum foil or place them in a perforated plastic bag in the crisper drawer of the refrigerator. The foil allows ethylene gas to escape while retaining moisture, keeping celery crisp for up to two or three weeks. Alternatively, cutting the stalks into pieces and submerging them in water in a sealed container can also preserve crunchiness.
For longer-term storage, celery can be blanched and frozen for use in cooked dishes like soups and stews, though it will lose its crisp texture and is not suitable for raw applications after freezing. Celery leaves and seeds should be stored separately: leaves in a loosely sealed bag with a damp paper towel, and seeds in an airtight container in a cool, dark place. Proper storage not only extends shelf life but also helps retain flavor and nutritional value.