What Part of Celery Do We Eat?
The entire celery plant is edible, but the parts most commonly eaten are the stalks (also known as ribs), the leaves, and the celeriac root of specific celery cultivars.
A Crispy Chronicle: Unveiling the Edible Secrets of Celery
Celery, that crunchy, refreshing vegetable often relegated to the humble crudité platter, holds a surprising depth of culinary versatility. While many of us automatically reach for the familiar stalks, the entire plant offers a range of flavors and textures that deserve exploration. Understanding which parts of celery we eat, and how to eat them, unlocks a world of culinary possibilities.
From Field to Fork: A Celery Anatomy Lesson
The celery we find in supermarkets is typically Apium graveolens var. dulce, cultivated specifically for its crisp, juicy stalks. However, other varieties, like celeriac (Apium graveolens var. rapaceum) and leaf celery, are prized for their roots and leaves, respectively.
- The Stalks (Ribs): These are the most commonly consumed part of the celery plant. They offer a refreshing crunch and mild, slightly salty flavor.
- The Leaves: Often discarded, celery leaves are packed with flavor and nutrients. They can be used like herbs, adding a peppery note to soups, salads, and stir-fries.
- The Root (Celeriac): This bulbous root vegetable, while visually unappealing, boasts a delicate celery flavor. It can be roasted, mashed, pureed, or grated into salads.
- The Seeds: Celery seeds are a potent spice used to flavor pickles, brines, and spice rubs. They have a strong, concentrated celery flavor.
Nutritional Powerhouse: The Benefits of Eating Celery
Celery isn’t just a low-calorie snack; it’s also a source of essential vitamins and minerals.
- Vitamin K: Crucial for blood clotting and bone health.
- Vitamin C: An antioxidant that supports the immune system.
- Potassium: Helps regulate blood pressure.
- Fiber: Promotes digestive health.
Furthermore, celery contains compounds like apigenin that have been linked to potential health benefits, including anti-inflammatory and antioxidant effects.
The Journey from Field to Table: Preparing Celery for Consumption
Proper preparation is key to enjoying celery at its best.
- Washing: Thoroughly wash all parts of the celery plant under cold running water to remove dirt and debris.
- Trimming: Trim the base of the stalks and any discolored or wilted leaves.
- Storing: Store celery stalks in the refrigerator, wrapped in a damp paper towel, to maintain their crispness. Celeriac should be stored in a cool, dark place.
Common Celery Consumption Mistakes
While eating celery is generally straightforward, there are a few common errors people make.
- Discarding the Leaves: This is a significant waste, as celery leaves offer a concentrated burst of flavor and nutrients.
- Ignoring Celeriac: Many are intimidated by celeriac’s appearance, but this versatile root vegetable is worth exploring.
- Not Removing Strings: Tough strings on the outside of the stalks can be unpleasant. Use a vegetable peeler to remove them for a smoother texture.
Celery’s Culinary Canvas: Unleashing Its Versatility
Celery’s subtle flavor makes it a versatile ingredient in a wide range of dishes.
- Raw: Enjoy celery sticks with dips like hummus or peanut butter, or add chopped celery to salads.
- Cooked: Celery can be sautéed, roasted, steamed, or added to soups, stews, and stir-fries.
- Juiced: Celery juice has gained popularity for its purported health benefits.
- As a Flavoring Agent: Celery provides a foundational flavor in mirepoix (a blend of celery, onions, and carrots), the base for many sauces and soups.
Frequently Asked Questions About Eating Celery
Is celery considered a vegetable or a herb?
Celery is botanically classified as a vegetable, though its leaves are often used as an herb to add flavor to dishes. The stalks are typically eaten as a vegetable component of salads, soups, and snacks.
Can you eat the white part of celery?
Yes, the white or light green part of the celery stalk is perfectly edible and just as nutritious as the darker green parts. It may be slightly milder in flavor and can be used in the same ways.
Are celery leaves poisonous?
No, celery leaves are not poisonous. They are perfectly safe to eat and are a valuable source of vitamins and minerals. Many find them to be more flavorful than the stalks.
Can you eat celery when it’s bendy?
While bendy celery is still safe to eat, it is best when crisp. The bendiness indicates that it has lost moisture. You can try soaking it in ice water to revive it.
What is celeriac and how do you eat it?
Celeriac is a root vegetable from the celery family. It can be roasted, mashed, pureed, or grated into salads. Its flavor is similar to celery but with an earthier undertone.
Is it necessary to peel celery stalks?
Peeling is optional but recommended if the celery stalks have tough strings on the outside. Use a vegetable peeler to remove these strings for a smoother texture.
How should I store celery to keep it fresh?
Wrap celery stalks in a damp paper towel and store them in the refrigerator’s crisper drawer. This helps maintain their moisture and crispness.
Are celery seeds safe to eat?
Yes, celery seeds are safe to eat and are often used as a spice. They have a strong, concentrated celery flavor and are commonly found in pickles and spice rubs.
What are the potential health risks of eating celery?
Celery is generally safe, but some people may be allergic to it. Celery allergies can be severe. Also, celery contains oxalates, which may be a concern for individuals prone to kidney stones.
Can you juice celery?
Yes, celery juice has become a popular health trend. It is believed to have various health benefits, including reducing inflammation and improving digestion, although more research is needed.
Is it better to eat celery raw or cooked?
Both raw and cooked celery offer nutritional benefits. Raw celery provides a crisp texture and retains more of its water-soluble vitamins, while cooked celery can be easier to digest for some people.
What does celery pair well with?
Celery’s subtle flavor pairs well with a wide range of foods, including peanut butter, hummus, cheese, soups, stews, and salads. It’s a versatile ingredient that can add both flavor and texture to your dishes.