Apium graveolens

Celery, or Apium graveolens, is an enlarged version of a bitter Eurasian herb called smallage. The modern form of celery began it’s cultivation in 15th century Italy, and it remained a rare delicacy until the 19th century. According to Harold McGee, author of On Food and Cooking, celery “has a distinctive but subtle aroma due to unusual compounds called phthalides that it shares with walnuts…and terpenes that provide light pine and citrus notes.”

Because of it’s aromatic qualities, celery has been used in the flavoring bases of many regional cuisines, including the French mirepoix and the Cajun trinity. Celery stalks are extremely healthy because they contain very few calories and an immense amount of dietary fiber. Celery seeds contain a high proportion of calcium, and it may not surprise you that they’ve been administered as medicine for hundreds of years. The seeds are very aromatic as well and, here in Chicago, we know them best ground with salt and sprinkled on top of our hot dogs. Celery seed and celery juice adds extra dimension of savory-ness to the classic bloody mary.

Celery is one of my personal favorite foods. When I’m in need of something fresh, I’ll peel a stalk and eat it either plain or with peanut butter and raisins. I often slice the peeled stalk, blanch it in water seasoned with sugar and celery salt, and toss the celery in a bit of melted butter to make a flavorful but healthy side dish. Celery is not limited to the savory kitchen. It’s subtle but persistent aromatic qualities work incredibly well when sweetened. Keep reading Garrett’s Table in the coming days to see celery’s sweet side.

Share on Facebook