Celery

Celery is native to the Mediterranean and Middle East, where wild celery (smallage) grew in marshy areas. It was used as medicine and seasoning by the ancient Egyptians, Greeks, and Romans.

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It wasn’t until the 17th century in Italy and France that celery was cultivated as a food crop with milder stalks. From there, it spread across Europe and North America.

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Today, celery is a common ingredient in soups, stocks, salads, and snacks—and a key component of the “holy trinity” in Cajun cooking and mirepoix in French cuisine.

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Key benefits

• Very low in calories, ideal for weight-loss diets

• High water and fiber content, promoting digestion and hydration

• Contains antioxidants and flavonoids that may support inflammation reduction

• Good source of vitamin K, important for blood clotting and bone health

• Natural diuretic properties from its high potassium and sodium balance

 

Fun Facts

• Crisp when cold: Celery stays crunchier when stored in cold water or wrapped in foil in the fridge.

• Zero-calorie myth: While not truly zero-calorie, celery is so low in calories that digesting it nearly offsets its energy content.

• Aromatic seeds: Celery seeds are used in spice blends and pickling, and are high in volatile oils.

• Leaves are edible: The leafy tops are flavorful and can be used like parsley in soups and stocks.

• Key in cooking bases: Celery is part of many foundational recipes:

  • Mirepoix (France): celery, onion, carrot

  • Holy Trinity (Cajun): celery, onion, bell pepper

  • Soffritto (Italy): celery, onion, garlic or carrot