Exploring Celery: Folklore, Facts, and Fun Recipes

Updated on February 5, 2020
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Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

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Fresh celery stalksCelery seedCeleriac
Fresh celery stalks
Fresh celery stalks | Source
Celery seed
Celery seed | Source
Celeriac
Celeriac | Source

Let's Play a Game

I’m thinking of a particular food. How many clues do you need to guess its name? The thing I’m thinking about:

  • Is a spice
  • Is native to the Mediterranean
  • Was mentioned in Homer’s Odyssey about 850 B.C.
  • Was served on the Titanic along with roast squab and pâté de foie gras
  • Is related to parsley
  • Is a vegetable that can be eaten raw or cooked
  • Is root that can be cooked and mashed
  • Is one of the three members of cooking’s “holy trinity”

Give up? Check back to the title of this article. (I'm sorry for making this so difficult.) Yes, celery is all of those things, and much, much more.

Celery, raw

Develops the jaw,

But celery, stewed,

Is more quietly chewed

— Ogden Nash

A Tale of Two Celeries

One had its beginning several thousand years ago in shallow swampy areas of mainland China. The plant was prized for its seed, used medicinally and as a flavoring, and mentioned in the writings of Confucius. This would place it at about 500 B.C. on the world timeline.

A similar plant grew in the Mediterranean. It had a strong aroma (its Latin name means “strongly smelling”) and dark green leaves. The Greeks fashioned wreaths from it to adorn the victors in athletic and musical competitions. The Romans considered deemed it an aphrodisiac. And garlands of the leaves were found in Tutankhamun’s tomb.

Fast-forward to 14th-century Italy where the rich and curious began to selectively cultivate celery. The stalks became fatter and pleasingly crunchy; they paled from intense dark green to a subtle, delicate hue; and the taste evolved from bitter to pleasingly grassy and citrus-like.

You sauté anything with olive oil, and it tastes good

— Joe Masabni, horticulturalist at Texas A&M University extension school

When celery lost its flavorful wild side, it also became less rampant. These new strains were fussy and difficult to obtain, which of course made them irresistible to the elite.

By the mid-19th century, celery was so prized by the upper class that serving vases were made specifically for the purpose of displaying it as the centerpiece at fine dinners.

Victorian celery vase
Victorian celery vase | Source

While European epicures were feasting on blanched celery au velouté, American farmers were reveling in how easy it was to cultivate the luxury vegetable in the Great Lakes region. Our ancestors were resourceful, ambitious, and even competitive when it came to growing celery.

As the celery craze was reaching its zenith in the 1870s, Dutch farmers who knew how to handle wetlands began growing the vegetable in the black, marshy soils of Kalamazoo, Michigan, which became known by the catchy name the Celery City. The streets were littered with hucksters peddling celery from street corners and train stations. As American cultivation improved, celery became an everyman’s item. By then, the British upper classes had moved on to French luxuries like truffles and oysters.

— Heather Arndt Anderson, “Taste Magazine,” August 23, 2017

We're No. 1

The State of California is the top producer of celery in the United States, and the U.S. is the top producer in the world. Mexico takes second place. In Europe, celeriac is more popular, and India is the top producer of celery seeds for seasoning.

Varieties of Celery

Leaf Celery (aka self-blanching or yellow)

  • Apium graveolens var. secalinum
  • Originally was hollow and bitter but in 17th-century Italy, it was cultivated to produce solid stalks with a sweet flavor
  • Resembles the herb smallage grown in Old World gardens
  • Thin
  • Grown mostly for leaves and seeds
  • USDA Hardiness Zones 5a through 8b

Pascal (aka green)

  • Apium graveolens var. dulce
  • USDA Hardiness Zones 2 through 10

Celeriac

  • Apium graveoliens var. rapaceum
  • Grown for its root
  • Can be eaten cooked or raw
  • USDA Hardiness Zones 8 and 9

How to Grow

  • Needs full sun
  • Grows best between 59 and 70 degrees F.
  • Intolerant of high temperatures
  • Desires moist, well-draining soil. Celery is thirsty; I can’t stress this enough. If not given enough water celery will grow stringy and bitter.
  • Needs rich, fertile soil
  • Seeds should be started indoors; do not cover with soil but cover pots with plastic wrap to keep in moisture. Germination should occur within one week.
  • Plant outdoors when daytime temperatures reach 50 degrees and nights don’t dip below 40 degrees.
  • Space seedlings 8 to 10 inches apart.
  • Side dress with a 5-10-10 organic fertilizer in the 2nd and 3rd months
  • Has a long growing season (130 to 140 days)
  • Plant in early spring for a summer crop or in late summer for a winter crop
  • Celery can be “blanched” (kept pale rather than dark green) by placing a barrier around the stalks as it grows.

Health Benefits

  • Contains lots of minerals—calcium, sodium, copper, magnesium, iron, zinc, potassium
  • Lots of vitamins too—A, K, C, E, D, and the B vitamins
  • Excellent source of fiber
  • Lowers cholesterol
  • Reduces blood pressure
  • Has anti-inflammatory properties
  • Rich in antioxidants so will help boost your immune system

Recipes

Simple celery soup
Simple celery soup | Source

Simple Celery Soup

Sylvia Fountaine has been in the food industry for 25 years. In 1996 she opened the restaurant Mizuna in downtown Spokane, Washington, near Riverfront Park. Ten years later she sold it and began a catering company. She has retired from the daily operation of catering and now devotes her attention to sharing her knowledge with all of us at the blog Feasting At Home. Her mission is to help us learn to cook nourishing meals from scratch with fresh healthy ingredients. And that she does with this lovely simple celery soup.

Celery leaf pesto
Celery leaf pesto | Source

Celery Leaf Pesto

Rachel is the self-proclaimed Aussie Keto Queen, and I can't argue with that title. She embraces the keto diet and has developed recipes that are not just keto, they are keto and exciting. Her celery leaf pesto is a perfect example, and she also shares ideas for how to use the recipe in fun keto ways.

Vegetable bouillon powder
Vegetable bouillon powder | Source

Vegetable Bouillon Powder

I like to make my own seasoning mixes; the packets in the grocery store and terribly overpriced, and the sodium levels are frightening. Cindy Newland agrees with my philosophy and has created a recipe for make-your-own vegetable bouillon powder. Nutritional yeast provides the umami flavor, and garlic and onion powders add a bit of heat. Dried parsley, thyme, and (of course) celery seeds lend just the right amount of grassy-herby aroma and taste.

Chicken apple slaw
Chicken apple slaw | Source

Chicken Apple Slaw

Ingredients

  • 3 cups diced cooked chicken
  • 1/2 cup celery heart, diced
  • 1 cup diced apple
  • 1/2 cup dried cranberries
  • 4 tsp. minced fresh tarragon
  • 1/2 cup smoked almonds, finely chopped
  • 1 cup mayonnaise
  • 1/2 teaspoon celery seed
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups Chinese cabbage, finely chopped

Instructions

  1. Combine all ingredients in a large mixing bowl.
  2. Cover and chill at least 30 minutes.
  3. Serve on chilled plates.

Baked creamy celeriac and potato gratin
Baked creamy celeriac and potato gratin | Source

Baked Creamy Celeriac and Potato Gratin

If you are a newbie when it comes to tasting celeriac, I would suggest that you begin with this recipe. This gratine of potatoes and celery root is earthy and creamy—perfect comfort food for a cold evening. This would be wonderful with a beef roast or chicken, or as a side dish on the Thanksgiving Day table.

Herb-roasted root vegetables
Herb-roasted root vegetables | Source

Herb-Roasted Root Vegetables

When summer fades to autumn and the evenings are cold, it seems that foods simmered on the stove or roasted in the oven seem so warm and comforting, right? Maybe that's why we enjoy Thanksgiving Day in November. This dish of oven-roasted vegetables will fill your house with delicious aromas.

Lauren uses just three vegetables—Brussels sprouts, butternut squash, and celery root, but I think it would be even better to reduce the amount of squash and substitute in some carrots, red onion wedges, turnips, parsnips, or fingerling potatoes.

Questions & Answers

    © 2020 Linda Lum

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      • k@ri profile image

        Kari Poulsen 

        10 days ago from Ohio

        It just struck my now that regular celery does not make celery seed. I love celery and celery seed!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        10 days ago from Washington State, USA

        Flourish, the gratin is really good; I'm planning on making it again this week. Good comfort food for these cold rainy days. My husband is almost done with the ark.

      • FlourishAnyway profile image

        FlourishAnyway 

        10 days ago from USA

        I like the colorful history of this vegetable I always assumed was bland and boring. The gratin and soup sound good.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        13 days ago from Washington State, USA

        Nikki, this was another fun one to write. I thought the history was interesting, and too many people think of celery as boring. I'm glad you enjoyed the savory recipes.

      • nikkikhan10 profile image

        Nikki Khan 

        13 days ago from London

        I love the recipe of gratine of potatoes and celery roots. I would try this in my oven. And soup looks yummy too.

        Thanks for sharing so many mixtures of celery, Linda girl.

        Blessings!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Denise, I don't know about you, but I am on throttle to the floor soup, stew, and chili right now. Chilled to the bone and need some comfort in a bowl. Try the soup. You'll love it.

      • PAINTDRIPS profile image

        Denise McGill 

        2 weeks ago from Fresno CA

        Great information. I just got several bunches of celery and have been having celery stalks with peanut butter as well as drying some for vegetable bouillon, but I hadn't thought of celery soup. Sounds good. Thanks.

        Blessings,

        Denise

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Well, Audrey, thanks a million right back at you. I enjoy writing these things. I just hope the editors at Delishably don't have their way with it. Thus far they've been pretty kind but I'm waiting for the shoe to drop. I spent less time birthing my babies than I do on these articles.

      • vocalcoach profile image

        Audrey Hunt 

        2 weeks ago from Idyllwild Ca.

        A fantastic article about celery! Who'd a thought? Just goes to show you what an outstanding writer our Linda is. I like Ogden Nash and this quote is so funny. I knew celery is good for us but I didn't realize it contained these vitamins. Love the recipes and thanks a million!

      • bravewarrior profile image

        Shauna L Bowling 

        2 weeks ago from Central Florida

        Linda, that sounds decadent. I'll have to try that the next time I have cream cheese in the house.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Bill, my love to Bev. As one with two siblings who have had colon cancer, I'm "lucky enough" to be on the fast track for colonoscopies. I'll give you a hall pass on this one. I think next week's topic will be more to your liking.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Oh Sha, there's always that fussy little "but" that ruins all of our fun. Have you tried combining peanut butter and cream cheese? And then a drizzle of honey on top.

      • billybuc profile image

        Bill Holland 

        2 weeks ago from Olympia, WA

        Sorry I'm late. I had to take Bev is for a colonoscopy this morning...oh joy for her! LOL Anyway, you can explore celery all you want, but I think I'll sit this exploration out, thank you very much. :)

        Happy Tuesday my friend. I hope you had a wonderful birthday.

      • bravewarrior profile image

        Shauna L Bowling 

        2 weeks ago from Central Florida

        I use the Holy Trinity in cooking as well, Linda. However, I find I mostly eat celery raw. It makes a good snack stuffed with peanut butter or cream cheese.

        Another benefit of celery, in its raw form, is it's a negative calorie food, meaning you expend more calories eating it than it contains. That is, until you stuff it with peanut butter or cream cheese!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Good morning Pamela. Everyone is dipping their celery and the funny thing is that I never eat it raw. I use it quite a bit in my cooking (the Holy trinity). Celery root is not used very much and I think if you gave it a try you would really enjoy it.

      • Pamela99 profile image

        Pamela Oglesby 

        2 weeks ago from Sunny Florida

        This is such an interesting article on celery.I never knew about the long history of celery and it is something I really like. I like the flavor of celery and there are so many uses. I love celery with various dips especially with cheese.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Eric, I'm so happy to have you back with your entertaining comments. Try the other forms of celery. You'll love it.

      • Ericdierker profile image

        Eric Dierker 

        2 weeks ago from Spring Valley, CA. U.S.A.

        Very neat history. I love the stuff. I will not confess to the different things I dip it into, my son told me not to tell anyone, cuz I am weird. I knew they were fibery but not all the other good stuff. I will have to pay attention to the types more.

        No I am not going to dip them into some savory ice cream right now.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        2 weeks ago from Washington State, USA

        Hi Rebecca. So good to see you here again. Celery is so satisfying, especially on a hot summer day, crisp and cool (as a cucumber). Thanks for stopping by.

      • rebeccamealey profile image

        Rebecca Mealey 

        2 weeks ago from Northeastern Georgia, USA

        Awesome article! I love munching raw celery with dip, and I use it for lots of recipes. Thanks!

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