Celery and leaves

Celery and leaves

Celery is an herbaceous plant belonging to the Apiaceae family, widely used in cooking for its crunchy and aromatic stalk. In addition to the stalk, celery leaves are a highly valued ingredient for their intense and refreshing flavor, which adds a fresh and slightly bitter touch to various preparations.

Originating from the Mediterranean region, celery has been cultivated since ancient times and has spread throughout the world, becoming a staple in both Mediterranean and Latin American cuisine.

In cooking, celery is used in soups, stews, sauces, salads, and juices. The leaves, although less known, are ideal for seasoning broths, dressing salads, and preparing pestos, offering a more concentrated flavor than the stalk.

Properties: Celery is low in calories and an excellent source of fiber, vitamins A, C, and K, in addition to containing antioxidants and minerals such as potassium and folate. Its leaves contain aromatic compounds that aid digestion and have anti-inflammatory effects.

Synonyms in Latin America: In different regions, celery may also be known as celeriac (when referring to varieties with a thicker root), celery parsley, or simply celery. The leaves are usually identified as celery leaves or celery herb.