Celery hearts

Celery hearts refer to the tender, central part of the celery stalk, characterized by their crunchy texture and mild, slightly sweet, and refreshing flavor. This ingredient is highly valued in cooking for its versatility and the freshness it adds to salads, soups, stews, and detox juices.

Celery (Apium graveolens) is a plant native to the Mediterranean region and the Middle East, cultivated since ancient times. Its hearts represent the inner and most delicate part of the stalk, which is typically less fibrous and easier to chew compared to the outer parts.

In terms of their properties, celery hearts are low in calories and contain a high percentage of water, making them ideal for light and diuretic diets. They are a good source of fiber, vitamins A, C, and K, and minerals such as potassium and folic acid. Additionally, they provide antioxidants and have anti-inflammatory effects.

In Latin America, celery hearts may also be known as "centros de apio" or simply as "tallos tiernos de apio" (tender celery stalks), depending on the region. It is important to note that while the term "hearts" may not be universal, its use in recipes always indicates the inner and softest part of the celery, ideal for preparations that seek a delicate texture and a less pronounced flavor.