Celery stalks

Celery stalks are the crunchy and fibrous stems of the Apium graveolens plant, widely used in cooking for their fresh, slightly sweet flavor and characteristic aroma. Their firm texture makes them an ideal ingredient for soups, salads, stews, and sofritos, as well as being an excellent complement for healthy snacks.

Celery originated in the Mediterranean basin, and from there it has spread throughout the world, becoming a staple in many traditional cuisines. In Hispanic America, celery stalks are usually known simply as celery, although in some countries they are also called Chinese cilantro (although this name can cause confusion with culantro or real cilantro).

Among its main properties, its low caloric content, high dietary fiber content, and richness in vitamins such as vitamin K, vitamin C, and some minerals like potassium and folate stand out. Furthermore, celery is known for its diuretic effect and antioxidant content, which provides benefits for digestive and cardiovascular health.

In cooking, celery stalks not only add flavor but also texture and freshness. They are very versatile and can be consumed raw, cooked, or as part of broths and sauces, making any recipe more flavorful and nutritious.