celery

Also known as leaf celery, Chinese celery

Celery ('''Apium graveolens Dulce Group or Apium graveolens var. dulce') is a cultivated plant belonging to the species Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times.

Key facts

Cultivar.name: Celery
Cultivar.image: Celery 1.jpg
Cultivar.image_caption: Celery for sale
Cultivar.genus: Apium
Cultivar.species: Apium graveolens
Cultivar.group: Dulce Group

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 18 kcal
Fat: 0 g
— of which saturates: 0 g
Carbohydrates: 2.7 g
— of which sugars: 1.8 g
Fibre: 1.8 g
Protein: 0.9 g
Salt: 0.21 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Céleri.jpg

Show 1 more fact

food energy: 16

Sources (5)

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~13 min read

Article

20 sections

Contents

Description
Chemistry
Etymology
Taxonomy
Cultivation
Harvesting and storage
Sulfites
Allergic reactions
Uses
Nutrition
Culinary
Leaves
Seeds
Celery salt
Celery juice
Garnish
In culture
See also
References
External links

Celery ('''Apium graveolens Dulce Group or Apium graveolens var. dulce') is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times.

The original wild species has been selectively bred over centuries into three primary cultivar groups: stalk celery (Dulce Group), consumed for its fibrous edible stalks; leaf celery (Secalinum Group), grown for its aromatic leaves; and celeriac (Rapaceum Group), cultivated for its large, edible hypocotyl. Celery is characterized by its long, ribbed stalks, pinnate leaves, and small white flowers arranged in umbels.