Celery (Apium graveolens) and Celeriac (A. graveolens var. rapaceum) are two distinct vegetable forms of the same Mediterranean biennial species — celery grown for its crisp, succulent leaf stalks (petioles), and celeriac for its swollen, knobby root. Both share an unmistakable aromatic flavor that is fundamental to the cuisines of Europe, the Americas, and Asia.
• Celery is a member of the "holy trinity" of French mirepoix (celery, onion, carrot) and the "holy trinity" of Cajun cooking (celery, onion, bell pepper)
• The species epithet "graveolens" means "strong-smelling" — the entire plant is intensely aromatic
• Celeriac develops a large, turnip-shaped root up to 12 cm in diameter with a flavor combining celery and parsley
• Celery is one of the few vegetables that requires more calories to digest than it provides — the classic "negative calorie" food
• Both forms contain notable amounts of natural sodium for a vegetable
• Wild celery grows in damp, saline habitats along the Mediterranean coast and in marshlands across Europe and western Asia
• Used medicinally since ancient Egyptian times — found in Tutankhamun's tomb (c. 1323 BCE)
• Ancient Greeks used wild celery in funeral ceremonies and as a medicinal plant — Homer mentions it in the Odyssey
• The Romans developed the first cultivated forms, primarily for medicinal use
• Cultivation for food began in earnest in 16th-century Italy and France
• Modern celery with thick, fleshy stalks was developed in the 18th and 19th centuries
• Celeriac was developed primarily in northern Europe, where it remains more popular than stalk celery
• The genus Apium contains approximately 20 species
Celery form:
• Erect, compact plant 30 to 60 cm tall
• Leaf stalks (petioles): thick, fleshy, ribbed, 20 to 40 cm long, light green to yellow-green (blanched) or dark green
• Leaves: pinnate to bipinnate, dark green, deeply divided into 3 to 5 leaflets with toothed margins
• Characteristic strong, aromatic celery fragrance
Celeriac form:
• Similar foliage to celery but coarser and more strongly flavored
• Develops a large, swollen, roughly spherical hypocotyl (root) 8 to 12 cm in diameter
• Root surface is rough, knobby, brown, with small rootlets
• Interior flesh is creamy white, crisp, with concentrated celery-parsley aroma
Flowers (both forms):
• Small, white to greenish-white, in compound umbels
• Blooms in the second year
Seeds:
• Tiny, brown, ovoid, approximately 1 mm long
• Strongly aromatic — celery seed is used as a spice
Per 100 g raw celery:
• Energy: approximately 16 kcal — one of the lowest-calorie vegetables
• Carbohydrates: 3.0 g (including 1.6 g fiber)
• Protein: 0.7 g
• Vitamin K: 29.3 mcg (29% DV)
• Vitamin A: 449 IU
• Folate: 36 mcg
• Potassium: 260 mg
• Sodium: 80 mg (unusually high for a vegetable)
Per 100 g raw celeriac:
• Energy: approximately 42 kcal
• Carbohydrates: 9.2 g (including 1.8 g fiber)
• Vitamin C: 8 mg
• Vitamin B6: 0.165 mg
• Phosphorus: 71 mg
• Potassium: 300 mg
• Contains apigenin and luteolin — anti-inflammatory flavonoids
• Both forms contain phthalides — compounds that may help lower blood pressure
Celery:
• Start seeds indoors 10 to 12 weeks before last frost — germination is slow (14 to 21 days)
• Requires consistent moisture — drought causes tough, stringy stalks
• Prefers rich, moisture-retentive soil with pH 6.0 to 7.0
• Blanching (excluding light from stalks) produces paler, milder, more tender stalks
• Space 15 to 20 cm apart in rows 60 to 75 cm apart
• Harvest 85 to 120 days after transplanting
• Tolerates light frost
Celeriac:
• Similar culture to celery but somewhat easier to grow
• Start indoors 10 to 12 weeks before last frost
• Transplant after frost danger passes
• Space 15 to 20 cm apart
• Requires consistent moisture for smooth root development
• Remove lower side shoots to encourage root swelling
• Harvest roots in autumn after frost — flavor improves with cold
• Stores well in cool, humid conditions for 3 to 4 months
• Raw: classic snack with peanut butter, cream cheese, or hummus in the sticks
• Celery boats: filled with cheese, tuna salad, or other stuffings
• Essential base flavor in mirepoix, sofrito, and countless other foundation preparations
• Celery soup — creamy, elegant, and underappreciated
• Waldorf salad: celery, apples, walnuts, and mayonnaise
• Stir-fried in Chinese cuisine
• Juiced for celery juice — a modern health trend
• Celery salt (ground celery seed + salt) as a seasoning
• Pickled celery as a cocktail garnish (especially Bloody Mary)
Culinary uses — Celeriac:
• Celeriac rémoulade — the classic French dish: raw celeriac cut into matchsticks with mustard-mayonnaise dressing
• Mashed as a lower-carb alternative to mashed potatoes
• Roasted with other root vegetables
• Added to soups, stews, and purées for depth of flavor
• Grated raw into salads and slaws
• Made into chips (thin slices baked or fried)
재미있는 사실
Celery contains approximately 95% water and provides only about 16 calories per 100 grams — the persistent myth that celery is a "negative calorie food" (requiring more energy to digest than it provides) is not scientifically proven, but it comes remarkably close to being true.
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