It seems like celery is underrated. Yes, it's mostly made of water, but this well-known vegetable has been used as an ingredient for thousands of years. In North America, we gravitate toward the stalk and leaves of the celery plant, but in Europe, it's much more popular to cook with the root—called celeriac. The seeds are ground and mixed with salt to create celery salt, which you may recognize from drinking Bloody Marys or cooking with Old Bay. F&W's guide to celery will teach you how to use all parts of the plant to create crunchy salads, flavorful soups, healthy smoothies and more.

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10 Recipes to Celebrate National Fresh Celery Month
Sure, it’s a traditional component of mirepoix and a basic building block of many classic dishes, but how often do we really just eat celery for the sake of celery? Here are 10 food and drink recipes where the fibrous stalk really gets to shine.
Chickpea Salad with Celery, Golden Raisins and Lemon
This lemony chickpea salad is one of the most popular first-course antipasti at Stowell’s Tavolàta. The golden raisins plumped in white wine are sweet and tender.More Bean RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Celery Root
These fantastic recipes for crunchy, nutty celery root include cheesy celery root lasagna, creamy soups, spectacular salads and more.