Celery

Celery is a crisp, pale-green stalk vegetable with leafy tops. Stalks are crunchy and juicy with a clean, herbal aroma and a mildly salty, slightly bitter bite; strings can be fibrous. It brings fresh savor and moisture to salads and slaws and forms the backbone of aromatic bases in soups, braises, and stocks; typically sold as whole bunches or trimmed hearts.\n\nDomesticated from wild celery around the Mediterranean, it spread through Europe and into North America with market gardening. It anchors French mirepoix and the Cajun and Creole holy trinity, and commercial production concentrates in California, Mexico, and other temperate regions.