Celery
céleri branche · celery · sedano
Celery: what every chef needs to know
Celery is one of the fundamental aromatic vegetables in commercial kitchens and a go-to in the classic mirepoix (together with onion and carrot) that forms the base of countless sauces, stocks and bouillons. The stalks are crunchy, watery and have a penetrating, mildly bitter aromatic flavour that becomes pleasanter and sweeter when heated. The pale, light green colour results from shielding from light during cultivation (etiolation). Each stalk has a long fibrous structure on the outside which should be removed for longer raw pieces (pulling off the threads): for cut pieces under 3cm this is not necessary. The leaves at the top are intensely flavoured and used for bouquet garni and garnishing. Celery is one of the 14 mandatory EU allergens, making it necessary to include in menu descriptions and allergen information. Celery allergy can cause severe anaphylactic reactions.
Celery: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Celery: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
American salad or celery, apple, walnuts and mayonnaise, created at the Waldorf Astoria Hotel in New York (1896). Celery is the structural and flavour-defining ingredient of this world-famous dish.
French starter of grated celeriac (celeriac) of bleekselderij with rémouladesaus. a bistroklassieker that in vrijwel each traditional French restaurant on the kaart stands as hors d'oeuvre.
Braised celery in stock with butter and thyme until soft and glazed. An Escoffier preparation as a garnish for poultry and game dishes. Celery becomes more concentrated in flavour through braising.
Thickened celery soup with potato, stock and cream. A classic British-Dutch bistro soup in which celery delivers the primary flavour.
Classic cocktail of tomato juice, vodka, Worcestershire sauce, Tabasco and lemon, served with a stalk or celery as garnish. The celery is a culinary symbol of the cocktail.
Braised celery in vegetable stock with a bouquet garni and butter glaze. A classic French haute cuisine garnish that places celery in the spotlight as the main vegetable.
Celery: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
2 parts onion, 1 part carrot, 1 part celery. Sweat until transparent, do not brown for white stocks.
Thin diagonal slices (5mm). Remove strings from longer pieces. Mayonnaise + apple + walnut.
Braise in chicken stock with butter on low until completely tender. Classic French garnish with poultry.
With potato for binding. Cream or creme fraiche for richness. Blend until smooth.
Celery: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Celery: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch growing: August to December. Import (Spain, Israel) available year-round. Best quality: autumn to early winter.
Celery: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Celery: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Celery has herbaceous, lightly bitter tones from phthalides and other aromatic compounds. Herbal-fresh wines with good acidity are the designated match. Sancerre with its flinty minerality and green herbaceousness is THE classic pairing for celery-forward preparations.
- Sancerre Blanc
- Pouilly-Fumé
- Menetou-Salon Blanc
- Touraine Sauvignon (betaalbaar)
The white pepper and herbal structure of Grüner Veltliner complements the herbaceous notes or celery. Excellent with Waldorf salad and braised celery dishes from the classical French kitchen.
- Grüner Veltliner Federspiel (Wachau)
- Grüner Veltliner Kamptal DAC
- Grüner Veltliner Niederösterreich (betaalbaar)
The dry, light, and lightly bitter style of Muscadet sur lie connects with the slight bitterness of raw celery. A neutral pairing that does not overpower the ingredients: ideal with celery sticks as an amuse-bouche or in salad.
- Muscadet Sèvre et Maine sur Lie
- Gros Plant du Pays Nantais
- Muscadet Côtes de Grandlieu sur Lie
Chablis has a pronounced chalky minerality and green apple acidity that connects with the cool, fresh flavour or celery. Excellent with celery soup (céleri rémoulade) and cold celery preparations.
- Chablis AOC (village)
- Chablis Premier Cru Montée de Tonnerre
- Mâcon-Villages (betaalbaar alternatief)
The fresh, lightly bitter, and saline character of Vermentino connects with the bitter green notes or celery. Excellent with Mediterranean dishes in which celery acts as an aromatic: bouillabaisse, stews, and Italian soffritto preparations.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG
- Vermentino Bolgheri
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Celery
How do I remove the strings from celery?
For pieces longer than 3–4cm: bend the stalk slightly backwards to pull the fibrous threads free. Pull them from top to bottom along the stalk. For small pieces (mirepoix, brunoise) string removal is not necessary: the fibres become tender during cooking.
Celery is listed as an allergen. Does this apply to all preparations?
Yes. Both raw, cooked, dried and processed in sauces and stocks counts celery as an allergen. Mirepoix as the base of stocks means that virtually all classic sauces (jus, velouté, bordelaise) contain celery. This must be declared as a hidden ingredient. Celeriac also counts as the same allergen.
What is the difference between celery and celeriac?
Celery (Apium graveolens var. dulce) has stalks and leaves. Celeriac (var. rapaceum) has a large thick root bulb. Both are the same allergen. Celeriac has a more intense flavour, used raw-grated (rémoulade) or in soups. Celery is fresher and crunchier, more suitable for raw salads.
At what temperature should you store Celery?
Store Celery at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Celery professionally?
The primary professional technique for Celery is Mirepoix (aromatic basis) at laag-middel heat for 10-15 min zweten. Always verify core temperature with a calibrated probe thermometer.
Does Celery contain allergens?
Celery contains: Celery. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
