How to Cut, Use and Store Celery

Also read what differentiates celery from its Indian cousin coriander!

Ishita Lote

Native to Mediterranean and north African region, celery is an integral part of American, Japanese, and Australian cuisine. It bears a strong resemblance to the Indian dhaniya (coriander). But this has broader, larger leaves and thicker stalks that fuse together at the bottom and form a bunch. The stalks are crunchy and juicy and taste sweet but the leaves have a bitter aftertaste.

Celery might seem like a boring veggie at first, but there's so much you can do with it! Snack on it paired with hummus, add it to soups, stuff it inside your favourite, or make a delicious pesto for pasta. Apart from being delicious and packed with flavour, celery is one nutritious ingredient. The vegetable helps deal gastric discomfort and has anti-oxidant and anti-inflammatory properties. Scroll through for our guide to all things celery - from buying to eating.


The darker the colour, the more nutrient rich it is. Look for fresh greener leaves that are firm and have upright stalks.


Slice off the bulb and separate and stalks of celery. Depending on the recipe you will need the stalks or leaves or both.


Chef Gautam Mehrishi recommends incorporating celery roots in pastas, curry bases, sauces, soups and stocks. Chop the juicy stalk and add it to salads, soups, curries or simply eat raw. The leaves are mostly used for garnishing.


Separate the stalks from its base and leaves. Chop the celery stalks in half and store them in a bowl of water. Place the bowl in the fridge. Keep changing the water every day.


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