Native to the Mediterranean region, celery is a vegetable widely used in cooking. In fact, its stalks, leaves, root, and seeds are all eaten. Thanks to its great versatility, it plays an important role in many culinary traditions.

Historically, up until the Renaissance, celery was not considered merely a food. On the contrary, it was primarily used as a medicinal plant. At the time, it was believed to have diuretic properties and to stimulate the nervous system. Gradually, its culinary use expanded, until it became a common ingredient in many recipes.

Today, celery is also valued for its low calorie content. As a result, it fits easily into a balanced diet. In addition, its leaves and seeds contain various antioxidants, which are being studied for their potential health benefits.

In the kitchen, its bold flavor makes it versatile. As a result, it pairs well not only with other vegetables but also with broths, soups, and sauces. It adds a fresh, slightly bitter aromatic note that enhances dishes.

Did you know?
Leaf celery was once called «ache,» a term derived from the Latin «apia,» which means «growing in water.» Thus, as early as ancient times in the Mediterranean, this plant was already used for both medicinal and decorative purposes.

Origin and Quality

Leaf celery comes mainly from China and Poland. The leaves range in color from light to dark green, sometimes with a beige tint. Their size may vary depending on the harvest. The presence of thin stalks is natural and does not affect the quality of the product. Finally, they have a fresh, aromatic flavor.

Celery seeds, on the other hand, are native to India. The seeds range in color from light brown to grayish brown. They are oval to slightly hemispherical in shape. They also have a fresh aroma and a slightly bitter taste, which makes them very useful as a seasoning.

States and Packaging

To meet the needs of professionals, our celery is available in three forms: dried leaves, whole seeds, or ground seeds.

Each format is therefore suited to specific recipes and production volumes. For example, the leaves are ideal for broths and seasonings, while the seeds are often used in marinades or spice blends.

Finally, several packaging options are available:

• Lined kraft bag: 25 kg
• Cardboard bags: from 100 g to 5 kg