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Celery

Apium Graveolens L.

Etymology

Belonging to the Apiaceae family, celery (Apium graveolens L.) is a biennial herbaceous species native to the Mediterranean region, which has been known as a medicinal plant since the time of Homer.

Celery

Product types

Green celery and white celery

Processing

Loose

Tied

Packaged according to a minimum weight

Celery heart

Description

Celery (Apium graveolens) is a plant with sturdy, grooved stems and branches, which grows from 30 to 90 cm tall depending on the variety. Its pinnate leaves are intense shade of green with an aromatic smell and flavour due to sedanolide.

Seasonality

Product
Celery
JanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecember
/Abruzzo /
ApuliaApulia/Emilia RomagnaEmilia RomagnaApulia

Curiosities

“If farmers knew the value of celery, they would fill the whole garden with it,” says an ancient proverb.

In fact, this vegetable was once rumoured to offer a thousand properties, but it was particularly appreciated for its intense aroma, which gave it the scientific name of graveolens, meaning “strong smelling”. Celery is a Mediterranean vegetable that has been known since the time of the ancient Egyptians, and is actually mentioned in Homer’s Odyssey. Selinunte, an ancient Greek city on the south-western coast of Sicily, owes its name to the wild celery growing on the surrounding plain, and its coins even bore an image of the vegetable.

Nutritional values

Water

88.3 g

Available carbohydrates

2.4 g

Protein

2.3 g

Starch

0.2 g

Fat

0.2 g

Soluble sugars

2.2 g

Cholesterol

0 g

Total fibre

1.6 g (soluble fibre 0.18 g; insoluble fibre 1.41 g)

Recipes

Calamarata with celery pesto and fried anchovies

Want to jazz up your pasta dishes? Try making this calamarata with celery pesto and fried anchovies. The freshness of the celery pesto cuts through the oiliness of the fried anchovies, while the shelled edamame add a crunchy texture.

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