From the family Apiaceae (parsley), Celery, scientific classification Apium graveolens, is typically used as a vegetable. Depending on the country, celery’s roots, stalks and/ or seeds may be used in cooking.
Celery has been used for centuries, such as in French mirepoix (pronounced “meer pwah”) which is typically a 2:1:1 ratio of onion, carrot, and celery. Mirepoix is used as a flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. Celery is also used along with bell pepper and onion to form the Cajun “holy trinity” which is a must if you are making anything Cajun like gumbo, jambalaya, or red beans and rice.
Technically a fruit, Celery seeds are the smallest seeds used for seasoning. It takes more than 45,000 celery seeds to yield an ounce. While tiny they do pack a potent punch as it only takes a couple of these seeds to give you a mouthful of celery flavor!