Below is a list of all known varieties for Celery. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Apium Graveolens (Wild Celery) | The scientific name for the wild progenitor of modern celery; known for its stronger, more bitter flavor. |
| Celeriac (Celery Root) | A knobby root vegetable with a flavor similar to celery, but a starchy texture, often used in purees and soups. |
| Celery Powder | Dried and ground celery stalks/leaves; used as a natural curing agent (high in nitrates) or seasoning. |
| Celery Root (Celeriac) | The knobby, bulbous root of the celery plant, known for its concentrated celery flavor and starchy texture; used in purees and remoulades. |
| Celery Root Chips | Thinly sliced and fried celeriac (celery root) for a crisp, savory snack. |
| Celery Seed | The tiny, dried seed of the celery plant; used as a pungent spice or seasoning in brines and rubs. |
| Celery Stalks (Fibrous) | The outer, more fibrous ribs of the celery bunch; best used for cooking, stocks, and soups. |