Chinese Celery (Apium graveolens) is an edible vegetable consisting of the young stems, leaf stalks, and leaves of the celery plant, belonging to the Apiaceae family. Chinese celery has hollow stems, green leaves, and a distinctive aromatic flavor. It is commonly used in stir-fries, soups, hotpot dishes, and as an aromatic vegetable in Vietnamese cuisine.
Characteristic Features
The stems grow upright, have longitudinal grooves, and are hollow inside, ranging from light green to dark green.
The leaves are green and divided into lobes, growing in clusters on elongated stalks.
The young stems and leaves are crisp, juicy, and contain natural aromatic oils responsible for their characteristic fragrance.
Fresh celery should be cleaned and trimmed to remove mature portions, wilted leaves, and roots before use.
Good-quality celery should be fresh, with firm stems and green leaves, free from bruising, waterlogging, insect damage, or abnormal odor.
Flavor & Texture
Chinese celery has a distinctive aromatic flavor with a fresh, slightly peppery taste. The stems are crisp and juicy, while the leaves are more tender and aromatic.
Uses and Applications
Stir-fried with beef, pork, seafood, or other vegetables.
Used in soups and broth-based dishes.
Used in hotpot dishes.
Used as an aromatic vegetable or flavoring ingredient.
Used in vegetarian and plant-based preparations.
May be cut into sections, finely chopped, or used with both stems and leaves according to preparation requirements.
Nutritionally, Chinese celery provides dietary fiber, vitamin K, vitamin C, folate, vitamin A, potassium, and various minerals.
