The most common variety of celery is the pale green Pascal. Another variety, golden celery, is protected from light to prevent the development of chlorophyll during the growing period. The term celery hearts describes the tender, innermost ribs of the celery.
Celeriac, or celery root, is similar to common celery in appearance; however, it is the knobby stem of celeriac that is edible, rather than the stalk.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.