Common varieties of celery: the different types of celery

Today, most of us know the celery stalk ( Apium graveolens L. var. sweet ), but did you know that there are other varieties of celery ( )? Celeriac, for example, is gaining popularity in the United States and is a different type of celery that is grown for its root. If you are looking to expand your celery repertoire, you may be wondering what common varieties of celery are available.

Types of celery

Cultivated for its succulent stalks or petioles, celery dates back to 850 BC and was cultivated not for culinary use, but for medicinal purposes . Today, there are three types of celery: dwarf or yellow celery (leaf celery), green or paschal celery, and turnip celery . In the United States, green stem celery is the usual choice and is used both raw and cooked.
Originally, celeriac tended to produce hollow and bitter stalks. Italians began growing celery in the 17th century and after years of domestication, developed a celery that produced sweeter, stronger and milder tasting stalks. Early growers discovered that celery grown in cool temperatures that blanched reduced the strong and unpleasant flavors of the vegetable.

Types of celery

Below you will find information on each of the varieties of celery.

Celery leaf

Celery leaves ( Apium graveolens var. secalinum ) have a thinner stem than Pascal and are cultivated more for their leaves and aromatic seeds . Among these types of celery are

  • By Cel, an 18th century variety
  • Safir with its spicy and crunchy leaves
  • Flora 55


Celeriac, as mentioned, is grown for its delicious root , which is then peeled and cooked or eaten raw. Celeriac ( Apium graveoliens var. rapaceum ) needs 100-120 days to mature. Varieties of celeriac include :

  • Gloss
  • Prague Giant
  • Mentor
  • President
  • Diamond

Celery Pascal

The most used in the United States is the celery or Pascal stalk, which thrives in long and cool climates . Stems take between 105 and 130 days to mature. Extreme temperatures can greatly affect the growth of this type of celery. It prefers temperatures below 23 C with night temperatures between 10 and 15 C.
Here are some common varieties of celery:

  • Child of gold, with short stems
  • The great Utah, which has long stems
  • Conquistador, an early maturing variety
  • Monterey, which matures even before the Conquistador

There is also wild celery, but it is not the kind of celery we eat . It grows under water, usually in natural ponds, as a form of filtration. As you can see, there are so many different kinds of celery that it is difficult to decide which one to keep. We don’t complicate our lives and we keep them all!

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