Like onions, celery is usually considered as a condiment for flavouring main courses. In fact, together with oil and carrots, it is used to make sautéed vegetables. It can be eaten raw, generally as an ingredient in salads or dipped in olive oil. The ground leaves can be used to make pesto.
Celery is a herbaceous plant belonging to the Apiaceae family, which is native to the Mediterranean area. The most widely used varieties in cooking are the Apium graveolens, whose leaf petioles are used, and celeriac, whose root is consumed.
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