Celery grows in marshland and belongs to the Apiaceae family. First cultivation began in the Mediterranean region where the places were wet and salty. It has a fibrous stalk and cultivated as a vegetable. Leaves or stalks are eaten and cooked depending on cultivator or location. The seeds serve as spice and extracts are medicinal. They are eaten as vegetables around the world. Moreover, its leaves are highly flavored hence frequently used in flavoring stews, soups, and as dry herb. Also, it is a staple in chicken noodle soup. Suitable while dry and seasoned on meats and baked, roasted, or fried fish. Health benefits include lowering blood pressure, treating skin disorders, psoriasis, bronchitis, asthma, fever, and preventing cancer. Here are the best substitutes for celery that give similar results.
Cabbage has leafy red, green, or white and grown as a vegetable. It is closely related to savoy cabbage, Brussels sprouts, cauliflower, and broccoli. Chopped cabbages offer similar crunchy taste like celery. Nutritional amount in 100g is 25 calories, 0.1g total fat, 18mg sodium, 170mg potassium, 1.3g protein, 1% vitamin A, and 60% vitamin C. minerals available are 4% calcium, 2% iron, and 3% magnesium. Cabbage can reduce the risk of getting cancer like colorectal cancer. It is rich in vitamin c that helps to lower toxins causing gout, arthritis, and skin diseases. Also, it is good for weight loss because it has high fiber and low fat. It keeps your skin flawless, healthy, and free from blemish.
Replace celery with cabbage in risotto or soups. Add salt to increase flavor. Choose cabbages that are firm, dense, shiny, and unblemished. This is high in vitamin C. keep the whole cabbage in a plastic bag or wrap it well and put in the fridge too so properly.
2. Chinese celery
This is an Asian type of general celery. However, it has many leaves, stems, and highly flavored, unlike regular celery. Nutritional facts per 100g are 40g calories, 32mg sodium, 104mg potassium, 2% vitamin C, 4% vitamin A, 3% potassium, and 1% fat. Chinese celery acts as inflammatory, lower cholesterol, blood pressure, reduce constipation, maintain health, and release heartburn.
It is substituted instead of celery and used in stir-fries, dim sum, and soups. Try using small amounts if it’s your first time to use since the aromatic is very strong. Leaves that have yellow color are not fresh. Select the ones with white and healthy stalks. To prepare the vegetable, rinse it well and chop ends of stalks and part under leaves. Then cut stalks and leaves into portion.
Cardoon is also referred to as artichoke and it belongs to the sunflower family. It occurs naturally in several cultivated forms like globe artichoke. Nutritional facts in 100g include 17 calories, 0.1g total fat, 170mg sodium, 400mg potassium, and 0.7g protein. Vitamin C is 3%, 10% magnesium, 7% calcium, and 3% iron. Cardoon is rich in minerals that help to control blood pressure and heart rate. Iron helps in the formation of red blood cells. Increases excretion of bile and reduce cholesterol.
Cardoon is one of the best substitutes of celery that is used in cooked dishes. It has the same stalk like celery but a bit bigger with sharper ridges. Cardon has a similar sweet and tender taste like artichokes. Fresh vegetables are always moist, heavy, and have a thick color. Put them in a plastic bag and keep in the fridge to increase longevity. Rinse well and trim the ends.
This is a root vegetable that exists in purple, red, white, black, orange, and yellow. Carrots can be eaten raw if you run out of celery. Nutritional facts in 100g are 41 calories, 88% water, 0.9g proteins, 9.6g carbs, 7.7g sugar, 0.2g fat, and 2.8g fiber. Carrots have minerals, vitamins, and fiber which are a source of antioxidants. They help to improve vision hence lack of vitamin A causes blindness. Colored organic pigments help to avoid the risk of getting cancer like prostate, lung, colon, and blood cancer. The root vegetable controls diabetes, blood pressure, and heart health.
They have a similar crunchy texture like celery. This are the best snacks regardless of their long and small size. Fresh carrots are healthy than the cracked ones. Rinse carrots below running water and leave them to dry. Then remove the outer skin and slice them in sticks.
5. Fennel stalk
Fennel stalk is tender and has an anise flavor. Nutritional values per 100g are 31 calories, 0.2g total fat, 52mg sodium, 414mg potassium, 1.2g protein, and 7g carbohydrate. Also, 2% vitamin A, 20% vitamin C, 4% calcium, 3% iron, and 4% magnesium. Fennel lowers blood pressure, improve heart health, prevent inflammation, and reduces the growth of the tumor, boosts immunity, and helps indigestion. Furthermore, it prevents damage brought by smoke; the sun, and pollution as well as regulate estrogen.
Do not throw the fennel stalks seeing that they have herbal flavor compared to celery stalks. Fennel stalks work well in cooked dishes like mirepoix, soups, and stews. Even though the stalks take much time to cook, they are flavorful. Also, they can be added to the vegetable broth to give anise flavor. Best stalks are straight, green, and have a fragrant aroma. Remove stalks by cutting them where they meet, remove leaves and chop into thin stems.
This is a starchy vegetable root that looks like a potato. It is rich in antioxidants that help diseases like diabetes, cancer, and heart conditions. Eating jicama helps to regulate blood sugar since it has low fat and sugar. Nutritional content per 100g is 38 calories, 2mg calcium, 150mg potassium, 1.80g sugar, 0.72g protein, 4.90g fiber, and 20.20mg vitamin C.
Jicama is the Replacement for celery in salads, crudités, and snacks. It provides crunchy taste like celery. Jicama has a sweet taste like apple juice and texture turnip. Best ones have firm, round tubers, shiny, and do not have blemishes. Wrap in plastic bags and store them in a cool place like the refrigerator.
7. Bok choy
Bok choy has a similar appearance like celery. Nutritional facts in 100g are 13 calories, 0.2g fat, 65mg sodium, 1.5g protein, 252mg potassium, 2.2g carbs, 89% vitamin A, 75% vitamin C, 4% magnesium, and 4% iron. Bok choy helps strengthen bone, production of collagen, lowers blood pressure, helps heart health, slower digestion, and improves immunity and muscle movement.
Use bok choy as a substitute for celery in cooked and raw dishes like salads. Their mushroom taste goes well with stews, casseroles, and stirs fries. Fresh bok choy has bright and green leaves. Hard stems are moist and leaves are not wilted.