Variety traits

Celery taste and aroma

Apium graveolens L.

The taste and aroma of celery are due to the content of phthalides and essential oils, the concentration of which determines the intensity of the plant's spicy profile. Quality assessment is based on organoleptic indicators and depends on the cultivar, degree of maturity, and the use of blanching a…

In the reference 24 varieties crop Celery, where this is mentioned in the description.

The characteristic aroma of celery is formed by specific compounds known as phthalides. The essential oil content in all parts of the plant, reaching up to 6% in the seeds, is a key factor determining the intensity of the crop's scent and spicy flavor.

The taste qualities of celery depend directly on its type. Among stalk celery, blanched varieties possess a more tender texture and lower bitterness, whereas varieties with green or reddish-colored stalks are characterized by a more pronounced astringent taste.

Agronomic blanching, performed through hilling or light exclusion, allows for a reduction in chlorophyll content and adjustment of the flavor profile, thereby mitigating bitterness. However, excessive development of root vegetables or stalks can lead to undesirable coarseness of texture and pronounced bitterness.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Celery mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.