Celery

Celery, scientifically known as *Apium graveolens*, is a marshland plant that belongs to the Apiaceae family, which also includes carrots and parsley. It is primarily cultivated for its crisp stalks, which are most commonly used in cooking, although its leaves and seeds are also edible and used for flavoring. Celery stalks are typically pale to bright green and feature long, fibrous bundles running lengthwise.

The scent profile of celery is fresh and clean with distinct earthy undertones. It possesses a slightly peppery and grassy aroma, characteristic of many green vegetables. When fresh, celery releases a cooling and somewhat sharp scent, while its leaves, when bruised or chopped, emit a richer and somewhat bitter fragrance, reminiscent of parsley and fresh cut grass. Notably, celery seed, which can be used as a spice or for oil extraction, has a more concentrated, warm, and spicy aroma, adding a deeper olfactory dimension compared to the fresh stalks and leaves. This makes celery a versatile ingredient in both culinary and aromatic applications, from fresh salads and soups to aromatic blends and essential oils.