Both blanched and green it is stewed and used in soups, the seeds also being used as a flavouring ingredient. Even after long immersion in broth, the stalks remain somewhat crisp, and are useful for adding texture to the soup.
In the south of Europe celery is seldom blanched, but is much used in its natural condition.
Chopped, it is one of the three vegetables considered the holy trinity of Louisiana Creole and Cajun cuisine. It is also one of the three vegetables (together with onions and carrots) that constitute the French mirepoix, which is often used as a base for sauces and soups.
Celery seed is used as a spice. When combined with salt, the resulting spice blend is called celery salt. Celery salt is used as an alternate to ordinary salt seasoning in various recipes and cocktails. It is notably used to enhance the flavor of Bloody Mary cocktails, the Chicago-style hot dog, and Old Bay Seasoning.
Chinese celery or Oriental celery (Chinese: ??; pinyin: qin cai), has thinner stalks and a stronger flavor. It is rarely consumed raw, but is often added to soups and stir-fries.
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