Wild Celery

Definition: "Selino" (σέλινο, pronounced SEH-lee-no) is most often translated as "celery" in English-language recipes for Greek foods, but this isn't quite accurate. "Selinon" was the ancient Greek name for parsley, which was a variety with a taste closely resembling today's celery, thus the confusion. The correct translation is "wild celery," or cutting celery," which is similar but with a more pungent and flavorful taste. Celeriac leaves are a good substitute.

Wild celery can be found classified as both an herb and a vegetable. It has slimmer stalks and more leaves than thick-stalked celery, both of which are used in cooking. It delivers more of a statement and creates a more authentic dish. It is available fresh in many large supermarkets and specialty greengrocers, and can be grown in pots at home. It should be used in smaller quantities than thick-stalked celery, and added to cooked dishes later in the cooking. Cooked, it may wilt quickly and look overdone, but it delivers on taste.

In appearance, the leaves look a lot like flat-leaf parsley, but crushing a leaf in your fingers will let you know which is which.

It is predominantly used in soups, casserole dishes, and salads.

Substitutes: Thick stalked celery with leaves can be used (in larger quantities), but the best substitutes are Chinese Celery or celery root. Grate or finely chop celery root when using raw (salads, etc.) and chop to use in cooked dishes.

Also Known As: cutting celery, mountain celery