Apium graveolens L. is an important plant species belonging to the Apiaceae family and is characterized by its distinctive aromatic properties. Three major varieties of A. graveolens L. are commonly recognized, namely A. graveolens var. rapaceum (celeriac), A. graveolens var. dulce (stalk celery), and A. graveolens var. secalinum (leaf celery). Celery is a rich source of diverse bioactive and nutritional constituents, including phenolic compounds, flavonoids, terpenoids, essential oils, vitamins, fatty acids, minerals, and other phytochemical and nutritional components. Its complex phytochemical profile, together with its characteristic aroma, enables its versatile utilization in the food system, as a vegetable, spice, flavoring agent, and functional ingredient, thereby enhancing its gastronomic value. In conclusion, owing to its distinctive aromatic attributes and rich chemical composition, celery represents a valuable bioresource for multidisciplinary scientific research, particularly in the fields of food science and gastronomy, as well as related applied disciplines.

In this chapter, the chemical composition of celery and its significance in food science and gastronomy are comprehensively examined in light of current scientific literature. This work aims to serve as an extensive academic reference to support and guide future research endeavors in this field.