phthalides

The distinctive flavor of its leaves and stalks comes from compounds called phthalides, which it shares with lovage and with walnuts.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It consists of greatly enlarged, pleasantly crunchy leaf stalks, or petioles, and has a distinctive but subtle aroma due to unusual compounds called phthalides that it shares with walnuts hence their successful pairing in Waldorf salads, and terpenes that provide light pine and citrus notes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The main aromas are a distinctive celery note from unusual compounds called phthalides, together with citrus and sweet notes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The distinctive flavor of its leaves and stalks comes from compounds called phthalides, which it shares with lovage and with walnuts.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

It consists of greatly enlarged, pleasantly crunchy leaf stalks, or petioles, and has a distinctive but subtle aroma due to unusual compounds called phthalides that it shares with walnuts hence their successful pairing in Waldorf salads, and terpenes that provide light pine and citrus notes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The main aromas are a distinctive celery note from unusual compounds called phthalides, together with citrus and sweet notes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Although the old wives’ tale says that eating celery burns up more calories than the celery itself adds, the real benefit is in celery’s phthalides, a nutrient that lowers lipids and wards off heart disease.

THROW ME A BONE Cooper Gillespie 2003