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Pink celery is a vibrantly-colored Chinese vegetable that resembles rhubarb in color and structure. This variety measures around 61 to 76 centimeters in height and has ribbed stalks that are smooth, shiny, and crunchy, joining at a base around the root of the vegetable. It features a fuchsia hue that can be more vibrant on some stalks than others. As the stalks approach the parsley-like leaves at the top, the color may transition from vivid fuchsia to a pink-white shade. Its flat three-lobed, feathery leaves are a rich green tone and have a smooth and shiny texture, often removed before consumption despite being edible. Pink celery has an aromatic herbal scent with a crunchy robust flavor that’s lightly sweet and contains notes of anise.
Seasons/Availability
Pink celery is available from late summer to fall.
Current Facts
The botanical name for Pink celery is Apium graveolens and it’s from the Apiaceae family, which also includes carrots, coriander, cumin, dill, and fennel. It’s native to China, where it holds both culinary, ornamental, and medicinal value. This variety is also referred to as Rose celery or Nan Ling Pink. Aside from pink, Chinese celery comes in white, pale green, yellow-green, and dark green. All of these colors have a thinner and more bendable shape compared to Western varieties of celery. In Chinese culture, Pink celery symbolizes prosperity and culture and is often used to give dishes a vibrant fuchsia hue. Chinese celery is used in Thai cuisine, where it’s called phak chi lom, and in Vietnam, where it’s called can tau.
Nutritional Value
Pink celery is a source of vitamins K and A, encouraging healthy vision and skin, cell growth, blood clotting, and immune, bone, and cognitive health. This vegetable contains potassium and magnesium to help regulate blood pressure, muscle function, energy production, blood sugar control, inflammation reduction, fluid balance, and kidney and nerve health. Pink celery provides the body with manganese and calcium, supporting wound healing, teeth strength, heart health, and the metabolism of carbohydrates and cholesterol. These nutrients also protect against oxidative stress. Pink celery was valued for its medicinal properties in Ancient China, with Confucius promoting it as early as 500 BCE for its soothing, digestive, and anti-inflammatory effects.
Applications
Pink celery may be eaten fresh, braised, pickled, or boiled. When raw, this variety is not usually consumed on its own due to its tendency to be bitter but is commonly added fresh to green salads, grain bowls, green juices, chicken salads, or used as a garnish for entrées and drinks like tonics and Bloody Marys. Pink celery can be sliced into stir-fries with vegetables, soy sauce, sesame oil, and oyster sauce or stirred into soups and stews. It creates a colorful replacement for green celery in a mirepoix mix with carrots and onions. Pickled Pink celery makes for a unique addition to sandwiches and charcuterie boards. This variety pairs well with beets, persimmons, red onion, blue cheese, pears, oranges, lentils, balsamic vinegar, dijon mustard, garlic, olive oil, scallions, ginger, and mushrooms. Pink celery can be refrigerated in a plastic bag for up to two weeks.
Ethnic/Cultural Info
Pink celery derives from the ancient celery crops of China, which are referred to as qin cai or shui qin. Chinese celery was a popular ingredient in imperial China that was mixed with salt, finely cut meat, wine, and mold ferment to preserve food, a practice that stopped once soy-based ferments were developed. Chinese celery is still used in China to make dim sum and pickled side dishes. It's particularly popular during the Lunar New Year when it's incorporated into celebratory dishes like soups, stir-fries, and braises for good luck. Though Western celery is often employed in Chinese restaurants in America because it’s more readily available, chefs often prefer the thin, three-lobed leaves of Chinese varieties like Pink celery.
Geography/History
Pink celery is native to China and is believed to have stemmed from a wild celery species during ancient times. The pink stalks eventually made their way to Europe through trade routes and were briefly popular in the 19th century before fading from commercial use. Pink celery grows in temperate and tropical climates, requiring full sun exposure and consistent moisture. Within China, this vegetable may be found in marshlands, mountainsides, commercial farms, and private gardens. Pink celery is relatively rare outside of Northern China. It was introduced to the United States from Beijing by the Baker Creek company and can occasionally be found at farmers' markets or purchased as seeds, particularly in California. It is also infrequently found in the markets and gardens of some Eastern Asia and European countries.
Windrose Farms
Paso Robles, CA
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[email protected]
Pink celery is a Chinese vegetable that stands out for its striking fuchsia color and can grow up to 76 centimeters tall. Its ribbed stalks are exceptionally smooth and shiny, meeting at a base near its root. This vegetable features flat, feathery, parsley-like green leaves that are often discarded despite being edible. Pink celery delivers a unique blend of sweetness and anise in its crunchy texture, coupled with a pleasing herbal aroma.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Pink Celery: Pink celery can be sliced into stir-fries with ingredients like soy sauce, sesame oil, and oyster sauce, or stirred into soups and stews. It adds colorful flair as a substitute for green celery in mirepoix mixes with carrots and onions. It pairs well with flavors like balsamic vinegar, ginger, blue cheese, and mushrooms. Stored in a plastic bag, pink celery stays fresh in the refrigerator for up to two weeks.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Pink Celery: The botanical name for Pink celery is Apium graveolens, and it's part of the Apiaceae family along with carrots, dill, and fennel. Native to China, Pink celery—also called Nan Ling Pink—symbolizes prosperity and culture there. It's thinner than Western celery and can range in color from white to dark green. Pink celery often accents dishes with a vibrant fuchsia hue in Chinese, Thai, and Vietnamese cuisine.
Windrose Family Farms
Pink Celery: Pink celery is native to China and developed from a wild celery species. It was introduced to Europe via trade routes and gained brief popularity in the 19th century before losing commercial appeal. It thrives in temperate and tropical climates with full sun and consistent moisture. Relatively rare outside Northern China, it was brought to the United States by the Baker Creek company and can sometimes be found in California farmers' markets or as seeds.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Pink Celery from Windrose Farms. Pink celery originates from ancient Chinese crops known as qin cai or shui qin. It was highly valued in imperial China for preserving food through a mix of salt, meat, wine, and fermentation molds. Today, it remains a key ingredient in Lunar New Year dishes like soups and stir-fries, symbolizing good luck. Its delicate, three-lobed leaves are often preferred by chefs over the more common Western celery.
specialty produce
1929 hancock st sd ca 92110
6192953172 [email protected]
PINK CELERY from "Windrose Farms" avalible at Specialty Produce..Pink celery is a Chinese vegetable with vibrant fuchsia stalks that transition to a pink-white hue near parsley-like green leaves. Its height ranges from 61 to 76 cm, and its stalks are ribbed, smooth, shiny, and crunchy. The leaves, though edible, are often removed before use. This celery variety has a robust flavor, lightly sweet with hints of anise, along with an aromatic herbal scent.
Weiser Family Farms
Pink Celery from Weiser Family Farms..Pink celery from Weiser Family Farms adds versatility to dishes as it can be used fresh, braised, pickled, or boiled. Though often bitter when raw, it complements green salads, grain bowls, and juices, or serves as a garnish for entrées and drinks like Bloody Marys. Pickled Pink celery enhances charcuterie boards. It pairs well with foods like blue cheese, oranges, garlic, and persimmons. Stored in a plastic bag, it stays fresh in the refrigerator for up to two weeks.
Windrose Farm
Paso Robles, CA
+18054595924
Pink celery: Pink celery, botanical name Apium graveolens, is a member of the Apiaceae family, which includes carrots, coriander, and fennel. Native to China, it symbolizes prosperity and culture and adds vibrant hues to dishes. Known as Rose celery or Nan Ling Pink, it comes in various colors like white, pale green, and yellow-green. It holds culinary, ornamental, and medicinal value, praised by Confucius since 500 BCE for its anti-inflammatory and digestive benefits.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Pink Celery from Weiser Farms. Pink celery is a rare vegetable originating from China, believed to derive from wild celery species. It thrives in temperate and tropical climates with full sun and consistent moisture. Though it was introduced to the U.S. by the Baker Creek company, it remains uncommon outside Northern China. Seeds are available in select California markets, and it occasionally appears in Eastern Asia and Europe gardens.
Weiser Family Farm
Pink celery: This ancient crop traces its origins to imperial China, where it was a cherished ingredient known as qin cai or shui qin. It was historically mixed with salt, finely cut meat, wine, and mold ferment to preserve food before soy-based methods took over. Today, Pink celery remains a staple in Lunar New Year dishes like soups, stir-fries, and braises, symbolizing good luck and celebration.
