Celery allergy

A celery allergy is a reaction of the immune system to proteins in celery. It covers every part of the plant: the stalks, the leaves, the seeds and the root, which is sold as celeriac (celery root). Reactions range from an itchy mouth to severe reactions, and cooking does not always make celery safe for someone who reacts to it. Only a doctor can diagnose the allergy and tell you what you need to avoid.

Substitutes

• For the flavor base of soups and stews, use more onion and carrot, or leek.
• For crunch in salads, use cucumber, bell pepper or radish.
• For a herbal note, use parsley stems, bay leaf or thyme.

Some people who react to celery also react to related plants such as carrot, fennel, parsley or coriander. Ask your doctor or a dietitian which swaps are safe for you before you rely on any of them.

Common mistakes

• Forgetting celery salt and celery seed. They show up in spice blends, seasoning salts, curry powders, stock cubes and pickling spices.
• Picking the celery out of a finished dish. The proteins stay in the sauce or stock.
• Assuming a US label will warn you. In the US, celery is not a major allergen, so it is not in the "Contains" statement, and celery seed can be covered by the word "spices".
• Trusting a shared pot or board. Celery is chopped constantly in most kitchens, so cross-contamination is easy.

In recipes

Celery is one of the most common background ingredients in cooking. It is part of mirepoix, the Cajun holy trinity and many versions of soffritto. It flavors most homemade and bought stocks and broths. Celeriac is the base of the French salad céleri rémoulade. Celery salt seasons tomato juice drinks and many snack foods.

In the EU and the UK, celery is one of the 14 allergens. Prepacked food must emphasize it in the ingredients list, and restaurants and cafés must be able to tell you whether a dish contains it. Outside Europe, labels may say much less. If you have a celery allergy, read every label each time you buy a product, ask in restaurants, and talk to a doctor or dietitian about a plan for eating out.