Vegetable

Pascal

S tier

Pascal celery is the thick-ribbed green market standard—tall, stringy if old, watery crunch with classic savoury perfume that defines mirepoix. Most supermarket bunches are Pascal-type selections bred for size, shelf life, and milder bitterness than old winter trench types. Outer ribs are darker and tougher; hearts are pale and tender for braising. Snack with salt or peanut butter, dice for soup bases, juice for green blends. Peel outer strings if fibrous after long storage. Keep wrapped to limit limpness. The flavour baseline every other celery is compared against in recipe testing.