What Plant is Similar to Celery? 7 Top Alternatives

November 11, 2025 •

3 min read

Over 3,700 species belong to the Apiaceae family, which includes common celery, carrots, and fennel. When a recipe calls for celery and you don't have it, or you're simply looking for variety, it helps to know what plant is similar to celery in taste or texture to achieve the desired culinary result.

Quick Summary

Identify excellent celery alternatives like celeriac, lovage, and fennel. Discover how to substitute these plants for celery based on the desired flavor and texture for your dishes.

Key Points

Celeriac is a cooked alternative: Use celery root (celeriac) in cooked dishes for a nutty, earthy celery flavor and a starchy texture, not as a raw, crunchy snack.
Lovage is a potent herb: This celery-relative is much stronger in flavor, so use it sparingly as a seasoning in soups and stews to avoid overpowering the dish.
Fennel is a versatile sub: Fennel can replicate celery's crunch in raw salads, and its licorice flavor mellows significantly when cooked, making it a great cooked alternative as well.
For texture, try Jicama: Jicama is an excellent substitute for raw, crunchy celery in salads or as a snack due to its crisp texture and mild, slightly sweet flavor.
Beware of toxic lookalikes: Plants in the Apiaceae family, like Poison Hemlock and Water Dropwort, are highly toxic and should never be foraged or ingested.
Chinese celery is different: This variety has thinner stalks and a more pungent flavor, and is typically cooked rather than eaten raw.

Your Guide to Celery-Like Plants

When seeking a plant that is similar to celery, the best choice depends on what quality you are prioritizing. Some alternatives excel in flavor, while others offer a comparable crunch or texture. Below, we explore some of the most popular and effective substitutes.

Celeriac (Celery Root)

Celeriac is the swollen root of a celery variety with an earthy, nutty, celery-like taste that becomes sweeter when cooked. It has a dense, starchy texture suitable for cooked dishes like soups or purees, but not for replacing raw celery's crunch.

Lovage

Lovage is a perennial herb related to celery, known for its intense celery and anise flavor. All parts are edible, but use sparingly in soups and stews due to its potency.

Fennel

Fennel can substitute celery in both raw and cooked applications. The bulb has a licorice-like flavor raw, which sweetens and becomes more celery-like when cooked. Its crisp texture works well in salads or cooked dishes.

Chinese Celery (Leaf Celery)

Thinner and more flavorful than Western celery, Chinese celery has a pungent, peppery taste raw, but sweetens when cooked. Its hollow stems and leaves provide an aromatic crunch in stir-fries and soups.

Bok Choy

The white stalks of bok choy offer a good textural substitute for celery in cooked dishes. The stalks are milder than celery but maintain a crunch, suitable for stir-fries, especially in the "Holy Trinity" of Cajun cooking.

Jicama

Jicama is a root vegetable ideal for replacing celery's crunch in raw dishes. It has a mild, sweet flavor and retains a crisp, juicy texture, making it great for salads or snacking.

Green Bell Pepper

Green bell peppers are a solid cooked substitute, adding both crunch and a milder flavor than celery. Their crispness holds up well in soups and stews, and they are part of the Cajun/Creole "Holy Trinity" where they replace celery.

Comparison Table: Celery Alternatives


Feature	Celeriac	Lovage	Fennel	Bok Choy (Stalks)
Flavor	Nutty, earthy celery taste (mellows when cooked)	Intense, potent celery/anise flavor	Mild licorice taste (raw), sweet celery taste (cooked)	Mild flavor with a watery, celery-like crunch
Best Use	Cooked dishes, purees, mash	Stocks, soups, stews (use sparingly)	Raw salads, cooked in soups and stews	Stir-fries, soups, cooked dishes
Texture	Starchy, dense, similar to a potato	Hollow stems, softer than celery stalks	Crisp, crunchy, similar to raw celery	Crisp, juicy, holds shape when cooked

A Critical Warning: The Dangers of Foraging for Wild Celery Lookalikes

Many toxic plants resemble celery. Never forage for a wild plant that looks like celery as some are extremely poisonous and can be fatal.

Poison Hemlock (Conium maculatum): A highly toxic plant with a smooth, hollow stem featuring purple blotches and fern-like leaves.
Water Dropwort (Oenanthe crocata): Found near water, this plant is also highly poisonous, particularly its roots, which can be mistaken for wild celery.
Important Safety Measure: If uncertain, do not consume. Only experts should identify wild plants. Consult resources like your local agricultural extension or the ClearWater Conservancy website on poison hemlock for more information.

Conclusion

The ideal celery substitute depends on whether you need flavor, texture, or both. Celeriac and lovage work well for cooked celery flavor, while fennel and jicama are great for replicating raw crunch. Bok choy and green bell peppers offer cooked crunch. Always consider the recipe's needs and, most importantly, avoid foraging for wild celery lookalikes due to the risk of severe poisoning.

Frequently Asked Questions

For soups and stews, Celeriac (celery root) is an excellent substitute as it provides a deep, earthy celery flavor that stands up well to cooking. A small amount of lovage leaves or stalks can also be used for an intense celery flavor.

For raw applications where you need a crisp, crunchy texture, sliced fennel bulb or jicama are the best substitutes. Jicama is milder, while fennel offers a light licorice flavor.

No, lovage (Levisticum officinale) is a different plant but belongs to the same family as celery (Apium graveolens). It has a much stronger, more intense celery flavor, so a smaller quantity is needed when substituting.

Celery seeds can be used to impart celery flavor, especially in cooked dishes like stuffing, but they will not provide the texture. Use them sparingly, as their flavor is concentrated.

Chinese celery has thinner, hollow stalks and a more intense, peppery flavor, especially when raw. Western celery has thicker, less flavorful stalks and is often eaten raw, while Chinese celery is almost always cooked.

If you have a celery allergy, it is crucial to avoid all celery varieties and related plants. Some alternatives like fennel and celeriac are in the same Apiaceae family, so they might cause a similar reaction. Discuss safe alternatives with a doctor or allergist.

While celeriac itself is lower in carbs than potatoes, parsnips can also be a good substitute for texture in cooked dishes. If you need a crunchy, raw option, jicama is a low-carb, fiber-rich alternative.