The most common variety of celery is the pale green Pascal. Another variety, golden celery, is protected from light to prevent the development of chlorophyll during the growing period. The term celery hearts describes the tender, innermost ribs of the celery.
Celeriac, or celery root, is similar to common celery in appearance; however, it is the knobby stem of celeriac that is edible, rather than the stalk.