What is a celery allergy?
Celery allergy is an immune-mediated reaction triggered by proteins found in celery (Apium graveolens), a vegetable consumed widely in its fresh stalk form, as celery seed, and as celeriac — the root variety of the same plant. While celery allergy is less commonly discussed in the United States than allergies to the major food allergens, it is among the most prevalent food allergies in continental Europe, where it is listed as one of fourteen major allergens requiring mandatory labeling under EU food law. In the US it remains underrecognized, though it is a genuine cause of reactions ranging from mild oral symptoms to anaphylaxis.
Celery allergy is closely intertwined with pollen sensitization, which is what makes it clinically distinct from many other vegetable allergies. The majority of celery-allergic individuals are sensitized through pollen first — most commonly birch pollen or mugwort pollen — and develop celery reactivity through cross-reactivity between pollen proteins and structurally similar proteins in celery. This pattern is so consistent that it forms the basis of a recognized cross-reactivity cluster known as celery-carrot-mugwort-spice syndrome, discussed further below.
The primary allergenic proteins in celery include Api g1, a PR-10 protein closely related to the major birch pollen allergen Bet v1, and Api g2, a lipid transfer protein (LTP). These two proteins have very different clinical profiles. Api g1 is heat-labile, meaning it is destroyed by cooking — individuals sensitized primarily through Api g1 typically react to raw celery but can tolerate cooked celery without issue. Api g2, the LTP, is heat-stable and digestion-resistant, meaning it retains its allergenic properties in cooked, processed, and dried celery products. LTP-mediated celery allergy is associated with a higher risk of systemic reactions and is more likely to cause reactions regardless of how the celery is prepared.
Celeriac — the root of Apium graveolens var. rapaceum — is the same species as celery and shares its allergenic proteins. It is widely used in European cooking and appears in soups, salads, and as a side vegetable. Individuals allergic to celery should treat celeriac with the same caution as celery stalk, and vice versa. Celery seed, used as a spice, is also allergenic and is a common ingredient in spice blends, pickling mixes, and seasoning salts where it may not be immediately apparent.
Symptoms
Celery allergy symptoms vary depending on the allergenic protein responsible and the form of celery consumed. They typically develop within minutes of exposure and can range from mild oral symptoms to severe systemic reactions.
In Api g1-mediated allergy (birch pollen cross-reactivity):
- Itching or tingling in the mouth, lips, or throat
- Mild swelling of the lips or tongue
- Symptoms typically confined to the mouth and throat
- Usually resolves quickly after swallowing or removing the food
- Raw celery most commonly implicated — cooked celery usually tolerated
In Api g2-mediated allergy (LTP):
- Itching or tingling in the mouth, lips, or throat
- Swelling of the lips, tongue, or face (angioedema)
- Hives
- Skin flushing or rash
- Stomach cramps
- Nausea or vomiting
- Wheezing or difficulty breathing
- Dizziness or lightheadedness
- Anaphylaxis in severe cases
- Both raw and cooked celery can trigger reactions
Contact dermatitis from handling raw celery is also reported, particularly on the hands during food preparation.
Celery-carrot-mugwort-spice syndrome
Celery allergy in pollen-sensitized individuals is frequently part of a broader cross-reactivity pattern known as celery-carrot-mugwort-spice syndrome. This cluster describes the co-sensitization to celery, carrot, mugwort pollen, and a range of spices that occurs in individuals sensitized to mugwort — a common environmental weed pollen — and in some cases birch pollen as well.
The spices most commonly implicated in this syndrome include:
- Anise
- Fennel
- Coriander
- Caraway
- Cumin
- Parsley
- Dill
- Paprika and other peppers
- Oregano
- Thyme
Reactions within this cluster tend to be more pronounced during periods of high mugwort or birch pollen counts. Individuals who notice worsening food reactions in late summer — when mugwort peaks — may be experiencing this seasonal amplification effect.
Foods that cross-react with celery
Celery-carrot-mugwort-spice syndrome foods:
- Carrot
- Parsnip
- Fennel
- Celeriac
- Parsley
- Anise and anise-containing products
- Cumin, coriander, and caraway
Birch pollen cross-reactive foods:
Other cross-reactive foods (variable):
Diagnosis
Clinical history
A detailed history is the starting point for celery allergy diagnosis. Your allergist will assess whether symptoms occur with raw celery only or with cooked celery as well, whether celeriac or celery seed have caused reactions, whether there is a background of birch or mugwort pollen sensitization, and whether other foods in the celery-carrot-mugwort-spice cluster have caused reactions. The seasonal pattern of symptoms — worsening in spring with birch pollen season or late summer with mugwort — can be a useful diagnostic indicator.
Skin prick test
A skin prick test can assess sensitization to celery proteins. Both commercial celery extracts and fresh celery may be used in testing. Simultaneous testing for birch pollen, mugwort, carrot, and relevant spices is typically performed to map the full cross-reactivity picture.
Blood test
A blood test measuring specific IgE antibodies to celery — and to the component proteins Api g1 and Api g2 specifically — can confirm sensitization and provide important information about likely reaction severity and the role of cooking in managing the allergy. Elevated IgE to Api g2 indicates LTP-mediated allergy with a higher risk of systemic reactions regardless of food preparation method.
Oral food challenge
Where test results are ambiguous or where an individual wishes to formally determine whether cooked celery can be safely consumed, an oral food challenge may be recommended under direct medical supervision.
Treatment
Avoidance
Avoidance of celery and celery-containing products is the primary management strategy, with the extent of avoidance guided by the underlying allergenic protein and individual clinical history. Individuals with Api g1-mediated allergy may be able to tolerate cooked celery under allergist guidance. Those with LTP-mediated allergy require avoidance of celery in all forms.
Celery is not a named major allergen under US food labeling law, meaning it may not be prominently disclosed on labels. Careful ingredient review is essential, particularly for:
- Soups, stocks, and broths — celery is a base ingredient in most mirepoix and is ubiquitous in commercial soup products
- Spice blends and seasoning salts containing celery seed or celery salt
- Bloody Mary mixes and savory cocktail preparations
- Deli salads including chicken salad, tuna salad, and coleslaw
- Stuffing and holiday side dishes
- Vegetable juices including V8 and similar products
- Pickles and pickling spice mixes containing celery seed
- Celeriac in European-style salads, soups, and prepared foods
Antihistamines
Oral antihistamines can be given after epinephrine administration to help block the histamine-mediated portion of an allergic reaction. They should not be depended on as a standalone treatment for food allergies.
Epinephrine
Individuals with LTP-mediated allergy or a history of systemic reactions should carry an epinephrine auto-injector (such as an EpiPen, Auvi-Q, or neffy intranasal epinephrine) at all times. Epinephrine is the first-line emergency treatment for anaphylaxis and should be used at the first sign of a severe systemic reaction, followed immediately by calling emergency services.
If you are in the NYC area and have experienced reactions to celery or related foods, our allergists can assess your sensitization profile and help you understand which forms of celery and which related foods to avoid. Book an appointment online or call (212) 686-6321.
Frequently asked questions
Is celery allergy common in the US?
Celery allergy is more prevalent in Europe than in the United States, where birch and mugwort pollen sensitization rates are higher and where celery features more prominently in food labeling legislation. In the US it is underrecognized, and reactions to celery are sometimes attributed to other ingredients in mixed dishes. As birch pollen sensitization is well established in the Northeast — including New York — celery allergy is a genuine clinical consideration for individuals with pollen-related food symptoms in this region.
Can I eat cooked celery if I react to raw celery?
Possibly, depending on which protein is responsible for your reaction. If your allergy is driven primarily by Api g1, a heat-labile protein, cooking is likely to reduce or eliminate reactivity. If your allergy involves Api g2, the LTP, cooking will not reliably make celery safe. Component-resolved blood testing can identify which protein is responsible and guide cooking-based tolerance decisions. This should always be confirmed with an allergist rather than self-tested.
Is celeriac the same as celery for allergy purposes?
Yes. Celeriac is the root variety of the same plant species as celery stalk (Apium graveolens) and shares the same allergenic proteins. Individuals allergic to celery should treat celeriac as an equally allergenic food and apply the same avoidance measures.
What is celery-carrot-mugwort-spice syndrome?
It is a cross-reactivity cluster in which individuals sensitized to mugwort pollen — and sometimes birch pollen — develop reactions to celery, carrot, and a range of culinary spices including anise, fennel, coriander, and cumin. The syndrome reflects shared protein structures between mugwort pollen and these plant foods. Reactions may be more pronounced during mugwort season in late summer. If you react to celery and also notice reactions to spices or carrots, discussing this full pattern with an allergist can help map your individual sensitivities.
Does celery seed cause the same reactions as celery stalk?
Yes. Celery seed is derived from the same plant and contains the same allergenic proteins. It can cause reactions in celery-allergic individuals and appears in a wide range of products where it is not always obvious — seasoning salts, spice blends, pickling mixes, and savory snack coatings. Celery seed allergy has been associated with severe reactions in some reported cases.
Is celery allergy related to carrot allergy?
Yes, closely. Celery and carrot are both members of the Apiaceae (carrot or parsley) family and share significant allergenic protein overlap, particularly in the context of birch pollen and mugwort cross-reactivity. Co-allergy to both celery and carrot is common, and individuals diagnosed with one should be assessed for reactivity to the other.