Healthy Food Database
The use of celery dates back as far as 850 BC, as it is believed to have been mentioned in Homer's Odyssey. Celery actually dates back to "smallage," a wild, bitter, marsh plant. The ancient Greeks and Romans used celery for its medicinal purposes and it was popularly believed to be an aphrodisiac. A member of the parsley family, celery grows from a bulb in long, green, crunchy sticks. It is predominantly water and many people are of the belief that it takes more energy to eat a stick of energy than the calories of energy it contains.
In Season: Summer Autumn
Buy celery whole and look for fresh, springy leaves and crisp stalks. Avoid celery with thin woody stalks. They are often greener in colour but tend to be tough and stringy.
Celery should be kept in the crisper section of the fridge in a plastic bag. It will keep for a few days only, before turning limp.
Tips & Tricks:
To save time when juicing celery, cut celery stalks and wash them thoroughly then store them in a plastic bag ready for immediate use. Always wash celery thoroughly before using.
Select the very small stalks and leaves and use for a salad - they are the sweetest part of the plant. Add to stocks and stews. Steam and serve with olive oil and a little sea salt.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
Cold and Flus
High Blood Pressure
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.