Celery | Healthiest Foods

Share Top Five November 17, 2018

Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are consumed and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine,More info:wiki

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#10 Vegetables – Celery Seeds,More info:everwilde

In America, we think of Celery as the long green stalks that are used for snacks or vegetable platters, but there is another part of the plant that can also be eaten. In Europe it is the large bulb that grows at the base of the stems that is harvested, and stored for later use in soups and various dishes. If you have not tried eating the bulb part of the celery vegetable, you might want to grow these celery seeds for sale, and grow your next culinary adventure! Everwilde Farms is your place to buy celery seeds for planting.

#9 Celery: Why?,More info:npr

Celery, the mild-mannered straight man of the vegetable world, packs a puny six calories per stalk and — in my opinion — about as much flavor as a desk lamp. Yet despite its limitations, the fibrous plant has featured in Mediterranean and East Asian civilizations for thousands of years.

The paradox puzzled me enough that I called a bunch of specialists at the intersection of botany and anthropology to pick their brains. They shared their best guesses about how celery sneaked into our diets.

“Celery is odd, right?” says botanist Charles Davis of Harvard University. “Another thing that’s always baffled me about umbellifers [the family to which celery belongs] is that most species are wickedly poisonous.” Socrates famously died by consuming water hemlock, a member of that family.

Wild celery is native to the Mediterranean area, according to Davis, though archaeological remains from Switzerland have suggested that humans were transporting celery seeds as early as 4,000 B.C. Another variety of celery called “smallage” was present in China as early as the 5th century. Strong aroma may have boosted the appeal of the varieties in the Mediterranean and Asia.