Celery

The common celery of today is a cultivated descendant of wild celery, a vegetable that has been used for thousands of years for medicinal purposes. Most experts believe that wild celery originated from the Mediterranean basin. Greeks considered celery to be a holy plant. In ancient Greece, a wreath of wild celery leaves would be worn by the winners of the Nemean games. Celery was also highly revered in Egypt, where celery leaves were found in the remains of the tomb of Tutankhamun, and in China. It has been used throughout history as a diuretic and aphrodisiac and to help relieve pain, treat urinary problems, aid in digestion, and as a tonic to prevent sickness from colds and flu.

Celery was also found in European countries, where it was initially used as a medicine. It was not until 1623 in France when celery was first recorded to be consumed for culinary purposes. It was after this that celery continued to gain popularity not only for its health properties but as a food item. It was not until the about the 18th century the wild celery was cultivated to contain the characteristics that are present in today’s celery.

Celery is classified under the plant genus Apium graveolens and the family Apiaceae, the same family as carrots and parsley. There are a variety of different types of celery that are grown today, including leaf celery, green or Pascal celery, and celeriac celery. Leaf celery is primarily harvested for its leaves and seeds, while celeriac is primarily grown for its enlarged root and Pascal celery for its thick crunchy stalks. The type commonly grown in North America is Pascal celery. This celery is grown characteristically for its solid stalks, unlike wild celery which has hollow stalks. The colour of Pascal celery can be green or red depending on the variety. While celery is often known for its edible stalks, the leaves and seeds are also edible and contain a number of their own health benefits. The celery purchased in stores is the innermost stock of the celery, referred to as the celery heart.

Some celery are grown in a process known as blanching. In horticulture blanching refers to the process of preventing sunlight from getting to parts of the plant. This is done to reduce the strong flavour that celery can have. A problem with this method is that it reduces the nutritional content and colour of the celery, resulting in some having a more yellow colour instead of green. Due to the nutritional loss, blanched varieties of celery are considered inferior to Pascal and other non-blanched green celery.

The type of celery popular in central Europe, particularly France, Germany, and Switzerland, is celeriac celery, also referred to as root celery, knob celery, or turnip-rooted celery. This type of celery is grown characteristically for its large “root.” Though often referred to as the celery “root,” the part of the plant that is used is not a true root, but the hypocotyl, a part of the stem that sits just below the soil surface. This “root” is peeled, and then eaten cooked or raw. It has a faint celery taste, with a slight nutty or earthy flavour. What sets this apart from the stalk celery is that the inside is white and thick, with a crunchy texture, and it can be added to recipes like other root vegetables. While the hypocotyl is the main desired part the stem, the leaves can also be used, though they tend to have a stronger flavour.

Leaf celery, also called cutting celery, smallage, and Chinese celery, is another popular type of celery that is grown for its aromatic leaves and seeds. It is closely related to wild celery and looks similar to parsley. It is dark and leafy, with thin, hollow stalks.The flavour of leaf celery is much stronger than Pascal or celeriac celery. When growing celery in a garden, leaf celery is a recommended choice as it is easy to grow and does not have special requirements unlike other varieties.

Pascal, celeriac, and leaf celery are the three main types of celery grown for consumption in most places. Wild celery is still used in some places of the world. The many varieties of celery that are grown today were cultivated to contain their characteristics. This is prevalent in two of the main cultivated types of celery: Pascal and celeriac. Wild celery has hollow stalks, but this was bred out to create the thick stocks of the Pascal celery. There are many varieties of Pascal celery, but they all share the same characteristic of the thick stock. Celeriac celery shares the same origin as Pascal, but was cultivated to have an enlarged hypocotyl. Similar to Pascal celery, celeriac comes in many varieties. These varieties are all grown for their “root.” Leaf celery has also been cultivated, or changed, throughout the years to create a type that produces more leaves, but it is still closely related to wild celery and shares its many characteristics.

In terms of nutritional content, celery is an excellent source of vitamin K, with 29.3 mcg per 100 grams, and is a good source of folate, with 36 mcg per 100 grams, and vitamin A with 449 IU. A fair amount of this vitamin A is in the form of beta carotene, Lutein and Zeaxanthin. These three carotenoids are very powerful antioxidants that are used by the body to prevent the formation of free radicals and to reduce the damage they cause to cells. Both Lutein and Zeaxanthin are used by plants to prevent damage against high energy wavelengths of light that the sun produces. This protection continues in our eyes, as high concentration of Lutein and Zeaxanthin are in the macula region of the eye, which are used to protect the eye from damage from the sun’s rays. In addition to their light protection they prevent the formation of cataracts and the development of other eye related problems.

In addition to its important vitamin and mineral content, celery contains many phytonutrients and is particularly plentiful in phenolic phytonutrients. These phytonutrients contains a wide variety of benefits for our health that includes anti-inflammatory properties; protecting the digestive tract lining; and fighting and protecting against cancer. They have been shown to be able to fight carcinogens that can be present in foods depending on how they are cooked.

The component phthalides that is present in celery is able to lower blood pressure. It does this by relaxing the blood vessel walls, allowing better blood flow. Another way that phthalides helps reduce blood pressure is that it acts as a slight diuretic, removing unwanted salt and water from the body. Due to its water content, celery helps replenish lost water, which in turn helps prevent dehydration. Celery is a source of electrolytes. Electrolytes are nutrients and chemicals such as sodium, potassium, calcium, bicarbonate, magnesium, chloride, and hydrogen phosphate, that give off an electrical charge and play many vital functions in the human body, including regulating nerve and muscle function, maintaining fluid balance, regulating heart contractions and proper heart rhythms, and keeping blood pressure levels stable. The electrolytes present in celery can help us maintain our electrolyte balance, and help to replenish what might be lost after exercising. In some sensitive individuals, eating celery right before or after vigorous exercise may cause an allergic reaction.

As with other plants, celery is a good source of fibre. Fibre passes through the body, removing any waste and toxins that are in our system. Celery contains very little carbohydrates, making it an excellent snack or food item for people that need to watch their carbohydrate intake.

The most optimal way to consume celery for maximum nutrition is to eat it either raw or steamed. Cooking or boiling celery destroys between 38-41% of its nutritional value, particularly its phenolic based antioxidants. Steaming exposes the vegetable to less heat, which allows it to retain the majority of its nutritional content, with a retention value between 83-99%. While celery can be added to many recipes for taste, its high water content makes it easy for juicing. Celery juice can be used as a base for soups, a refreshing drink, or an electrolyte booster and replenisher for exercises.

Allergies to celery are relatively rare in North America and in the United Kingdom. It is more prevalent in central Europe in countries such as France, Germany, and Switzerland. An allergy to celery is frequently associated with allergies to birch and mugwort pollen. Places that have lots of birch and mugwort have the the most cases of an allergy to celery. These types of allergic reactions are so frequent that the term birch-mugwort-celery-syndrome was created. If you are uncertain about how you will react to celery, you can incorporate a little bit at a time in your diet and monitor how your body responds.

Celery is a prevalent vegetable with numerous health benefits that are often overlooked. It’s low carbohydrate value, high water content, and beneficial electrolyte, vitamin, and mineral content make it a great way to introduce essential nutrients and health benefits to the diet. With its unique properties and taste celery can easily be incorporated into any type of dietary lifestyle. It can be consumed raw and juiced and can be added to many meals such as soups, sauces, salads, and stir fries. With its many beneficial health properties celery is a vegetable that can be included into any type of diet for optimal health.