Celery belongs to the Umbelliferae family, as do carrots, parsley and fennel. Generally, only the stalk is used, but also the leaves, roots and seeds can be eaten or used to season food.
Today’s celery derives from the original wild type of the Mediterranean area, whose seeds were used as a medicine, especially as a diuretic. Celery contains vitamin C and fiber, and is a good source of folic acid, some B-group vitamins (B6, B2, B1) and is rich in sodium and potassium (especially the leaves). Thanks to these two minerals, celery-based juices and extracts are excellent post workout recovery electrolyte drinks for sportspeople. Moreover, celery contains coumarin and phytochemical compounds, which improve are cardiovascular system, lower blood pressure and may be useful against migraines.
Celery is a great ingredient for a number of dishes: soups, stews, sautéed vegetables, also raw in salads or in juices. A quick dish: braise sliced celery, radicchio and onions and serve with nuts and fresh cheese.
The Biologist Nutrizionist Dr. Giancarla Monticelli