There are foods that we hardly give any importance to, ingredients that have been reduced to the category of mere accompaniment to broths when their potential far exceeds all expectations. And everything changes when you discover that this everyday vegetable, such as celery, was one of the favourites of the wealthiest classes in the Victorian era; that it is not only low in calories but its seeds can help you sleep; and that consuming it is one of the best options to take care of your liver (especially if you are taking medication). How could anyone imagine that a sprig of small leaves contained so many properties inside? In the following paragraphs, we reveal the history, benefits, and culinary uses of celery, a vegetable that will never again go unnoticed before your eyes.
What is celery?
Celery ( Apium graveolens ) is a vegetable that belongs to the Umbelliferae family, also known as Apiaceae. Fennel, parsley, carrots, parsnips, and hemlock, which we hope you don’t find in the market with the rest, are all part of the same family.
This vegetable has a thick, hollow, striated, and very crunchy stem. Its flowers are small and yellow, the seeds are triangular and the leaves are odd-pinnate and have a serrated edge. The taste of celery is a combination of sour and fresh, a version that has little to do with the almost inedible bitter vegetable of its origins. Today, both leaves, stem and seeds are used for culinary and medicinal purposes.
When growing celery, it is essential to take into account the humidity and heat conditions: it grows optimally between 15°C and 20°C in soils rich in humus; not that hummus, but the hummus that indicates that there is a good amount of organic matter. The seeds are traditionally sown in July, transplanted at the end of summer, and harvested between December and January. The periods may vary between different regions.
It is important not to confuse common celery with celeriac or radish celery ( Apium graveolen var rapaceum ) which has a thick, oval body, or lovage or lovage ( Levisticum officinale ) which is mainly used as a condiment.
Origin and history of celery
What was celery like a few centuries ago, or even a millennium ago? The truth is that the day we can delve into all the vicissitudes of the origins of foods as old as celery, we will be in for a celebration. It is known for certain that its tendency to grow in humid and warm places made its appearance and expansion in the Mediterranean favorable. Based on the same climatic considerations, there are authors who defend that celery must have appeared at the same time in Western Asia, a theory that has more detractors.
The wild variety was characterised by being bitter and small, and for this reason, in Ancient Egypt and Ancient Greece, it was only used as a home remedy for hangovers rather than as an enrichment (as it was intended to do) in gastronomy. This conception did not change until the 16th century when different writings in China, France, and England confirmed the cultivation and use of celery as a vegetable.
In England, at the dawn of the Industrial Revolution, celery was boiled and mixed with water, flour, butter, and a touch of cream to make a celery sauce. A combination of flavours that was repeated in other presentations such as bread spread with butter and chopped celery, oil, and vinegar. Its use in soups along with other vegetables was already emerging. A use so deep-rooted that today, an English Michelin-starred chef like Tommy Banks dedicates a recipe to celery soup, and it is recreated with enthusiasm. The English are one of the European nations that put the most effort into achieving the current version of thick-stalked U-shaped celery, achieving yellow, green, and even pink tones along the way. The paler colour that characterises the celery in greengrocers was the result of a technique in which the stalks were covered and protected from the sun just after sprouting. What can we say about the importance of this vegetable in the country that saw the birth of the ” celery vase “, a Victorian glass vessel used by the wealthiest classes in the 19th century exclusively to serve celery?
This would be one of the last chapters in which celery assumed such high standards. With the help of industrialization, it became a vegetable accessible to all diners, a classic in broths, and today, one of the most exported vegetables from Spain, the United States, and Mexico. In Europe, the biggest consumers are England, Germany —which enjoys selleriesalat, a celery salad with vinegar reminiscent of recipes from the 17th century— and the Netherlands, who seem to be inspired by celery salad to add apple, cheese, and herbs.
Varieties of celery
In Spain, common celery ( Apium graveolens ) is the main food, although there are two equally famous varieties: Chinese leaf celery ( Apium graveolens var secalinum ) and turnip celery ( Apium graveolens var rapaceum ). We review some of the main varieties of celery.
Common celery (Apium graveolens)
Common celery has a whitish-green color, and multiple small leaves arranged like a bush at the crown. It is used in the preparation of broths, and its stem is known for being very crunchy, hollow, and bitter. It is also used as a crudité.
Celeriac (Apium graveolens var rapaceum)
This type of celery is highly valued for its large, white, sweet-smelling bulb. Unlike other types of celery, the bulb is the most useful part of celery, not the stem or leaves. One of the most famous recipes is celery soup with apple.
Spanish Celery (Apium graveolens var Dulce)
This variety of Spanish origin is also grown in France and the United States. It has a fleshier, sweeter, and juicier stem. For this reason, it is the preferred type for making juices and smoothies. Along with other celery, it is considered a great source of hydration and antioxidants.
Chinese leaf celery (Apium graveolens var secalinum)
This celery is also called “kinchay” and, unlike common celery, its leaves are more aromatic and are often used as a condiment and garnish in Asian cuisine. It is part of the famous dish “chopsuey”, a type of stew of Chinese-American origin.
Italian leaf celery (Apium graveolens var secalinum “Par-cel”)
It is the celery most similar to parsley. Famous Italian dishes such as “ sedano brasato al limone ” (grilled celery with lemon) are prepared with it, and its leaves are used to make pestos and celery salt for a contrasting touch in cocktails.
Nutritional value of celery
Celery is the crudité par excellence of weight loss diets due to its diuretic power and its almost non-existent caloric intake. It has modest amounts of calcium, magnesium, and phosphorus and is very rich in carotenes, providing approximately 75% of the daily recommendation. Among the vitamins present, vitamin A stands out, ideal for caring for bones and skin.
- Energy (kcal) : 12.2
- Carbohydrates (g) : 1.3
- Sugars (g) : 1.3
- Fats (g) : 0
- Proteins (g) : 1.3
- Fiber (g) : 1.80
- Calcium (mg) : 55
- Magnesium (mg) : 15
- Phosphorus (mg) : 32
- Vitamin A (mcg) : 95
- Folic Acid (mcg) : 12
- Carotenes (mcg) : 570
Because of the similarity in their uses, many people wonder what differentiates celery from leek. Is one healthier than the other? Both vegetables are low in calories: although leeks have three times as many calories, celery has so few that we are talking about less than 50 kcal per 100 g. As for minerals, there are no major differences either, although if what we are looking for is an extra in folic acid and we want to continue enjoying the antioxidant effect of carotenes, then our vegetable for the following juice is leek.
Properties and benefits of celery
In Spain, celery is commonly used cooked in stews and soups. Culinary uses that allow us to enjoy its low-calorie, aromatic, and antioxidant properties. However, if we also use its leaves or infuse its seeds, we will discover that celery can also help us reduce stress, help us sleep, and fight infections. All the properties and benefits are below.
Diuretic properties
Celery is a water-rich, diuretic vegetable that can be used as a urinary antiseptic and as a remedy for colic. Diuresis helps get rid of fluid retention, and the part of the plant with the greatest potential to achieve this is the seeds.
Ideal for fighting infections
Celery is antibacterial. Its essential oil has a great antifungal and antibacterial capacity and can help fight infections from Staphylococcus aureus, S. coccus albus or Shigella dysenteriae, and Salmonella typhi, just to name some of the most common digestive pathologies and food poisoning causes.
Recommended to relieve menstrual pain
It is anti-inflammatory and emmenagogue, that is, it promotes blood circulation in the uterus, which is why it is one of the most recommended foods to relieve premenstrual pain. Its antispasmodic action is added to its effect. Mixed with ginger in juice we can get the maximum anti-inflammatory potential.
Effective to take care of your liver
Studies with animal models have shown that celery has a protective and regenerative role in the liver, especially when taking certain medications such as paracetamol or those containing thioacetamide. Similarly, and continuing with animal models, the relationship between celery and the inhibition of liver carcinoma growth was also observed. It also reduces kidney stones and prevents the development of fatty liver.
Rejuvenates tissues with its antioxidant power
The leaves are the part of celery that contains the highest amount of phenols. These compounds provide aroma and are antioxidants, helping to reduce free radicals and keep cells and tissues younger. Apigenin, apienin, and vitamin A also contribute to the antioxidant effect.
Relieves colitis, and digestive acidity and reduces gas
Celery protects the gastric mucosa and prevents gastric ulcers. It can also be used to treat stomach discomfort and has a carminative, antiflatulent, and purgative effect. Specifically, the seeds have proven to be a good remedy for nausea.
The potential of celery seeds
Celery seeds can be prepared as an infusion to take advantage of their diuretic effect, and symptomatic relief of kidney problems, rheumatism and arthritis. They also have a relaxing effect, reduce anxiety, and improve sleep. The high content of essence in the seeds is responsible for the antispasmodic effect that relieves menstrual pain.
Contraindications of celery
Celery has the dubious honour of appearing on the official European list of common allergens (Regulation 1169/2011, Annex II). This means that any food containing celery or traces of it must be specifically mentioned on the label. The allergy can range from mild symptoms, such as irritation of the lips, tongue or palate, to anaphylactic shock.
Furthermore, due to its emmenagogue properties, celery is contraindicated during pregnancy and a doctor should be consulted before continuing to consume it. It is also not recommended in cases of kidney failure or pathology since according to the Food and Drug Administration (FDA) it is considered a food high in sodium, which could lead to overexertion of the kidneys.
Recipes with celery and uses in cooking
How do you eat celery? You can enjoy it raw, cooked, or in juice. It is one of the essential ingredients to add aroma to stews, broths, and soups. You can also prepare creams as delicious as apple, pear, and celery vichyssoise. In Germany, it is very common to include raw celery in salads and a fantastic recipe to try it is the Waldorf salad, with toasted walnuts, apple, and celery. Lovers of appetizers will surely love preparing some celery crudités to accompany with yogurt sauce or hummus, and perhaps a delicious Bloody Mary.
Its leaves can be used to prepare dishes such as pesto, and its stem has so many possibilities that we have compiled a collection of recipes with celery in which it adds flavour and juiciness. All this, without having yet opened the door to natural juices, which combined with other foods such as apple and ginger, remineralising, and diuretic ingredients, are one of the best options to start the day.