Celery

Celery has a glorious history, being found in the tombs of Egyptian pharaohs, written about by the ancient Greeks, and believed by the Romans to be an aphrodisiac. Its evolution from the wild form has brought about changes via seed selection to reduce bitterness and increase the amount of sugar. Usually pale green, celery could hardly, even now, be described as sweet. The ribbed, transversely C-shaped stems and joined at the bottom and are topped with fine green leaves. If left alone the plant will produce tiny seeds. The crunchy stalks, leaves, seeds are all edible, although an allergen to some. It can be eaten raw or with a dip, but is most often used to add flavour and richness to other dishes. Whilst not being especially high in any one particular nutrient, celery contains fibre, vitamin A, C and K, folate, potassium and manganese, as well as some B vitamins and other trace elements. Look for celery with bright leaves still attached as an indication of freshness.