Celery

Celery is a plant of the family Apiaceae. It has a long stems and stalk forming a thick striated with green leaves at the end.


The consumption of celery is very old and was so widely used in cooking and in herbal medicine for its diuretic properties above. Today much is consumed in Spain, Italy and France.

There are two varieties of celery: green, easier cultivation, is that we usually find in stores and celery yellow, more appreciated in the markets.

Although found throughout the year celery, your best time is autumn and winter. We choose the units that have the leaves thick, smooth, no marks or bites and have a light green or white.

Uses Celery
Its use in the kitchen is very widespread and that everything is good in the celery plant, leaves, stem and root. Really the whole plant has a strong pungent flavor, but for its cultivation, will sweeten the taste and the aroma so characteristic acquires and makes it a great ingredient in the kitchen.

Celery can be eaten raw, cooked or in juice. It is used for making soups, meat funds, boiled, stews, sauces (eg, the gardener, with leek, carrots and onions), etc.. Consumed raw, celery is a very common and preferred ingredient when preparing salads.

Benefits of Celery
As for the nutritional properties of celery, note that due to its high diuretic, it is also used in the diets.

Besides this diuretic effect is beneficial in helping the body eliminate toxins and regulate blood pressure. It is also good for calming the nerves and anxiety, to remineralize the body and helps improve memory.