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Celery is a native of the Mediterranean and the Middle East. It was used as a flavoring and for medicinal purposes by the Greeks and the Romans. In those days it was rather bitter but the varieties cultivated today have had the bitterness bred out of them.

Celery is related to anise, carrots, parsley and parsnips. It was first officially recorded as vegetable in France in the 17th century. Celery is a basic ingredient to flavor stews and boiled meats. Chopped or julienne cut in stir fries or in salads to add crunchiness; braised, stuffed or stuck into a bloody Mary.

Not only is celery good for you because it's full of fiber and vitamins, but you can eat as much as you want with a clear conscience. Supposedly more calories are burnt eating celery than the few we gain from eating the celery itself.

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