Celery which we know today is derived from wild celery that originated in Southern Europe. Celery belongs to the same family as carrots, parsley and fennel. It is a very flavorful and aromatic plant, which is used for food and seasoning as well as for its medicinal benefits.
Celery is a leafy plant which grows to a height of 30 to 40 centimeters (12 to 16 inches). It is composed of leaf-topped stalks with a common base. Celery’s crunchy texture and definite taste make it one of the most popular vegetables.
Raw Celery is an excellent source of vitamin C, calcium, vitamin B1, vitamin B2, magnesium, vitamin A, phosphorus and iron. It is also a very good source of dietary fiber, potassium, folate, molybdenum, manganese and vitamin B6.
Although celery stalks, for the most part, are used in cooking, it is a very versatile vegetable, the leaves, roots and seeds can be used both in cooking and as natural remedies.
Celery may be used as a carminative, stimulant, diuretic, tonic, nervine and aphrodisiac. It can be used in combination with other herbs, promoting restfulness, sleep and lack of hysteria. It may also be used to relive Arthritis, rheumatism, gout, and blood and respiratory disorders.