Celery

What is Celery?

Celery (Apium graveolens) is an edible plant from the umbelliferous family, mainly known for its long, fibrous stalks that have a fresh and slightly bitter taste. It is commonly used as an ingredient in salads, soups, and as a seasoning or garnish in various dishes.

Celery Properties

• Low in calories: It is a light option, ideal for diets.
• Rich in fiber: Helps digestion and regulates intestinal transit.
• Source of vitamins and minerals: Contains vitamin K, vitamin C, folic acid, and minerals such as potassium and calcium.
• Antioxidant: Contains compounds like flavonoids, which may have protective effects against chronic diseases.
• Anti-inflammatory and diuretic properties: Used in some cultures to relieve fluid retention and reduce inflammation.

Celery Varieties

There are different types of celery, including:

Stalk celery (or common celery): The most commonly used type, characterized by its long, crunchy stalks and green leaves.
Root celery (also known as celeriac or celery root): Grown for its edible root, which has a texture similar to potato and a milder, earthy flavor.
Leaf celery: Primarily cultivated for its leaves, which are used as an aromatic herb.

Main producing countries

Celery is grown in many parts of the world. Some of the main producing countries include:

• United States: One of the largest producers, especially in California.
• China: A major producer, although mostly for domestic consumption.
• Mexico: Also produces celery for both local and export markets.
• Spain and Italy: Cultivated in some regions, especially in small-scale gardens.

How to consume or prepare it?

Raw: Commonly consumed in salads, as a snack, or in juices.
Cooked: Can be added to soups, stews, and sauces. Also popular in poultry stuffing.
Juice: Celery juice has become popular for its diuretic and detoxifying properties.
In smoothies: Can be added to green smoothies for its high nutrient content.
Sautéed or steamed: Ideal for accompanying other vegetables and as a garnish.