Celery, known to the scientific world as “Apium Graveolens ” from the Apiaceae – family is related to carrots, fennel, parsley, parsnips, and hemlock. It originated in the Mediterranean and was used in cooking by the Romans and Greeks, as well as medicinally by the Chinese.
You may have heard the myth that celery is a “negative calorie” or “non-nutritious” food, however at 95% water and just 16 calories per 100 grams (or about six grams for the average stalk), celery is an excellent snack! One serving provides 3 carbohydrates and 1.6 grams of fiber, as well as vitamins A, C, and K1, calcium, folate, magnesium, phosphorus, potassium, and minimal sodium.
Today, celery is grown around the world for its edible stalks, leaves, and taproot, which are all consumed as vegetables. Celery seeds are also routinely ground and combined with salt to create “celery salt”, a common addition to many recipes.
Start Growing Celery
In the United States, celery is considered a winter crop in southern regions, it’s grown as a summer crop in northern areas, and it’s treated as a vegetable to be grown in the fall in most other climates.