There are two types of celery: blanched/yellow and Pascal/green. Blanching is a technique developed to reduce celery’s characteristic taste, which was originally believed to be too strong. Unfortunately, blanching reduces the sirtuin-activating properties. Green celery is, therefore recommended for use in green juices and meals.
- Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp. When selecting celery, remember this rule of thumb: The darker the color, the stronger the flavor. Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours. Steamed celery not only retains its flavor but also most of its nutrients–up to 99 percent of them, in fact! Store it in the refrigerator and use it for 5-7 days. Make sure you do not freeze it.
Celery lowers cholesterol levels and arthritis pain, helps in weight loss, detoxifies the body, reduces high blood pressure, and promotes overall health in a vast number of ways. It is rich in vitamin C and hence extremely beneficial.
Celery is a plant of the Apiaceae family and is a plant, consumed as a vegetable, that can be found throughout the world, and as an integral part of certain cultures’ cuisine. Its origins most likely trace back to the Mediterranean and North African areas, since what is believed to be a rudimentary variety of species of celery was found in King Tut’s tomb, and a plant closely resembling celery is referenced multiple times in Mediterranean myth and history. The plant is now cultivated globally and is a part of every cuisine throughout the world.
For culinary use, it is most commonly found in soups and salads, or as a garnish to certain dishes. Also, it is commonly eaten as a snack, since it is quite filling, but not fattening.