Celery (lat. Apium graveolenus) is a biennial plant. It is used for food only in the first year because it becomes woody the following year. The above-ground parts (handles) have a lot of cellulose, so they have to be cooked for a long time, although they lose their nutritional value when cooked. That is why celery leaves should be added to dishes before the end of cooking. The leafy parts of celery are harvested from June to September. The root is suitable for eating as early as October. If celery is put in traps it can last until next spring. Celery fruits are not used for food, but the essential oil used in the pharmaceutical industry is extracted from them.
Celery has been considered for centuries a remedy for rheumatism, arthritis, various allergies, colds and stomach ailments. It is a good remedy against bloating, to increase appetite in anemic children, to strengthen the nervous system and against weakness and exhaustion. Celery helps treat vision, lowers high blood pressure and lowers fever. Celery is considered a strong aphrodisiac because it stimulates the sex drive. King Henry VIII of England demanded that celery be added to every dish, say old records. Since the 16th century, celery has been grown in gardens and used as a medicinal wild plant and food. Celery is rich in minerals and vitamins. Almost the same amount of minerals have the aboveground part of the plant and the root. Laboratory analyzes show that celery root and leaves contain significant amounts of potassium and sodium (necessary for better and more proper heart function) and calcium and phosphorus (needed for children’s growth and bone strengthening) and magnesium and other oligo and microelements.
100 grams of above-ground celery contains 71.6 mg of vitamin C. Celery root contains 9.9 mg of vitamin C. Celery contains all B vitamins, so it is an excellent plant for strengthening the nervous system. Carotene in celery is used to create vitamin A, which has a positive effect on eyesight, vitamin K (necessary for blood clotting) and vitamin E (vitamin of youth).
The leafy and root parts of celery contain the medicinal ingredient apin and essential oils that give the plant a specific scent. Celery leaves contain more essential oil than the roots of the plant. The main ingredients of the essential oil are limonene and seline. Other ingredients are choline, aparagine, mucous substances (they have medicinal properties) and starch. Celery leaves contain more medicinal properties than the roots of the plant. 100 grams of celery root contains 31.6 calories while a leaf has 24.4 calories. That is why celery is used in the diet for weight loss. Celery is low in calories and creates a feeling of satiety. It maintains the necessary level of vitamins and minerals in the body that are important for the proper functioning of all organs.
Celery as a medicine
1. For rheumatism: for three weeks a day you should drink 50 grams of fresh celery juice every morning. It is good to put chopped and crushed celery leaves on painful places on the body or joints. The taste of celery juice can be improved by adding tomato juice or carrot juice. Renowned French herbalist Francoise Mosege claims that during a rheumatic attack a glass of celery juice works wonders in a quick cure.
2. For cleansing the blood: celery juice is often used in Japan. It is recommended that only celery stored in various ways or as a unique food be taken every third month for five days. They say that then the blood is completely cleansed of all impurities collected over time. The blood picture improves and the organism acquires excellent condition.
3. For fluid excretion: Celery tea helps to excrete fluid from the body more easily, especially in men who suffer from an enlarged prostate. It is necessary to take 50 grams of fresh celery leaf and 25 grams of dried celery leaf. Cover with a liter of water.boil for five minutes. Leave to stand for ten minutes. Drink 2 to 3 cups of tea a day.
4. To expel sand from the kidneys and bladder: pour two full tablespoons of dried celery leaves with a cup of cold water. Heat to boiling. Strain the tea and drink it in small sips. Take two cups of tea a day.
5. To lower blood pressure: clean two to three celery roots with above ground parts and cut them into small pieces. Boil in water for 15 minutes, strain the tea. Drink two cups of tea a day. Tea can be mixed with honey or drunk with carrot, lemon or orange juice.
6. To boost appetite: drink tea from cleaned and chopped celery root half an hour before meals.
7. For better digestion of food: after a meal, drink tea made from beaten celery root and about 20 grains of cumin, a little anise and fennel.
8. To calm the nervous system: let 50 grams of chopped celery root and leaves boil in a liter of water. Cover and let stand for one hour. Drink cold tea.
Important warning: celery teas should not be drunk by pregnant women and people with kidney inflammation. They are recommended to take these vegetables cooked and in small quantities.
Celery against dandruff and facial care: the water in which celery is cooked is a great way to prevent dandruff in the hair. For a month, this water should be used to rinse the hair after shampooing. It can be used for washing and facial care.
Various dishes, salads and soups can be prepared from celery.
Cooked celery salad: Cook 2 to 3 peeled celery roots in soup. Allow to cool and cut into rings, season with finely chopped onion, wine vinegar and oil. Add salt if desired.
Fresh celery salad: Wash, peel and grate 3 medium heads of celery on a large grater. Add a tablespoon of grated horseradish, half a cup of sour cream or yogurt and salt to taste. Mix all ingredients and serve.
Celery and apple salad: Peel two celery and two sour apples. Grate on a coarse grater. Season with 4 tablespoons of sour cream, a tablespoon of lemon juice, a little salt and parsley. If desired, add a little walnut for a better taste.