The celery that we know today was derived from wild celery. While thought to have its origins in the Mediterranean regions of northern Africa and southern Europe, it was also native to areas extending east to the Himalayas. Wild celery differed a bit from its modern day counterpart in that it featured less stalks and more leaves.

Celery has a long and prestigious history of use, first as a medicine and then later as a food. The initial mention of the medicinal properties of celery leaves dates back to the 9th century B.C., when celery made an appearance in the Odyssey, the famous epic by the Greek poet, Homer. The Ancient Greeks used the leaves as laurels to decorate their renowned athletes, while the ancient Romans used it as a seasoning, a tradition that has carried through the centuries.

Celery contains many beneficial minerals and vitamins including vitamin C and several other active compounds that promote general well-being.

Celery is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like celery may help reduce cold symptoms or severity of cold symptoms; over 20 scientific studies have concluded that vitamin C is a cold-fighter.

Vitamin C also prevents the free radical damage that triggers the inflammatory cascade and is therefore also associated with reduced severity of inflammatory conditions.

Celery contains vitamin K, vitamin C, potassium, folate, dietary fiber, molybdenum ,vitamin B6 (pyridoxine), calcium, vitamin B1 (thiamin), magnesium, vitamin A, tryptophan phosphorus, vitamin B2 (riboflavin), iron and more.

The information provided is for educational purposes only and must not be taken or interpreted as a suggestion or as medical advise.

If you have any medical conditions, you should consult your health care professional.