100 Foods: Celery

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Celery? I love celery! I love to put it in almost every dish for that extra bit of crunch and bright green flavor. Not everyone is such a huge fan of celery though.  Sadness.

Celery is the top part of the celery plant. The bottom part, the celery root/celeriac is also edible, but there will be more on that on another day. The celery starts to turn pretty quick once it is chopped up. I keep mine in a Tupperware container full of water with a little lemon juice to keep them from turning too fast. Usually they last this way for about a week and a half in spears. I also freeze the leafy bits for use in soups or smoothies. You can also use the seeds for seasoning… though I’m not sure I have any in my spice cabinet.

Celery contains the compound 3-n-butylphtalide which is known to lower blood pressure and ease pain.

One can also be severely allergic to celery. I’m sorry if you are… let me know before you come over… okay?

Do you like celery?


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