So you’ve got that stalk of green in front of you and you’ve heard that it’s got all these good things going for it — and, ultimately, for you. But what are those good things? What exactly is so great about celery? The Koz Week gives you a little list: From being chockfull of vitamins and valuable amino acids, to being an accelerator for your metabolism, celery is a good veggie to add to your menu, whether it’s as a snack or an ingredient in your favorite recipe.
Some of the most fun I get from writing articles and blogs like this is from helping you learn food facts that offer you healthy and tasty ways to enjoy what you eat. Truly, what you eat can be an adventure if you approach it that way, and celery is a vegetable that’s worth its weight in fiber, nutrition and flavor.
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It’s true: Celery is a rich source of flavonoids, antioxidants, vitamins, minerals and, yes, that all-important fiber I just mentioned. But did you know that celery leaves and seeds also have great health benefits? The leaves alone contain the most vitamin C, calcium and potassium in the plant. But the seeds contain a number of little-heard of volatile oils that can relax blood vessels and reduce cholesterol and blood pressure levels.
The seeds are found in the flowers of the plant, which normally develop the second year after cultivation. Celery seeds are usually small and dark brown, and taste and smell like celery stalks. This means that they can be used to boost the flavor of a dish and lend it an aromatic twist.
Additionally, the anti-inflammatory properties in celery seeds can help reduce muscle spasms and cramps, which is especially useful for athletes and women who suffer from menstrual pains. Plus, they contain both diuretic and antiseptic properties that can help relieve or prevent urinary tract infections.
If you needed one more reason to gobble down that stick of celery on your plate, studies have also shown that the apigenin in celery has the ability to inhibit breast and pancreatic cancer. It’s even been suggested that celery and its cousin, parsley, might one day be used as a treatment for breast cancer, in the form of injections as an alternative to toxic chemotherapy.