It was the Italians that first introduced celery to our gardens during the Renaissance. Initially known for its medicinal properties, it was used as a diuretic and to stimulate the nervous system, though it was also commonly believed to be an aphrodisiac.
There are currently 2 known forms of celery, namely stalk celery and celeriac, which can be eaten raw or cooked, grated in a salad, in soups, as crisps or even puréed. The leaves removed from stalk celery are often used to flavour dishes, and celery also goes very well with cheese and nuts.
Young tomato plants are fragile and it is difficult to get rid of the parasites that attack them, but celery offers a natural way of dealing with them – simply plant your celery among young tomato plants and its strong smell will naturally repel parasites.
Celery is rich in the fibres and mineral salts that are vital to the correct functioning of the body, including phosphorus, iron, zinc and vitamin C. It is also rich in antioxidants, has diuretic properties and is recommended for dealing with hypertension and menstrual pain, lowering cholesterol and cleansing the liver.
At just 18Kcal per 100g, celery is a negative-calorie vegetable, so indulge yourself and enjoy celeriac or stalk celery in soups, puréed or in crisp, fresh salads to your heart’s content. Its distinct flavour is guaranteed to bring any weight-loss meal to life.