Some cannot tolerate celery’s stringiness. Just something about that texture makes them uncomfortable. Other people like it, referring to the strings as “Nature’s floss.” Crunchy and juicy, salty yet sweet, celery is an enigma in the vegetable kingdom. Celery’s root is considered a delicacy, yet the leaves are toxic and bitter. Its “half-pipe” rib shape makes it perfect for dipping into spreads or filling with treats.

Celery seems to go well with everything. People enjoy eating celery with nut or seed pâté as much as they enjoy it with berries, dates, blended with bananas, in salad, or as crudités. Celery boasts one of the lowest “calorie to bite” ratios of all foods, yet it is extremely satiating and nourishing. Celery travels exceptionally well. It stays fresh through an extended range of temperatures, withstands pressure changes admirably, and “lasts” quite nicely, even without refrigeration. Celery is more than just hardy, it’s almost supernatural. If the base of a celery “bunch” is put in water, not only will the celery stay fresh for weeks, it will actually resume growing.

But celery has a lot more than just good looks going for it. Nutritionally, it is a powerhouse, rich in alkaline minerals. It is refreshingly juicy, yet exceptionally low in calories. Among terrestrial plants, celery is considered one of the best sources of sodium. It is high in fiber, rich in phytonutrients, and contains antioxidants and vitamins galore.

Celery is exceptionally rehydrating, being high in both water and electrolytes. Thus, it is a wonderful food for those who are physically active. It supplies 18 different amino acids, including all eight of the essential amino acids, making it an exceptional source of complete protein. Though the outermost ribs of celery can be tough and even woody, the inner ribs are exceptionally soft, tender, and very easily chewed.

Celery is truly a food worthy of much praise. In a world where green foods are touted as some of the most nutritious on the planet, celery scores extremely high marks. Be sure to include this versatile vegetable in many of your soup, salad, and dressing recipes.