For those watching their Calorie intake, celery is a great food choice. At only about 6 calories per stalk, celery  is also a great source of fiber, vitamins and potassium.

While the entire celery is edible, most people only eat the stalks. The leaves, roots and seeds are wonderful for seasoning. I like to simmer the leaves in a soup and use the seeds in my salad dressings. Celery seeds can also be used as a natural pain reliever.

Ancient literature suggests that Celery was eaten by Egyptians, Romans and Greeks as far back as the 9th century BC.

75% of the celery grown in the US comes from California and is the 6th most purchased vegetable.

When picking celery select only those with firm, crisp stalks and bright leaves. Do not buy celery with browning leaves or limp stalks. The darker the celery the more nutrients you will recieve from it, however most people prefer the taste of pale green celery and find that the lighter the color the less stringier it is.

You may have noticed as I have that if you keep celery in the back of the fridge it will freeze and then become limp. To avoid this keep celery in the vegetable bin of the refrigerator.

Celery Recipes: