Celery Leaves Actually More Nutritious Than the Stalks

Native to Europe and Asia, celery is usually found on marshy grounds where water is slightly saline. Celery became popular in Italy in the 17^th century and during the following 200 years spread throughout Europe to North America.

The Latin generic name apium is derived from the Celtic apon, water, referring to its favored habitat, while graveolens means heavily scented, alluding to its aroma.

“Trench celery”(so called for the method used for blanching the stems) is very hardy and harvested from the late fall to early spring, while the most recently developed self-blanching and American green types have a shorter growing season and are less hardy, cropping from midsummer until mid-fall. Less succulent, but full of flavor is the smaller stemmed “cutting celery”.

Celery is low in carbohydrates and calories, but high in potassium. Celery leaves are actually the most nutritious part of the plant containing more calcium, iron potassium, beta carotene and vitamin C than the stalks. Cultivated varieties are said to be beneficial in the treatment of rheumatism and as a diuretic.