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Celery is a vegetable crop belonging to the umbrella family, which also includes carrots, parsnips, fennel, parsley and cumin. In terms of health effects, it belongs to the group of vegetables and fruits — the one in which the scientific community recommends that we eat at least 400 grams daily.

It is believed that the root crop originated in the Mediterranean, and gained its popularity in the regions of Eastern and Northern Europe. By the way, the root, stems and greens are not taken from one vegetable, in fact there are three varieties of celery:

Leafy. It is also called schnitt celery, the greens of which look like parsley, only its leaves are larger, the stem is thicker and there is a special taste and aroma.
Petiolate. It is easy to recognize due to its fleshy and juicy stems, it is this type of celery that is most often found on sale in stores. Dip celery sticks in hummus and get a healthy snack to watch your favorite TV series or add chopped celery to a tuna salad — a great combination.
The root one. Celery root has a mild taste, goes well with dill, apples, mushrooms, potatoes and lentils. Raw celery has a crispy texture, which makes it an ideal addition to salads. When cooked, it is a little sweeter, and it can make a delicious mashed potatoes or roast.