Native to the Mediterranean, celery has long been lauded for its medicinal and culinary benefits. The ancient Greeks and Romans considered the plant an aphrodisiac and used its leaves to garland the winners of athletic games. The first recorded mentions of celery were by Homer in his Iliad when the horses of Myrmidons grazed on wild celery that grew around Troy, and in the Odyssey where Calypso’s cave was surrounded by violets and wild celery.
Today, we have forgotten that celery was once eaten in hopes of enhancing the bedroom experience. What we do know is that its seeds are high in calcium, manganese, iron, magnesium and zinc. The roots, ribs and leaves are rich in potassium and sodium that may also benefit both the digestive and cardiovascular systems. Coumarin compounds found in celery tone the vascular system, lower blood pressure and could possibly mitigate migraines.
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Of course, we can’t talk about celery without exploring the Global Celery Juice Movement. Founded by Anthony William, self-title the “Medical Medium,” this “healing practice” shies away from calling itself a diet and focuses on the benefits of adding celery juice to your current eating habits: anti-inflammatory, mineral salts, break down and flushing of viruses, balancing PH, emotional support, and “a savior” for a wide range of chronic illnesses (www.celeryjuice.com). The practice is purely drinking 16 ounces of straight celery juice on an empty stomach every morning. It is important to not combine the fresh juice (made with a juicer or blender) with any other foods. While William is a #1 New York Times best-selling author and effusive testimonies abound on his website, be cautious in putting all your faith in a miracle cure all. It’s wise to consult a medical expert, such as a naturopathic physician, before such changes to your diet.
The strong aroma of celery, its watery yet sinewy flesh, and the pungent flavors of its ribs, leaves, root and seeds add texture and zest to a variety of dishes. In the modern West, we often enjoy it with ranch dip, chopped in tuna salad, or spread with nut butter and raisins, a favorite childhood snack of mine. However, when it comes to cooking, we often just throw a little in as a flavor enhancer and then end up with 2/3 of a head slowly wilting in the crisper. Try sprinkling celery seed or celery salt on salads, popcorn or corn on the cob. Roughly chop leaves and stems and braise them with butter, salt, pepper and chili flakes for a simple side dish. Or peel a celery root (celeriac), cut into thick slices, marinate and bake at 400ºF for a delicious vegan “filet”(@fitgreenmind on Instagram) or meaty vegetarian “steak” (Bon Appétit).
Check out Nspire Magazine’s website for our own recipes: a scrumptious celery soup served hot or cold and a celery citrus cocktail that pairs magnificently with a pastrami sandwich. N
By S. Michal Bennett
As Featured In: Summer/Fall 2021