Celery is a species of plant in the Apiaceae family, a perennial herb belonging to the genus Celery. Celery is a common vegetable whose edible part is a fat, fleshy stem, usually green or white. The stems of celery are rich in vitamins, minerals and dietary fiber, especially vitamin C, vitamin K, potassium and folic acid.
Celery can be divided into several types according to the environment in which it is grown:
1.Oriental celery: Grows in water or moist soil, the leaves and stems are edible, and the taste is crisp and tender.
2.Western celery: Grows in dry soil and eats mainly its stems, with less than its leaves.
3.Celeriac: A variant of celery with a large root and a shape similar to a chicken heart, it has a delicate texture that is suitable for cooking or cold dressing.
The edible part of celery is usually its fat stem, which can be eaten raw or cooked. When eaten raw, celery's crisp texture and refreshing taste make it a common ingredient in salads and other coleslaw. When cooking, celery can be eaten in a variety of ways such as stir-frying, boiling, stewing, and cold dressing, and is often paired with meat, seafood, tofu, etc., and can also be used as a soup stock or seasoning.
In addition to being eaten as a vegetable, celery also has a certain application in traditional medicine, where it is believed to have the effects of clearing heat and detoxifying, lowering blood pressure, and promoting digestion. However, it is important to note that some ingredients in celery may interact with certain medications, so the advice of a doctor or dietitian should be consulted before consuming.