Celery is a plant that belongs to Apiaceae family. It has a long fibrous stalk tapering into leaves. The origins of celery most likely trace back to the Mediterranean and North African areas, since what is believed to be a rudimentary variety of this species of celery was found in King Tut’s tomb. However, the plant is now cultivated globally and is a part of every cuisine from America and Ireland to Japan and Australia. There are two varieties of celery that are widely grown namely: Pascal celery that is pale green in color and Golden celery, which is grown under the shade to prevent chlorophyll from developing and imparting the green color.
Go for bright green leaves with no brown spots or yellowing as it indicates that the celery is a bit older. The stalks should be green and crisp. If the stalks are starting to shrivel at the top, turn yellow or brown, or feel soft, pass on that bunch and look for a different one.
Celery is a potential allergen, that may cause a severe allergic reaction in some people and this might lead to a fatal anaphylactic shock. Celery is also not good for pregnant women as its seeds contain volatile oils, flavonoids, coumarins and linoleic acid that may cause contractions in the uterus. (3)
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”