Celery is a well-known and popular vegetable. It belongs to the Umbelliferae family. It develops fleshy and crunchy leaves, with leaves at its upper end. Traditionally, celery was bleached by soil accumulation or by coating, procedures that are no longer used today because they self-bleach due to the production density cultivation technique. Currently, there are other varieties of celery on the market, such as turnip celery and cut celery.

Common celery comes from the Mediterranean. In Spain it has acquired great commercial importance due to its local consumption and, in recent years, due to its exports to Europe. Celery is mainly grown in orchard land regions, such as the Mediterranean basin and Northern Europe.     

All varieties of celery promote health due to their high content of mineral salts, iron and essential oils, and due to the total absence of cholesterol. Celery is particularly diuretic and has digestive effects after a heavy meal. Also cooked, celery is a great benefactor of the gallbladder and kidneys.      

This vegetable has a large number of culinary applications: it is used in broths, with vegetables, as a condiment and above all it is eaten raw. Celery is increasingly appreciated as an ingredient for delicious salads. When eaten only raw, it is always crunchy, fresh and with an aniseed flavor that is pleasant to the palate.  

To keep celery in good condition, it is advisable to keep it in the refrigerator, preferably in a plastic bag, in order to maintain its moisture. It is necessary to keep it separate from ripe fruit so as not to alter its ripening process.