Calories in Celery

What makes celery so powerful?

Celery (Apium graveolens) has a long history as a medicinal plant rather than a food crop. Ancient Greeks and Romans used wild celery primarily for its leaves and seeds, often weaving it into funeral garlands or using it as a flavoring for stews. The plant contains compounds called phthalides, which are responsible for its distinct earthy aroma and have been studied for potential mild blood-pressure-lowering effects by relaxing smooth muscle tissue around blood vessels. The modern, thick-stalked celery we eat today didn't appear until the 17th and 18th centuries, when Italian and French breeders began selecting wild varieties for their fleshy petioles rather than their seeds. Another fascinating chemical detail is the presence of furanocoumarins, organic chemical compounds produced by the plant as a defense mechanism against predators. In rare cases, agricultural workers handling celery in sunlight can develop phytophotodermatitis, a skin reaction triggered by these compounds interacting with UV radiation. So while celery is 95% water and incredibly mild in flavor, its chemistry is surprisingly complex and defensive.