Celery has become a common household staple along with carrots, onions and potatoes. Its crunchy texture and distinctive flavor makes it a popular addition to salads and many cooked dishes. Although it is available throughout the year, you will enjoy the best taste and quality of celery during the summer months when it is in season and locally grown varieties can be easily found in the markets.

Celery contains several active compounds that promote health, including phalides, which may help lower cholesterol, and coumarins, that may be useful in cancer prevention.Celery is from the same plant family as carrots, parsley, fennel and caraway. There are two main varieties of celery grown today. The most common is the pale green Pascal celery. Golden celery is grown under a layer of soil to prevent it from developing and turning green. Celery grows in bunches of long, ribbed stalks with leafy tops. Celery hearts are the inner ribs of the celery. The wild form of celery is known as smallage. It has a bitter taste, and the stalks are more stringy than cultivated celery.

Celery provides an excellent source of vitamin C and fiber. It is a very good source of folic acid, potassium, and vitamins B1 and B6. Celery also offers a good source of vitamin B2 and calcium. Even though celery contains more sodium than most other vegetables, the sodium is offset by it's high levels of potassium. Studies have shown that the amount of sodium is not significant even for the most salt-sensitive individuals.

Celery contains phytochemical compounds known as coumarins. Coumarin compounds also lower blood pressure, tone the vascular system, and are possibly effective when used in cases of migraines. Due to the high levels of potassium and sodium, when celery-based juices are consumed after a workout they serve as great electrolyte replacement drinks.