Celery is a staple often found in Thanksgiving stuffing, yet it tends to be underappreciated. People incorporate it into a variety of dishes, including soups, stir-fries, salads, and even potato salad.

One key reason why celery is so prevalent in recipes is its affordability, long growing season, and health benefits.

“Celery is popular due to its crisp texture, adaptability, and ease of pairing with dips,” notes Lisa Young, a registered dietitian nutritionist and author of “Finally Full, Finally Slim,” who teaches at New York University.

Additionally, consuming celery shortly after purchase can provide a multitude of health advantages.

What exactly is celery?

Celery is a vegetable that grows above the ground and belongs to the Apiaceae family, which includes carrots, cumin, parsley, fennel, and parsnips. Typically planted in spring, it is harvested in September and October using manual or mechanical methods depending on the region.

This vegetable is commercially grown in countries such as Mexico, China, India, and Spain, but the United States leads in celery production, with California supplying about 80% of the nation’s needs.

Celery stands out for its longevity when stored correctly. Uncut, wrapped in aluminum foil, it can remain fresh in the fridge for over a month. Even once cut and kept in an airtight container, it will last around two weeks.

Is celery a healthy choice?

In short, yes! Celery is packed with protein and an array of nutrients like calcium, zinc, selenium, vitamin C, folate, vitamin K, vitamin A, iron, magnesium, and particularly high levels of phosphorus and potassium, according to the U.S. Department of Agriculture.

Abby Langer, founder of Abby Langer Nutrition, points out that celery is “loaded with water,” aiding in hydration. Its potassium levels can help with regulating heart rate and muscle contractions.

Moreover, celery is rich in dietary fiber, which promotes digestive health, nourishes good gut bacteria, and contributes to a feeling of fullness. This high fiber content can also assist in lowering LDL or “bad” cholesterol.

Young adds that vitamin K in celery is essential for blood clotting and bone health, while flavonoid antioxidants may lessen inflammation and reduce the risk of chronic diseases. Additionally, the folate in celery supports healthy cell activity and is particularly important for pregnant women.

Due to its significant water and fiber content, celery fans appreciate its low-calorie nature, with just under 14 calories for two stalks. Young believes these factors make it beneficial for weight management.

Is it safe to eat celery daily?

Those with irritable bowel syndrome may want to limit their celery intake due to a carbohydrate called mannitol that can ferment in the gut, potentially causing symptoms. Additionally, celery contains oxalates, which may be problematic for people who are susceptible to kidney stones, Young advises.

Furthermore, the vitamin K content in celery may not mix well with blood-thinning medications, and individuals on thyroid medications should consult their doctor regarding celery and other foods that might affect their treatment.

For everyone else, Langer concurs that celery is an excellent addition to a balanced diet.