Celery

Celery, scientifically known as Apium graveolens, is a crunchy, green vegetable that belongs to the Apiaceae family. It is native to the Mediterranean region and has been cultivated for centuries for its culinary and medicinal uses.
Celery is characterized by its long, fibrous stalks, which are topped with green leaves and have a crisp texture and mildly savory flavor. It is commonly used as a flavoring ingredient in soups, stews, stocks, and salads, as well as a crunchy snack when raw. Celery is also a key component of the classic mirepoix, a flavor base made from diced onions, carrots, and celery that is used in many cuisines as a starting point for soups, sauces, and other dishes.
In addition to its culinary uses, Celery is also valued for its potential health benefits. It is low in calories and rich in vitamins, minerals, and antioxidants, including vitamin K, vitamin C, potassium, and folate. Celery is believed to have anti-inflammatory properties and may help support digestive health, reduce blood pressure, and promote hydration due to its high water content.
Celery seeds, which are derived from the celery plant, are also used as a spice and a traditional herbal remedy. They have a slightly bitter flavor and are often used to flavor pickles, soups, and stews. Celery seed extract is sometimes used in herbal medicine to treat conditions such as arthritis, inflammation, and high blood pressure.