It is believed that Homer mentioned celery in his Odyssey in about 850 BC! And long before it found its way on to tables as a vegetable, celery was being grown for medicinal purposes and was used mainly to treat nervousness.

A member of the parsley family, celery is a plant of many uses and little waste. The leaves and dried seeds make seasoning;the outer ribs are best cooked and the inner ribs may be consumed raw because they are good for the heart.

Early wild celery developed into two different kinds: celery stalk and celery root, also called knob celery or celeriac. Celery stalk is quite easily available. It is often underestimated because it contains 95 per cent water, but it packs in a healthy amount of vitamins C, A, B-complex as well as carotenes and folic acids. Celery stalk is also very rich in potassium, calcium and iron.

Celery has a very high content of fibre and alkaline. Eaten on a regular basis, it helps the kidneys release toxins and waste and also balances the water content of the body. It is a natural diuretic.

For medical purposes, it is best to juice celery because the concentration of nutrients and medicinal agents is higher. Celery is high in plant nitrates, which can be reduced by cooking, steaming and braising. Or, just add some lemon or orange juice, because Vitamin C helps to neutralise these.

When buying celery, look for stalks that are firm and unblemished. The leaves should be green and not yellow. Refrigerate soon or else celery will go limp. Wrap in a damp towel or place in a plastic bag and store. It can keep for up to two weeks, but is best eaten fresh. Celery needs to be thoroughly cleaned before cooking. Use the leaves to flavour soups, stews and pasta sauces. Raw celery goes very well with Stilton cheese and celery stalks stuffed with peanut butter or cream cheese make for a great snack. Braised or baked, celery also goes well with ham or meat.

Sold on celery

Ingredients: 1 tbs butter; 1 cup chopped celery with leaves; 1/3 cup onion, thinly sliced; 2 cups vegetable stock; 2 cups milk; 11/2 tbs cornstarch; 2 tbs chopped fresh parsley

Method: Melt butter in a saucepan, add celery and onion and saut? for 2 minutes. Add stock and simmer for 10 minutes. Pur?e and strain the soup. Return to heat, add 11/2 cups of milk and bring to a boil. Dissolve cornstarch in remaining 1/2 cup milk and stir gradually into hot soup(optional). Bring to a boil again, stir and cook for about 1 minute. Add salt and pepper to taste. Sprinkle with parsley. (Makes 4 cups)