29 Delicious and Fun Celery Facts

By Karin Lehnardt, Senior Writer

Published January 7, 2020

Celery is native to the Mediterranean region and the Middle East. Its ancient form looked similar to smallage (wild celery)._[1]
The ancient Greeks and Romans used celery as flavoring. The ancient Chinese used it as medicine._[1]
Contrary to popular belief, celery is not a "negative-calorie" food—a type of food that takes more energy to burn than what the food contains._[7]
Celery, along with peanuts, is part of a small group of foods that provoke severe allergic reactions. People who are allergic to celery can suffer from fatal anaphylactic shock. Even cooking celery does not destroy the allergens._[3]

Would you ever try celery Jell-O?

In the 1960s, Jell-O offered celery-flavored gelatin mix._[9]
Celery root contains more allergen than the stalk, and seeds contain the highest levels._[3]
Celery is so allergy-inducing that machines that have processed celery can contaminate other food and trigger allergic reactions._[3]
While peanut allergies are most prevalent in the United States, celery allergies are most common in Europe._[4]
Celery is part of the umbellifer family, a plant species that is very poisonous. Hemlock, the poison that Socrates ingested, is a member of that family._[5]
The ancient Greeks and Romans wove celery leaves into the victory crowns of star athletes._[5]
Celery was traditionally a medicinal plant used to treat a variety of ailments, such as toothache, insomnia, gout, rheumatism, anxiety, and arthritis._[1]
While wild celery was used historically as medicine or seasoning, its cultivation as a food began Italy and France in the 1600s._[5]
One of the earliest mentions of celery is in Homer's The Iliad, where the horses of Myrmidon grazed on the wild plant._[1]
The word "celery" is from the Greek selinon, "parsley."_[2]

There ought t'be some way t'eat celery so it wouldn't sound like you wuz steppin' on a basket.

- Frank McKinney (Kin) Hubbard (1868-1930)

The town of Celeryville, Ohio, was founded by celery farmers in the 19th century._[10]
There is a museum in Michigan called Celery Flats. It features, not surprisingly, celery._[1]
Celery should be eaten within seven days after purchase. After this time, most of the antioxidants in celery disappear._[9]
Celery is a good source of vitamin K. Just one cup contains about 30% of the recommended daily intake._[9]
Celery is 95% water._[9]
The average American eats about 6 pounds of celery per year._[5]

Celery (Apium graveolens) is an herb and vegetable member of the parsley family

Celery is rich in phytonutrient antioxidants, which help decrease inflammation in the body._[9]
Traditionally, celery has been used as a cure for heartburn, and the AARP even recommends it as such because of its low acidity._[9]
Celery helps lower cholesterol. The fiber in celery picks up excess cholesterol compounds in the intestines and pushes them out during the elimination process._[9]
One cup of celery provides about 6% of a person's daily fiber needs. Recent research shows that celery could also help improve the lining of the stomach._[9]
Dr. Brown's Cel-Ray, a.k.a. "Jewish Champagne," has been sold in the United States since 1969. The soda gets its flavor from celery seed extract._[8]
While the health benefits of celery are many, there are also some risks. Eating large amounts of celery can lead to malnutrition, gastrointestinal problems, and even goiters._[9]
Celery contains psoralens, a type of chemical that could, if applied directly to the skin, cause it to become highly sensitive to UV light._[9]
Celery is typically exposed to many pesticides, and it is consistently listed on the Environmental Working Group's Dirty Dozen as a produce with the most pesticides._[9]