There is nothing superfluous in celery. For cooking, absolutely all of its parts are used: stems, leaves, seeds and even rhizomes. Each part has its own special place in cooking or traditional medicine. There are about twenty varieties of this plant. Cultivated, fragrant celery is more popular.
What are the benefits of celery
In any part of this plant you can find:
- essential oils;
- carotenes;
- sugar;
- pectins;
- PP vitamins;
- vitamins B1, B2;
- mineral salts;
- flavonoids;
- proteins;
- purines;
- vitamins B6, B9;
- minerals and much more.
Most of all benefits from a fresh plant. Celery leaves have a beneficial effect on the work of the heart muscle, stimulate potency, and are a strong diuretic. By eating fresh celery salads, you can normalize digestion and metabolism in the body.
In folk medicine, this plant is credited with the properties of a cure for gout and rheumatism.
Celery contains a large percentage of potassium, asparagine and apiol, this is what determines its diuretic ability. With the help of fresh plants and various decoctions, traditional healers tried to remove stones and sand from the kidneys and reduce the level of uric acid in the body.
In combination with honey, celery can be used to cleanse the skin and blood, it is also useful for some eye diseases.
Frequent consumption of celery, both stem and root, helps to keep the body in good shape, remove harmful toxins, reduce excess weight, and normalize the nervous system.
How celery is used
Fresh leaves of this plant are used in cooking as a spice in the preparation of hot dishes and marinades. They can be dried and used in powder form, or salted fresh for further dressing of various borscht. Healthy and aromatic salads and side dishes are prepared from stalk and root celery. It goes well with almost any vegetable.
For medicinal purposes, celery root juice is used to eliminate allergic reactions. To do this, the celery root is thoroughly washed, peeled and ground in a meat grinder, then the resulting juice is squeezed out using a press or through cheesecloth. Ready celery juice is consumed in a teaspoon half an hour before meals three times a day.
Celery infusion
To prepare a healing infusion of celery root to relieve allergic reactions, you need to take:
- boiling water - 1.5 liters;
- chopped celery root - 1 tbsp. spoon.
Pour the crushed rhizome into a jar, then pour boiling water over the contents, seal the jar and wrap it well, let the infusion stand for four hours. Then you should strain the infusion and take a tablespoon before meals (30 minutes) 3-4 times a day.
Celery root infusion will also help you during gout attacks, with the only difference that for its preparation you will need only two cups of boiling water for the same amount of dry matter. The process of preparing the infusion is the same.
