Celery: From Ancient History to Juice and Soup (With Recipes)

Discover the story of celery from its ancient origins to its place in today’s kitchen, including health benefits, historical highlights, and easy recipes for broth, juice, and soup.

by Esme Addison

I recently wrote about making vegetable broth for dogs and humans. After making the broth, I tasted what was left – just celery this time – and it surprised me. I’ve heard that celery is often added to recipes for flavor, and celery salt is a thing, but I never found it to be very flavorful.

But the flavor was so good, especially after I added a dash of salt that I immediately made a new pot for myself. I’m in the midst of cozy winter, and wanting to prepare and eat cozy foods. The idea of a hot sipping vegetable broth really appealed to me…. So, what started as a way to help my dog’s digestion turned into a kitchen discovery for my own meals.

I usually keep celery in the house for snacks, like ants on a log with peanut butter and raisins for my kids, or with hummus. Until recently, though, I hadn’t given much thought to celery’s history or the range of ways it could be used beyond snacking or adding crunch to salads. My curiosity, which is how most of my articles are created, led me to dig deeper into its background, health benefits, and the different ways to prepare it – from broth to juice to soup.

I figure, if I’m interested in the topic (and it’s in the scope of Due South Magazine) other readers may find the information interesting as well. So let’s learn a bit about celery, shall we?

The Historical Roots Of Celery

Celery’s story goes back thousands of years. In ancient Egypt, celery leaves were used in funeral garlands and found in the tomb of King Tutankhamun. Egyptians considered celery sacred, using it as an offering to the dead and as a medicinal plant. Some sources suggest it was used to treat rheumatism and in rituals to communicate with the gods.

The Greeks wove celery into garlands for victors at the Nemean Games. In Greek culture, celery was associated with death and the afterlife, but it was also valued for its medicinal properties. The phrase “He now has need of nothing but celery” referred to those who had died.

Romans believed celery could ward off intoxication and recommended it for hangovers, indigestion, and as an aphrodisiac. Pliny the Elder described celery’s healing qualities, and the plant appeared in Roman recipes. The whole plant was used to ease heartburn, and decoctions were made for a range of ailments.

In the Middle Ages, celery was used mainly as medicine. Herbalists recommended it to calm nerves, promote sleep, and aid digestion. It was even thought to control hysteria and serve as a general tonic.

By the seventeenth and eighteenth centuries, advances in cultivation made celery milder and more enjoyable to eat. This shift allowed celery to move from the apothecary’s shelf to the dining table. In Victorian England and America, celery was considered a luxury and a mark of good taste. It was often presented in decorative glass vases as a centerpiece at formal dinners, especially during the holiday season. The display of celery was so fashionable that special “celery vases” became common in well-appointed homes.

Celery’s appeal soon crossed the Atlantic. European settlers introduced the vegetable to American gardens in the late seventeenth and early eighteenth centuries, where it was grown as a specialty crop. In the nineteenth century, celery’s reputation for refinement helped it gain popularity in American cities, particularly among immigrant communities who brought their own culinary traditions. As demand grew, commercial celery farming took hold in states like Michigan and New York, where cool climates and rich soil produced crisp, tender stalks. By the late 1800s, celery was not only a prized ingredient in soups and seasonings but also a fashionable centerpiece at American dinner parties. Its versatility and status eventually made it a staple in both home kitchens and restaurants across the country.

Health Benefits Of Celery

Celery is about ninety five percent water, making it a hydrating food for hot days or post exercise recovery. It is a good source of vitamin K, vitamin C, potassium, and folate. Celery contains antioxidants such as apigenin and luteolin, which may help protect cells from inflammation and oxidative stress. The fiber in celery can support healthy digestion and regularity, while potassium and fiber may help maintain normal blood pressure and cardiovascular health. Some people find that cooked or juiced celery is easier on the stomach than raw.

Celery and Bone Health

There is a traditional belief known as the “doctrine of signatures,” which suggests that the shape and appearance of a plant hint at the part of the body it benefits. Celery, with its long and sturdy stalks, resembles human bones. Many people have connected this visual similarity to the idea that celery supports bone health. Celery contains vitamin K, which is important for calcium absorption and bone mineralization, and it also provides small amounts of silica, a mineral believed to help strengthen connective tissue and bone structure. This connection between the form of celery and its nutritional benefits for bones adds another layer of meaning to its story and its place in both traditional wisdom and everyday nutrition.

Fresh, Cooked, Juice, Or Broth: Does It Matter

Eating celery fresh gives you the most fiber and crunch, which is great for snacks and salads. Cooking celery softens it and may lower some heat sensitive vitamins, but it also makes the vegetable easier to digest and brings out a mild, sweet flavor. Juicing celery removes the fiber but delivers a concentrated dose of vitamins and minerals. Blending celery into smoothies keeps the fiber, making it a good addition to green drinks.

How To Make Celery Broth By Boiling

Celery broth is simple to make and highlights the vegetable’s subtle, savory flavor. It is often used as a base for soups, grains, or as a light, warming drink.

Basic Celery Broth Recipe:

Wash and chop one bunch of celery, including stalks and leaves.
Place the celery in a large pot with eight cups of water.
Optional: Add a carrot, a few sprigs of parsley, and a bay leaf for more depth.
Bring to a boil, then reduce heat and simmer for forty five to sixty minutes.
Strain and discard the solids.
Let the broth cool before storing in the refrigerator for up to five days or freezing for later use.

Flavor Tips: For a savory option, season with a pinch of salt, black pepper, or fresh herbs after straining. Avoid onions and garlic if you plan to share the broth with pets.

How To Make Celery Juice

Celery juice can be made using a blender or a juicer.

Using a Blender:

Wash and chop the celery.
Blend with a small amount of water until smooth.
Strain for a thinner juice, or drink as is for more fiber.

Using a Juicer:

Wash and separate the celery stalks.
Run the celery through a juicer.
Serve immediately or chill.

You can add lemon, ginger, or apple for extra flavor. For a savory touch, try adding parsley or a pinch of black pepper.

Important Considerations: If you have health conditions such as low blood pressure or kidney issues, or take medications like blood thinners, consult a healthcare provider before making celery juice or broth a regular part of your diet. Celery juice or broth should be part of a balanced diet, not a meal replacement or extreme cleanse.

Celery Soup

Celery soup is a gentle, restorative dish. In the nineteenth century, it was recommended for invalids and those recovering from illness. Classic celery soup often combines celery with potatoes, leeks, or cream, creating a mild, soothing flavor that highlights the vegetable’s subtlety. It remains a staple in many kitchens for its simplicity and comfort.

How To Make Celery Soup

Celery soup is a classic, comforting dish that highlights the vegetable’s subtle flavor.

Classic Celery Soup Recipe:

Wash and chop one bunch of celery, including the leaves.
Peel and dice two medium potatoes.
Dice one medium onion and one leek (white and light green parts only).
Heat two tablespoons of olive oil or butter in a large pot over medium heat.
Add the onion and leek, cooking until soft.
Stir in the celery and potatoes, and cook for a few minutes until they begin to soften.
Add five cups of vegetable or chicken broth.
Bring to a boil, then reduce heat and simmer for twenty to twenty five minutes, until the vegetables are tender.
Puree the soup with an immersion blender or in batches in a regular blender.
Season with salt and black pepper to taste.
For a creamier texture, stir in half a cup of cream or milk just before serving.
Garnish with fresh celery leaves or parsley.

Celery’s journey from ancient remedy to everyday staple is a reminder that sometimes the simplest ingredients have the richest stories and benefits. Whether you snack on it raw, blend it into juice or a smoothie, simmer it into broth, or make it into soup, celery brings more to the table than most people realize.