Celery, scientifically known as Apium graveolens, is a plant that belongs to the Apiaceae family, which also includes carrots, parsley, and parsnips. Its history traces back to antiquity, where it was first cultivated in the Mediterranean region and parts of Europe. The ancient Greeks used celery leaves as garlands, and the Romans valued it for its medicinal properties. It wasn’t until the 16th century that celery was developed into the edible stalk we recognize today.

Ancient Times

The use of celery predates recorded history. Celery leaves were found in the tomb of pharaoh Tutankhamun, indicating that the plant was cultivated by Egyptians for thousands of years. However, it was primarily used for medicinal purposes rather than food.

Middle Ages

In the Middle Ages, celery was rediscovered for its health benefits and began to be used in flavoring and during Lent, as it was considered a low-calorie fasting food.

17th and 18th Centuries

It was in the 17th century in Italy where celery was first mentioned as being cultivated to eat the stalks. The variety that produced a thicker, more palatable stalk was developed further in the 18th century.

19th Century to Present

By the 19th century, celery had become more widely popular as a staple in European and North American cooking. Now, celery is used all over the world for its distinct taste and crunch in a variety of cuisines.

Health Benefits of Celery

Celery is often touted for its numerous health benefits, including:

Low Calorie

Celery is very low in calories, with only 10 calories per 100 grams, making it a popular choice for weight loss diets and calorie counting.


High in water content, celery helps in keeping the body hydrated, which is vital for maintaining bodily functions and improving skin health.

Rich in Vitamins and Minerals

Celery boasts a plethora of vitamins such as A, K, and C, as well as minerals like potassium and folate.


Containing antioxidants such as flavonoids and vitamin C, celery can help reduce oxidative stress and lower the risk of chronic diseases.


Some compounds found in celery, such as luteolin, might have anti-inflammatory properties that can help with inflammation-related illnesses.

Digestive Health

The dietary fiber in celery can promote bowel regularity and digestive health.

Blood Pressure

Phthalides, unique compounds found in celery, may help lower blood pressure by relaxing the blood vessels.

Celery in SoLe’ Soup Recipes

Celery plays a crucial role in SoLe’ Soup recipes for both its health benefits and culinary qualities. Its subtle, slightly bitter flavor adds depth to soups, making it an integral part of the mirepoix or soup base—a combination of onion, carrots, and celery used in classical cooking. Moreover, its versatility, nutritional profile, and texture seamlessly fit into the ethos of SoLe’ Soups, which prioritize both taste and health.

Whether used as a base flavor enhancer, enjoyed in its raw state, or as a component of a nutrient-dense soup, celery’s contribution to cuisine and health has a longstanding and wide-reaching impact that continues to be celebrated in kitchens worldwide.