Depending on different growth conditions, there are 3 types of celery. "Pond" celery has small stems and serrated green leaves. "Field" Chinese celery, which is cold in nature, has thick, yellowish stems and leaves that carry a strong taste - this is what usually Chinese celery refers to. Finally "Western celery" has fleshy crunchy pale green stems. Celery is rich in vitamin A, B, C, D, iron and potassium.
Chinese celery is credited with many curative and supplementing properties. Crush some Chinese celery and filter its juice. Drink the juice warm to cure jaundice. Kids recovering from high fever, measles, pox or indigestion might still carry a low fever. Boil freshly squeezed Chinese celery juice. Serve warm. Alternatively serve Chinese celery as a dish in meals to heal the remaining low fever. Chinese celery juice is also effective in promoting urination, curing pain associated with urination, and urinating blood. Chinese celery is said to contain an active ingredient that reduces blood pressure by reducing the level of hormones associated with stress. It is also said to stimulate the appetite, aids digestion, relieves constipation, helps weight loss, cleanse the system and prevent scurvy. Chinese celery is cold in nature. Those suffering from diarrhea, stomach or duodenum ulcer should not eat too often.
Both the ribs and stalks of this vegetable are edible and can be used in many ways. When buying, look for thick, crisp stalks with vibrant, unwilted leaves. Wash celery thoroughly before using, and remove the coarse outer strings. Unused celery will keep in a tightly sealed plastic bag in the refrigerator for several weeks.
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