It’s time to raise your stalks high—March is National Celery Month! This marshland veggie is finally getting its moment in the spotlight, and what better way to celebrate than with a Celery-bration?

A Crunch Above the Rest

Celery may not always steal the show, but this crisp green powerhouse has been quietly adding flavor and crunch to recipes for centuries. Native to the Mediterranean, celery is one of the healthiest foods you can munch on. It’s low in calories—some even claim it burns more calories to eat celery than it contains! Packed with fiber, potassium, and vitamins A and C, it’s a smart snack for health-conscious crunchers.

Whether you’re dipping it in ranch, stuffing it with peanut butter, or tossing it into soups and salads, celery always adds that perfect fresh bite. And let’s not forget—no Bloody Mary is complete without a celery stalk standing tall in the glass.

A Storied Stalk

Celery isn’t just tasty—it’s historic! Way back in 850 B.C., celery seeds were believed to have healing powers. Ancient remedies used celery to aid digestion, prevent gallstones, and even lower blood pressure. Modern science backs up some of those claims, with studies suggesting that compounds in celery seed oil may help regulate blood pressure and promote joint health.

Versatile Veggie

  • Stalks: Eaten raw, cooked in soups and stews, or a star ingredient in Creole gumbo.

  • Leaves: Chopped for garnish or flavoring herb in soups and sauces.

  • Roots (Celeriac): Popular in Europe, cooked as a vegetable or used in seasonings.

  • Seeds: Used in celery salt and herbal supplements.

  • Celery Oil: Touted for potential health benefits, though more research is needed.

Why March? Well…Why Not?

National Celery Month might seem like a curious celebration—gardens haven’t started blooming yet, and celery’s prime harvest season is still months away. There’s no clear reason why March was chosen or who started the tradition (the celery committee must be keeping secrets). Despite the mystery, celery lovers are happy to give this veggie its due!

Celery in the U.S.

California and Michigan lead U.S. celery production, with California producing the bulk of the crop. Most celery is sold fresh, while a smaller portion is processed into soups, juices, and prepared meals. Careful handling and storage at cool temperatures are key to preserving its signature crunch.

So, whether you’re crunching it raw, blending it into soup, or adding it to your favorite recipe, take a moment this March to appreciate celery in all its glory. After all, this humble green stalk deserves a little love!

Happy National Celery Month—may your snacks be crunchy and your dips be plentiful!