A herbaceous plant with a characteristic spicy smell. Celery contains vitamins A, C, K, PP, large amounts of B vitamins, as well as potassium, magnesium, calcium and luteolin - a substance that has anti-inflammatory effects. In cooking, celery is used fresh, boiled, dried, fried, baked or pickled. Leaves are added to salads, soups, side dishes, hot dishes, sauces and marinades, cold alcoholic and non-alcoholic beverages. The celery stalk is also useful. It is also added to soups, side dishes and purees. The root of the plant is often used for soups. Celery goes well with meat, fish, seafood, cheeses, vegetables, spices. Celery keeps for a long time without losing its properties and aroma. One sprig weighs approximately 10 grams.