Celery is an herb with a strong and particular flavour. It is part of the same family as lovage, parsley and coriander. It originated in the Mediterranean and was also found in some parts of China. Celery has long been used as a medicinal herb in ancient Egypt, Rome and China, but reportedly also as a hangover cure (but beware, this is not scientifically proven). Celery is grown for both its leaves and its stalks. As a microgreen, only the leaves will develop while the stalk stays behind. The microgreens are very thin and somewhat weak, but that doesn’t reflect in the taste at all. The leaf is full of taste and also has a lot of nutrients. This healthy green is a good addition to any dish! 

Even though this plant seems innocent, it is among a small group of foods that can provoke some severe allergic reactions. The group, headed by peanuts, can potentially cause anaphylactic shock in a small group of people with a celery allergy. Luckily, this only occurs in a small amount of people.