In the vegetable off-season, the green and tender celery is especially popular, not only because it is fragrant and delicious, can be stir-fried, cold, and stuffed, there are many ways to eat it, but also because it has high nutritional and therapeutic value, the ancients praised it as “the beauty of vegetables” is not too much. Celery has water celery and dry celery, water celery refers to those who grow in the “end of the river, lake and pond”, while people often eat the dry celery that grows on the flat land. Celery contains a variety of nutrients beneficial to humans, including protein and phosphorus content is one times higher than melon vegetables, calcium and iron content is 20 times more than tomatoes. Celery leaves in particular are more nutritious. According to a test of 13 nutrients in celery, it was found that celery leaves had 10 indicators that significantly exceeded its stems. Celery has an attractive aromatic smell, which can appease the stomach and spleen and increase appetite. Regular consumption of celery can promote the growth and development of children, and can also relieve arteriosclerosis, neurasthenia, constipation and many other diseases of the middle-aged and elderly. It is a great spring health food for young and old alike to make porridge with chopped celery and japonica rice. According to Chinese medicine, the liver and Yang are easily hyperactive in spring, and the liver wind is easily moved, which can lead to increased blood pressure in hypertensive patients, and even stroke when there are mood swings. Celery is sweet and cool in nature, and medical research has shown that it has the effect of calming liver yang and lowering blood pressure. For the treatment of hypertension, use 250 grams of fresh celery, blanched, chopped and pounded, squeeze out the juice and take 1 small cup each time, 2 times a day. Generally 7 days as a course of treatment, after 4 weeks, can be changed to daily oral intake. Long-term consumption has the effect of maintaining stable blood pressure.