Celery (Ajmod): Buying, Storing and the Celery Juice Trend (Video)

Transcript

Celery: From Market to Glass

Ever wondered why that glass of celery juice feels like a miracle, while the stalks in your fridge could be a kitchen hero? Let’s unpack the facts and the tricks that keep celery fresh and useful.

At a glance

Celery, scientifically Apium graveolens, is the source of the ajmod seeds you see in spice markets. For the best flavor, choose a tight bunch with crisp, snapping stalks and bright leaves. Wrap it in foil and it stays crunchy for two to three weeks.

Choosing celery

In winter markets across Pakistan and India, quality can vary wildly. A good bunch has stalks pressed close together, pale to mid-green and shiny. Give an outer stalk a gentle bend, fresh celery cracks, while older, rubbery stalks bend without breaking. Bright, perky leaves mean it was cut recently; yellow or slimy leaves signal age.

Storing for crunch

Wrap the unwashed bunch tightly in aluminium foil and place it in the vegetable drawer. The foil lets a little moisture escape while preventing the stalks from drying out, giving you two to three weeks of crunch. If the celery goes limp, a quick dip in iced water for half an hour can bring the snap back.

Juice myth check

A glass of juice from a full bunch gives you mostly water, some potassium, vitamin K and a pinch of salt. The viral claims of skin-clearing or gut-resetting lack solid evidence. The real nutrients are modest, but be aware that high vitamin K can affect warfarin, and celery contains compounds that make skin more sensitive to sunlight.

The celery isn’t doing the work. The habit is.

Ajmod seeds

The tiny brown seeds sold as ajmod or ajmoda come from the same Apium graveolens plant. They belong to the Apiaceae family, the same as carrots, cumin and coriander, which is why the aromas overlap. Because some sellers mix in other small seeds, look for the botanical name on the label if you need certainty.

Traditional uses

Ayurvedic texts describe ajmoda as a warming, digestive spice used after heavy meals and for joint stiffness. Unani tradition calls it hot and dry. These are cultural practices, not proven medicine. A pinch in cooking is fine, but if you’re pregnant, on blood thinners, or have kidney concerns, check with a healthcare professional before using concentrated forms.

Cooking ideas

Celery works beautifully in simple soups, sauté onion, carrot, garlic and a couple of stalks, add washed masoor dal, water, turmeric and salt, then simmer and finish with pepper, lemon and chopped leaves. For a quick stir-fry, slice chicken thin, sear in hot oil, add sliced celery and finish with soy sauce and a dash of chili. The leafy tops make a fragrant tadka for any dal.

Myths & facts

Celery isn’t a ‘negative-calorie’ food; a medium stalk has about six calories, and digestion uses only a tiny fraction. It does contain psoralens, which can make skin more photosensitive, so prolonged sun exposure after handling large amounts may cause a reaction. And yes, celeriac is just the same species bred for a knobby root instead of stalks.

Before daily juice

If you’re on warfarin, keep your vitamin K intake steady and let your anticoagulation clinic know, because large changes in celery juice can affect blood tests. People with kidney disease, heart failure or a doctor-set salt or potassium limit should ask a professional before adding a lot of juice. Anyone with a known celery, birch or mugwort pollen allergy should avoid it; swelling, wheeze or dizziness after eating celery is an emergency.

Thanks for watching

Read the full post on thecareonline.com and remember this isn’t medical advice.