From broccoli tobok choy, there’s a reason why ‘eat your greens’ is a health catch-cry.
Apartfrom helping to lower blood pressure, celery is a ‘must have’ ingredient ifyou’re whipping up a batch of soup. Why? Because it’ll make it taste better,and Japanese researchers have discovered why. It’s all thanks to compoundscalled phthalides, the very same goodies that have a blood-pressure-loweringeffect.
When they’re added to a soup and cooked, they increase the flavourintensity of other ingredients. After removing the tops and base, store celerystalks in an airtight bag in the fridge.