It’s the complementary crunch in a chicken salad. Or the savory supplement in a stew. The fact is, most of us use celery merely as an accessory in a tasty recipe. But good- tasting, good-for-you celery is a veggie that has no problem holding its own. While the ancient Greeks touted its medicinal properties, this versatile member of the parsley family is now used as a nutritious food source worldwide. Jonny Bowden, PhD (aka “The Rogue Nutritionist”) includes celery in The 150 Healthiest Foods on Earth. All parts of the celery plant—leaves, stalks, heart, and root—may be eaten.

Here are 5 reasons your family should sing the praises of celery:

Lowers blood pressure and stress levels. Celery contains phthalides which naturally relax blood vessels. Skylor Powell, certified health coach and founder of Sprout Health, says, “This creates more space within the vessels for blood to flow, and pressure decreases.” Powell adds that phthalides also work to decrease stress hormone levels. “This helps to decrease blood pressure, but more importantly helps to lower stress!” she says.

Fosters healthy bones. Celery is rich in Vitamin K, a nutrient important in both the development and maintenance of healthy bones. Just one cup of raw chopped celery (three 7-inch stalks) provides almost 40 percent of the recommended daily allowance of Vitamin K.

Aids weight loss. Celery has often been cited as a “negative calorie food,” meaning that more calories are supposedly burned in digesting it than are actually contained in the food. While experts may not agree on the validity of this concept, there’s no question that celery is a good weight loss tool. At just 18 calories per cup, and with its high water and insoluble fiber content, celery can help you shed the pounds.

Conquers colds. Celery leaves are rich in flavonoid antioxidants and vitamins A and C. These nutrients help boost the immune system, and may protect against cancer too. Vitamin A is also necessary for maintaining healthy mucous membranes and good vision.

Harmonizes happily. Celery is easily integrated into a wide range of specialized diets, from diabetic to caveman, and vegan to gluten-free. In Vegetarian Cooking for Everyone, Deborah Madison notes, “The clean taste of celery is a surprise to those who have never eaten it cooked. It’s so readily available and easy to work with, I urge you to try it.”

Is Your Celery Stalking You?

Like almost everyone, you often have a surplus of celery in your vegetable drawer, right? Here are some tips for saving and savoring those leftovers:

Store it properly. Trim the base and cut off any blemished leaves. Rinse with water, and dry well. Wrap the celery in foil, being sure to cover the bunch completely by folding the foil over the ends. Properly stored celery can last up to four weeks.

Crown it “Queen of the Meal.” Use celery as a major component in a dish, rather than as a sidekick. Make a snappy slaw with lots of finely chopped celery, some raisins, and your favorite mayo or vinegar-based dressing. Or slice several stalks, and toss with whole grain pasta, fresh tomatoes, feta, and olive oil.

Go for the greens. Although often thrown into the stockpot as an afterthought, celery leaves shouldn’t be overlooked as a vibrant accompaniment. Use them in combination with other leafy greens in salads, as a substitute for parsley or cilantro, or even as the base for a pesto or dip.

Make it kid-friendly. Think outside the basic “bugs on a log” snack. Powell suggests, “ Put celery in a smoothie with a cup of frozen mango, a banana, a cup of blueberries and 1 teaspoon of honey.”

Grow it. Don’t discard the base! Your kids will love this simple gardening project. After you’ve cut it from the stalk, set the base in a shallow dish of water for about a week. When you notice that the new yellowish inner leaves have started to turn green, you can transfer it to a planter. Cover the whole base with dirt, except for the emerging green leaves. Water it well, let it flourish, and maybe you’ll be buying a lot less celery.