Celery ribs add texture more than flavor. They hold up relatively well after simmering which is why they are added to many stewed meat recipes. Celery as a flavor is hard to imagine because it is so diluted in it’s raw form. The leaves hold more flavor and I’ll usually chop them with additional aromatic herbs to add at the end. Incidentally, celery salt on a Chicago dog is an absolute must.

And might I ask who is funding this study and how are they being paid for by big pharma?