Celery is a very good source of fiber, and a good source of potassium and calcium. Look for bunches with a good tight formation, leaves should be fresh and unwilted. Stems should be firm and crisp when snapped. Brown or cracked bunches should be avoided. The whole plant is gently stimulant, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis, or urethritis, for weak conditions, and for nervous exhaustion. More specific uses: The seeds are mainly used as a diuretic, these help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis. Source: http://en.wikipedia.org/wiki/Celery Dicing is a method of food preparation in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing is a desirable method of food preparation, due to the small nature of the pieces of food, which allows the spread of flavour and texture throughout the dish, as well as a somewhat faster cooking speed. Technically there are three types of dicing: large, medium, and small. Large is usually a 3/4 in. cube, medium 1/2 inch, and small 1/4 inch. However, in home cooking most people understand dicing to just be any size cube, often the size of a regular set of game dice. Brunoise is an especially small size, produced from further cutting of julienne-style food. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish.