Difference between revisions of "Celery" - New World Encyclopedia

From New World Encyclopedia
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| binomial_authority = [[Carolus Linnaeus|L.]]
 
| binomial_authority = [[Carolus Linnaeus|L.]]
 
}}
 
}}
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'''Celery''' is a plant species, '''''Apium graveolens''''', in the parsley family (Apiaceae or Umbelliferae). The domesticated form ''Apium gravelens'' var. ''dulce'' is grown for its edible leafstalks, [[leaf|leaves]], [[fruit]]s, and [[root]]s. The term celery also is used for the crisp, edible leafstalks of this plant and for the edible seed-like fruits that serve as a flavoring. The term '''celeriac''' is used for a specially selected cultivar group (''Apium graveolens'' Rapaceum Group) of celery that is grown as a [[root vegetable]] for its large taproot, rather than the stem or leaves.
+
'''Celery''' is a plant species, '''''Apium graveolens''''', in the parsley family (Apiaceae or Umbelliferae). The domesticated form ''Apium gravelens'' var. ''dulce'' is grown for its edible leafstalks, [[leaf|leaves]], [[fruit]]s, and [[root]]s. The term celery also is used for the crisp, edible leafstalks (petioles) of this plant and for the edible seed-like fruits that serve as a flavoring. The term '''celeriac''' is used for a specially selected cultivar group (''Apium graveolens'' Rapaceum Group) of celery that is grown as a [[root vegetable]] for its large taproot, rather than the stem or leaves.
  
 
Cultivars of the species ''Apium graveolens'' have been used for centuries, while others have been domesticated only in the last 200-300 years (Zohary and Hopf 2000).
 
Cultivars of the species ''Apium graveolens'' have been used for centuries, while others have been domesticated only in the last 200-300 years (Zohary and Hopf 2000).
Line 25: Line 25:
 
Apiaceae is a large family with about 300 genera and more than 3,000 species. The earlier name Umbelliferae derives from the inflorescence being in the form of a compound "umbel." The small flowers are radially symmetrical with 5 small sepals, 5 petals, and 5 stamens.
 
Apiaceae is a large family with about 300 genera and more than 3,000 species. The earlier name Umbelliferae derives from the inflorescence being in the form of a compound "umbel." The small flowers are radially symmetrical with 5 small sepals, 5 petals, and 5 stamens.
  
−
''Apium graveolens'' is native to the Mediterranean and the Middle East and is found in the wild state in much of the north temperate Old World. The names for celery include the following:
+
''Apium graveolens'' is native to the Mediterranean and the Middle East and is found in the wild state in much of the north temperate Old World. ''Apium graveolens'' grows to 1 meter tall. The leaves are pinnate to bipinnate [[leaf|leaves]] with rhombic leaflets 3-6 centimeters (cm) long and 2-4 cm broad. The [[flower]]s are creamy-white, 2-3 millimeters (mm) diameter, produced in dense compound [[umbel]]s. The [[seed]]s are broad ovoid to globose, 1.5-2 mm long and wide. The edible celery stalk is not a [[plant stem]] as often claimed. It is a [[Petiole (botany)|petiole]], which is part of a [[leaf]].
 +
 
 +
The closely related [[Apium bermejoi]] from the island of [[Minorca]] is one of the rarest plants in Europe with only 60 individuals left.
 +
 
 +
The names for celery include the following:
  
 
*'''[[English language|English]]:''' celery, leaf celery, stalk celery, celeriac, turnip-rooted celery
 
*'''[[English language|English]]:''' celery, leaf celery, stalk celery, celeriac, turnip-rooted celery
Line 41: Line 45:
 
*'''[[Greek language|Greek]]:''' Σέλινο
 
*'''[[Greek language|Greek]]:''' Σέλινο
 
*'''[[Slovene language|Slovene]]:''' Zelena
 
*'''[[Slovene language|Slovene]]:''' Zelena
 +
 +
== History ==
 +
 +
Zohary and Hopf (2000) note that celery [[leaf|leaves]] and inflorences were part of the garlands found in the tomb of [[Tutankhamun]], [[pharaoh]] of [[ancient Egypt]], and celery [[mericarps]] dated to the 7th century B.C.E. were recovered in the [[Heraion of Samos]]. However, they note "since ''A. graveolens'' grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms."
 +
 +
Fragiska (2005) mentions another archeological find of celery, dating to the 9th century B.C.E., at Kastanas, Greece. However, the literary evidence for [[ancient Greece]] is far more abundant. In [[Homer]]'s ''[[Iliad]]'', the horses of [[Myrmidons]] graze on wild celery that grows in the marshes of [[Troy]], and in ''[[Odyssey]]'' there is mention of the meadows of violet and wild celery surrounding the cave of [[Calypso (mythology)|Calypso]] (Fragiska 2005).
 +
 +
A [[Chthonic|chthonian]] symbol (pertains to, gods or spirits of the underworld, especially in relation to Greek religion), celery was said to have sprouted from the blood of [[Kadmilos]], father of the [[Cabers]], chthonian divinities celebrated in [[Samothrace]], [[Lemnos]], and [[Thebes (Greece)|Thebes]]. The spicy odour and dark leaf color encouraged this association with the cult of death. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the [[Isthmian Games]] were first made of celery before being replaced by crowns made of [[pine]]. According to [[Pliny the Elder]] (''Natural History'' XIX.46), in [[Archaia]] the garland worn by the winners of the sacred contest at [[Nemea]] was also made of celery (Fragiska 2005).
 +
 +
==Cultivation==
 +
 +
Thre are two main varieties of celery grown today: '''Pascal celery''', which is pale green and the most common variety, and '''Golden celery''', which is grown under cover (a layer of [[soil]] or paper) to prevent [[chlorophyll]] from developing and imparting the green color (Herbst 2001).
 +
 +
In North America, commercial production of celery is dominated by Pascal celery. Gardeners can grow a range of [[cultivar]]s, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavored, and the most crisp and tender.
 +
 +
The wild form of celery is known as ''smallage''. It has a furrowed stalk with wedge-shaped leaves. The whole plant has a coarse, rank taste and a peculiar smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.
 +
 +
The plants are raised from [[seed]], sown either in a hot bed or in the open garden according to the season of the year. After one or two thinnings out and transplantings, the plants are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.
 +
 +
In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter.
  
 
==Uses==
 
==Uses==
Line 49: Line 73:
  
 
It is used as a seasoning, in [[cocktail]]s (notably to enhance the flavour of [[Bloody Mary (cocktail)|Bloody Mary]] cocktails), on the [[Chicago-style hot dog]], and in [[Old Bay Seasoning]]. Celery is one of three vegetables considered the [[holy trinity (cuisine)|holy trinity]] (along with [[onion]]s and [[bell pepper]]s) of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. It is also one of the three vegetables (together with onions and [[carrot]]s) that constitute the French [[mirepoix (cuisine)|mirepoix]], which is often used as a base for sauces and soups.
 
It is used as a seasoning, in [[cocktail]]s (notably to enhance the flavour of [[Bloody Mary (cocktail)|Bloody Mary]] cocktails), on the [[Chicago-style hot dog]], and in [[Old Bay Seasoning]]. Celery is one of three vegetables considered the [[holy trinity (cuisine)|holy trinity]] (along with [[onion]]s and [[bell pepper]]s) of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. It is also one of the three vegetables (together with onions and [[carrot]]s) that constitute the French [[mirepoix (cuisine)|mirepoix]], which is often used as a base for sauces and soups.
 +
 +
'''Celeriac''' (''Apium graveolens'' Rapaceum Group) (also known as 'celery root,' 'turnip-rooted celery' or 'knob celery') is a specially selected [[cultivar|Cultivar Group]] of [[celery]], grown as a [[root vegetable]] for its large and well-developed [[taproot]] rather than for its [[plant stem|stem]] and [[Leaf|leaves]]. The root is used when it is about 10-12 cm in diameter, or the size of a large [[potato]]. Celeriac may be used raw or cooked. It is best to peel celeriac before use, since the outer skin is tough and stringy.  It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in [[casserole]]s and baked dishes.  The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the [[Bloody Mary (cocktail)|Bloody Mary]].  The tomato juice moving through the stalk is lightly permeated with the celery flavor.  Nutritionally, celeriac is low in [[carbohydrate]]s.
 +
 +
[[Image:CeleriacSoup.jpg|left|thumb|Celeriac soup.]]
 +
 +
It is not as popular as other root vegetables, especially in the western hemisphere, very possibly because of its garish appearance before cleaning: it has been described as "a vegetable octopus" in reference to the tangle of rootlets that grow at the base.
 +
 +
There are numerous [[cultivar]]s available, especially in Europe, where root vegetables are popular. Among the types are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the year 2000 trials.
 +
 +
Celeriac has good keeping properties and should last three to four months if stored between 0° and 5° C and not allowed to dry out.
 +
 +
 +
 +
 +
 +
 
===Medicine===
 
===Medicine===
  
−
The use of celery seed in pills for relieving pain was described by [[Aulus Cornelius Celsus]] ca. 30 AD.<ref>Celsus, de Medicina, Thayer translation [http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Celsus/home.html]</ref>  
+
The use of celery seed in pills for relieving pain was described by [[Aulus Cornelius Celsus]] ca. 30 C.E.<ref>Celsus, de Medicina, Thayer translation [http://penelope.uchicago.edu/Thayer/E/Roman/Texts/Celsus/home.html]</ref>  
  
 
The whole plant is gently stimulant, nourishing, and restorative; it can be liquidized and the juice taken for joint and urinary tract inflammations, such as [[rheumatoid arthritis]], [[cystitis]] or [[urethritis]], for weak conditions and nervous exhaustion.{{Verify source|date=June 2007}}
 
The whole plant is gently stimulant, nourishing, and restorative; it can be liquidized and the juice taken for joint and urinary tract inflammations, such as [[rheumatoid arthritis]], [[cystitis]] or [[urethritis]], for weak conditions and nervous exhaustion.{{Verify source|date=June 2007}}
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Although many people enjoy foods made with celery, a small minority of  people can have severe [[allergy|allergic reactions]]. For people with celery allergy, exposure can cause potentially fatal [[anaphylaxis|anaphylactic shock]].<ref>Celestin J, Heiner DC. West J, [http://pubmedcentral.nih.gov/articlerender.fcgi?artid=1311786 Allergy and Immunology: Food-Induced Anaphylaxis]. West. J. Med. 1993 Jun; 158(6): 610-611.</ref> The [[allergen]] does not appear to be destroyed at cooking temperatures. Celery root - commonly eaten as celeriac, or put into drinks - is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the [[US]], celery allergy is most prevalent in [[Central Europe]].<ref>Bublin M, Radauer C, Wilson IBH, Kraft D, Scheiner O, Breiteneder H and  Hoffmann-Sommergruber K [http://www.fasebj.org/cgi/content/full/17/12/1697 Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients] The FASEB Journal. 2003;17:1697-1699.</ref>
 
Although many people enjoy foods made with celery, a small minority of  people can have severe [[allergy|allergic reactions]]. For people with celery allergy, exposure can cause potentially fatal [[anaphylaxis|anaphylactic shock]].<ref>Celestin J, Heiner DC. West J, [http://pubmedcentral.nih.gov/articlerender.fcgi?artid=1311786 Allergy and Immunology: Food-Induced Anaphylaxis]. West. J. Med. 1993 Jun; 158(6): 610-611.</ref> The [[allergen]] does not appear to be destroyed at cooking temperatures. Celery root - commonly eaten as celeriac, or put into drinks - is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the [[US]], celery allergy is most prevalent in [[Central Europe]].<ref>Bublin M, Radauer C, Wilson IBH, Kraft D, Scheiner O, Breiteneder H and  Hoffmann-Sommergruber K [http://www.fasebj.org/cgi/content/full/17/12/1697 Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients] The FASEB Journal. 2003;17:1697-1699.</ref>
  
−
== History ==
 
  
−
Zohary and Hopf note that celery leaves and inflorences were part of the garlands found in the tomb of [[Tutankhamun]], [[pharaoh]] of [[ancient Egypt]], and celery [[mericarps]] dated to the [[7th century B.C.E.]] were recovered in the [[Heraion of Samos]]. However, they note "since ''A. graveolens'' grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated.<ref>Zohary and Hopf, ''Domestication'', p.202</ref>
+
==Trivia==
  
−
M. Fragiska mentions another archeological find of celery, dating to the 9th century B.C.E., at [[Kastanas]]; however, the literary evidence for [[ancient Greece]] is far more abundant. In [[Homer]]'s ''[[Iliad]]'', the horses of [[Myrmidons]] graze on wild celery that grows in the marshes of [[Troy]], and in ''[[Odyssey]]'' there is mention of the meadows of violet and wild celery surrounding the cave of [[Calypso (mythology)|Calypso]].<ref name=Fragiska>Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. ''Environmental Archaeology'' '''10''' (1): 73-82.</ref>
 
  
−
A [[Chthonic|chthonian]] symbol, celery was said to have sprouted from the blood of [[Kadmilos]], father of the [[Cabers]], chthonian divinities celebrated in [[Samothrace]], [[Lemnos]] and [[Thebes (Greece)|Thebes]]. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the [[Isthmian Games]] were first made of celery before being replaced by crowns made of [[pine]]. According to [[Pliny the Elder]] (''Natural History'' XIX.46), in [[Archaia]] the garland worn by the winners of the sacred contest at [[Nemea]] was also made of celery.<ref name=Fragiska/>
 
−
 
−
==Cultivation==
 
−
 
−
'''Apium graveolens''' grows to 1 m tall. The leaves are pinnate to bipinnate [[leaf|leaves]] with rhombic leaflets 3-6 cm long and 2-4 cm broad. The [[flower]]s are creamy-white, 2-3 mm diameter, produced in dense compound [[umbel]]s. The [[seed]]s are broad ovoid to globose, 1.5-2 mm long and wide. 
 
−
 
−
In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of [[cultivar]]s, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender.
 
−
 
−
The wild form of celery is known as ''smallage''. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, rank taste, and a peculiar smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.
 
−
 
−
The plants are raised from [[seed]], sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.
 
−
 
−
In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter.
 
−
 
−
==Trivia==
 
−
 
−
{{Trivia|date=June 2007}}
 
  
 
*Celery contains [[androsterone]], a hormone released through sweat glands said to attract women.
 
*Celery contains [[androsterone]], a hormone released through sweat glands said to attract women.
 
*There is a common belief that celery is so difficult for humans to digest, that it has 'negative [[calories]]' because human digestion burns more calories than can be extracted. [[Snopes]][http://www.snopes.com/food/ingredient/celery.asp] believes this to be true, however at only 6kcal per rib, the effect is negligible. Celery is still valuable in diets, where it provides low-calorie [[dietary fiber|fiber]] bulk.  
 
*There is a common belief that celery is so difficult for humans to digest, that it has 'negative [[calories]]' because human digestion burns more calories than can be extracted. [[Snopes]][http://www.snopes.com/food/ingredient/celery.asp] believes this to be true, however at only 6kcal per rib, the effect is negligible. Celery is still valuable in diets, where it provides low-calorie [[dietary fiber|fiber]] bulk.  
−
*The Class B [[Michigan-Ontario League]], a [[minor league baseball]] league from the early 20th century, included a team called the [[Kalamazoo, Michigan|Kalamazoo]] Celery Pickers.
+
 
−
*[[Dr. Brown's]] makes a celery-flavoured [[soft drink]] called [[Cel-Ray]], which is sold mostly in the [[New York City]] region.
 
 
*Some pet [[rabbit]]s eat a lot of celery. One may wonder if this means rabbits lose a lot of weight. However, a rabbit's natural flora of bacteria in their [[Vermiform appendix|appendix]] includes micro-organisms which break down the cellulose in the celery into a form which the rabbit can absorb.
 
*Some pet [[rabbit]]s eat a lot of celery. One may wonder if this means rabbits lose a lot of weight. However, a rabbit's natural flora of bacteria in their [[Vermiform appendix|appendix]] includes micro-organisms which break down the cellulose in the celery into a form which the rabbit can absorb.
−
*[[Exercise-induced anaphylaxis]] can be exacerbated by eating celery.
 
−
*In the British [[science fiction]] series [[Doctor Who]], the [[Fifth Doctor]]'s costume included a piece of celery on the lapel.  The reason for this was that he was allergic to certain gases in praxis range of the spectrum and in the presence of these gases, the celery turned purple. In this case, he ate the celery (for if nothing else he was sure it was good for his teeth).
 
−
*The closely related [[Apium bermejoi]] from the island of [[Minorca]] is one of the rarest plants in Europe with only 60 individuals left.
 
−
*The edible celery stalk is not a [[plant stem]] as often claimed. It is a [[Petiole (botany)|petiole]], which is part of a [[leaf]].
 
−
*[[Foley artist]]s break stalks of celery into a microphone to simulate the sound of breaking bones.
 
−
*Celery was banned from the [[Gillingham F.C.|Gillingham]]'s Priestfield Stadium in 1996 after the goalkeeper complained of being struck by celery thrown by spectators.
 
−
*Some people report that eating raw celery makes their tongues and mouths numb. (Possible allergic reaction)
 
−
*Ancient Greeks once believed that the person who does not like celery also does not enjoy living.
 
−
*Fans of [[Chelsea Football Club]] have been known to sing a saucy song in which they suggest they might use a "lump of celery" in order to tickle a lady's behind:  "Celery, Celery, If she don't come, we'll tickle her bum with a lump of celery"
 
−
*A large amount of celery was tossed in the courtyard of the old trafford arms before the semi final against Blackburn 2007, by a big group standing together.
 
−
*In the [[Nick Jr.]] and [[Noggin]] show [[The Wonder Pets]],when the pets save an animal,they celebrate by eating celery as a congratulations gift.
 
−
*In the [[Honor Harrington]] book series, the extraterrestrial sentient life forms known as [[treecats]] are absolutely addicted to celery.
 
−
*There is a small farming community with the name [[Celeryville]] outside [[Willard, Ohio|Willard]], [[Ohio]] once known for its large yield of celery.
 
−
 
−
==Celeriac==
 
−
'''Celeriac''' (''Apium graveolens'' Rapaceum Group) (also known as 'celery root,' 'turnip-rooted celery' or 'knob celery') is a specially selected [[cultivar|Cultivar Group]] of [[celery]], grown as a [[root vegetable]] for its large and well-developed [[taproot]] rather than for its [[plant stem|stem]] and [[Leaf|leaves]]. The root is used when it is about 10-12 cm in diameter, or the size of a large [[potato]]. Celeriac may be used raw or cooked. It is best to peel celeriac before use, since the outer skin is tough and stringy.  It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in [[casserole]]s and baked dishes.  The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the [[Bloody Mary (cocktail)|Bloody Mary]].  The tomato juice moving through the stalk is lightly permeated with the celery flavor.  Nutritionally, celeriac is low in [[carbohydrate]]s.
 
−
 
−
[[Image:CeleriacSoup.jpg|left|thumb|Celeriac soup.]]
 
  
−
It is not as popular as other root vegetables, especially in the western hemisphere, very possibly because of its garish appearance before cleaning: it has been described as "a vegetable octopus" in reference to the tangle of rootlets that grow at the base.
 
  
−
There are numerous [[cultivar]]s available, especially in Europe, where root vegetables are popular. Among the types are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the year [[2000]] trials.
 
  
−
Celeriac has good keeping properties and should last three to four months if stored between 0° and 5° C and not allowed to dry out.
 
  
  
−
== See also ==
 
  
−
* [[List of culinary vegetables]]
 
  
 
== References ==
 
== References ==
Line 139: Line 136:
  
 
* Bender, D. A., and A. E. Bender. 2005. ''A Dictionary of Food and Nutrition''. New York:  Oxford University Press. ISBN 0198609612.
 
* Bender, D. A., and A. E. Bender. 2005. ''A Dictionary of Food and Nutrition''. New York:  Oxford University Press. ISBN 0198609612.
 +
 +
<ref name=Fragiska>Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. ''Environmental Archaeology'' '''10''' (1): 73-82.</ref>
  
 
* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
 
* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
Line 144: Line 143:
  
  
−
* Harper, Douglas (2001). [http://www.etymonline.com/index.php?term=celery Etymology of ''celery'']. Retrieved 2005 [[5 January]].
+
* Harper, Douglas (2001). [http://www.etymonline.com/index.php?term=celery Etymology of ''celery'']. Retrieved 2005 5 January.
 
* Shadick NA, Liang MH, Partridge AJ, et al. The natural history of exercise-induced anaphylaxis: survey results from a 10-year follow-up study. J Allergy Clin Immunol 1999;104(1):123-7
 
* Shadick NA, Liang MH, Partridge AJ, et al. The natural history of exercise-induced anaphylaxis: survey results from a 10-year follow-up study. J Allergy Clin Immunol 1999;104(1):123-7
  

Revision as of 17:29, 19 August 2007

Celery
Snijselderij Apium graveolens.jpg
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Apiales
Family: Apiaceae
Genus: Apium
Species: graveolens
Binomial name
Apium graveolens
L.

Celery is a plant species, Apium graveolens, in the parsley family (Apiaceae or Umbelliferae). The domesticated form Apium gravelens var. dulce is grown for its edible leafstalks, leaves, fruits, and roots. The term celery also is used for the crisp, edible leafstalks (petioles) of this plant and for the edible seed-like fruits that serve as a flavoring. The term celeriac is used for a specially selected cultivar group (Apium graveolens Rapaceum Group) of celery that is grown as a root vegetable for its large taproot, rather than the stem or leaves.

Cultivars of the species Apium graveolens have been used for centuries, while others have been domesticated only in the last 200-300 years (Zohary and Hopf 2000).

Description

Apium graveolens is a member of the Apiaceae or Umbelliferae family (both names are allowed by the International Code of Botanical Nomenclature). This family comprises unusually aromatic plants with hollow stems, including the cumin, parsley, carrot, parsnip, dill, caraway, fennel, and other relatives. The family also includes some highly toxic plants, such as hemlock.

Apiaceae is a large family with about 300 genera and more than 3,000 species. The earlier name Umbelliferae derives from the inflorescence being in the form of a compound "umbel." The small flowers are radially symmetrical with 5 small sepals, 5 petals, and 5 stamens.

Apium graveolens is native to the Mediterranean and the Middle East and is found in the wild state in much of the north temperate Old World. Apium graveolens grows to 1 meter tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 centimeters (cm) long and 2-4 cm broad. The flowers are creamy-white, 2-3 millimeters (mm) diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide. The edible celery stalk is not a plant stem as often claimed. It is a petiole, which is part of a leaf.

The closely related Apium bermejoi from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left.

The names for celery include the following:

  • English: celery, leaf celery, stalk celery, celeriac, turnip-rooted celery
  • Spanish: apio
  • French: céleri, céleri feuille, céleri à couper, céleri-branche, céleri à côtes, céleri-rave
  • German: Sellerie
  • Italian: Sedano
  • Portuguese: aipo, salsão
  • Russian: Сельдерей
  • Chinese: 芹菜
    • Pinyin: qín cài
  • Persian: کرفس
  • Hindi: Radhuni, Ajwain
  • Finnish: Selleri
  • Greek: Σέλινο
  • Slovene: Zelena

History

Zohary and Hopf (2000) note that celery leaves and inflorences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century B.C.E. were recovered in the Heraion of Samos. However, they note "since A. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms."

Fragiska (2005) mentions another archeological find of celery, dating to the 9th century B.C.E., at Kastanas, Greece. However, the literary evidence for ancient Greece is far more abundant. In Homer's Iliad, the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in Odyssey there is mention of the meadows of violet and wild celery surrounding the cave of Calypso (Fragiska 2005).

A chthonian symbol (pertains to, gods or spirits of the underworld, especially in relation to Greek religion), celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos, and Thebes. The spicy odour and dark leaf color encouraged this association with the cult of death. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder (Natural History XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery (Fragiska 2005).

Cultivation

Thre are two main varieties of celery grown today: Pascal celery, which is pale green and the most common variety, and Golden celery, which is grown under cover (a layer of soil or paper) to prevent chlorophyll from developing and imparting the green color (Herbst 2001).

In North America, commercial production of celery is dominated by Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavored, and the most crisp and tender.

The wild form of celery is known as smallage. It has a furrowed stalk with wedge-shaped leaves. The whole plant has a coarse, rank taste and a peculiar smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.

The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year. After one or two thinnings out and transplantings, the plants are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.

In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter.

Uses

Apium graveolens is used around the world as a vegetable, either for the crisp stems or fleshy taproot.

In temperate countries, celery is also grown for its seeds, which yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots.

It is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery is one of three vegetables considered the holy trinity (along with onions and bell peppers) of Louisiana Creole and Cajun cuisine. It is also one of the three vegetables (together with onions and carrots) that constitute the French mirepoix, which is often used as a base for sauces and soups.

Celeriac (Apium graveolens Rapaceum Group) (also known as 'celery root,' 'turnip-rooted celery' or 'knob celery') is a specially selected Cultivar Group of celery, grown as a root vegetable for its large and well-developed taproot rather than for its stem and leaves. The root is used when it is about 10-12 cm in diameter, or the size of a large potato. Celeriac may be used raw or cooked. It is best to peel celeriac before use, since the outer skin is tough and stringy. It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in casseroles and baked dishes. The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the Bloody Mary. The tomato juice moving through the stalk is lightly permeated with the celery flavor. Nutritionally, celeriac is low in carbohydrates.

Celeriac soup.

It is not as popular as other root vegetables, especially in the western hemisphere, very possibly because of its garish appearance before cleaning: it has been described as "a vegetable octopus" in reference to the tangle of rootlets that grow at the base.

There are numerous cultivars available, especially in Europe, where root vegetables are popular. Among the types are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the year 2000 trials.

Celeriac has good keeping properties and should last three to four months if stored between 0° and 5° C and not allowed to dry out.


Medicine

The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 C.E.[1]

The whole plant is gently stimulant, nourishing, and restorative; it can be liquidized and the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis or urethritis, for weak conditions and nervous exhaustion.[verification needed]

Celery seeds

The seeds, harvested after the plant flowers in its second year, are the basis for a homeopathic extract used as a diuretic. The extract is believed to help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis. They are also used as a mild digestive stimulant. The extract can be combined with almond or sunflower oil, and massaged into arthritic joints or for painful gout in the feet or toes.[verification needed]

The root is an effective diuretic and has been taken for urinary stones and gravel. It also acts as a bitter digestive remedy and liver stimulant. A tincture can be used as a diuretic in hypertension and urinary disorders, as a component in arthritic remedies, or as a kidney energy stimulant and cleanser.[verification needed]

Celery roots, fruits (seeds), and aerial parts, are used ethnomedically to treat mild anxiety and agitation, loss of appetite, fatigue, cough, and as a anthelmintics (vermifuge). [verification needed]

Caution

Cross-section of a Pascal celery stalk.
  • Bergapten in the seeds could increase photosensitivity, so do not apply the essential oil externally in bright sunshine.
  • Avoid the oil and large doses of the seeds during pregnancy: they can act as a uterine stimulant.
  • Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides.

Allergic responses

Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock.[2] The allergen does not appear to be destroyed at cooking temperatures. Celery root - commonly eaten as celeriac, or put into drinks - is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe.[3]


Trivia

  • Celery contains androsterone, a hormone released through sweat glands said to attract women.
  • There is a common belief that celery is so difficult for humans to digest, that it has 'negative calories' because human digestion burns more calories than can be extracted. Snopes[2] believes this to be true, however at only 6kcal per rib, the effect is negligible. Celery is still valuable in diets, where it provides low-calorie fiber bulk.
  • Some pet rabbits eat a lot of celery. One may wonder if this means rabbits lose a lot of weight. However, a rabbit's natural flora of bacteria in their appendix includes micro-organisms which break down the cellulose in the celery into a form which the rabbit can absorb.


References
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  1. ↑ Celsus, de Medicina, Thayer translation [1]
  2. ↑ Celestin J, Heiner DC. West J, Allergy and Immunology: Food-Induced Anaphylaxis. West. J. Med. 1993 Jun; 158(6): 610-611.
  3. ↑ Bublin M, Radauer C, Wilson IBH, Kraft D, Scheiner O, Breiteneder H and Hoffmann-Sommergruber K Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients The FASEB Journal. 2003;17:1697-1699.
  • Bender, D. A., and A. E. Bender. 2005. A Dictionary of Food and Nutrition. New York: Oxford University Press. ISBN 0198609612.

[1]

  • Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.


  • Harper, Douglas (2001). Etymology of celery. Retrieved 2005 5 January.
  • Shadick NA, Liang MH, Partridge AJ, et al. The natural history of exercise-induced anaphylaxis: survey results from a 10-year follow-up study. J Allergy Clin Immunol 1999;104(1):123-7


[2]

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  1. ↑ Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. Environmental Archaeology 10 (1): 73-82.
  2. ↑ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p.202.
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