Celery

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For the software, see Celery (software).
Celery
Celery 1.jpg
Celery for sale
Genus Apium
Species Apium graveolens
Cultivar group Dulce Group

Celery (Apium graveolens Dulce Group or Apium graveolens var. dulce) [1] is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice. Celeriac and leaf celery are different groups of cultivars of Apium graveolens.

Contents

Description

Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 centimetres (1–2+1⁄2 inches) long and 2–4 cm (1–1+1⁄2 in) broad. The flowers are creamy-white, 2–3 mm (3⁄32–1⁄8 in) in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm (1⁄16–5⁄64 in) long and wide. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. [2] A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. [3]

Chemistry

The main chemicals responsible for the aroma and taste of celery are butylphthalide and sedanolide. [4]

Etymology

First attested and printed in English as "sellery" by John Evelyn in 1664, [5] the modern English word "celery" derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon, [6] the latinisation of the Ancient Greek : σέλινον, romanized: selinon, "celery". [7] [8] The earliest-attested form of the word is the Mycenaean Greek se-ri-no, written in Linear B syllabic script. [9]

Taxonomy

The species Apium graveolens was described by Carl Linnaeus in Volume One of his Species Plantarum in 1753. [10] Cultivated celery has been called Apium graveolens var. dulce or Apium graveolens Dulce Group. [1]

Cultivation

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 and transplantings, they are, on attaining a height of 15–20 cm (6–8 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market. [11]

Celery was first grown as a winter and early spring vegetable. [12] It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. [12] By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April. [13]

In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery. [2] Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining. [14]

The stalks can be eaten raw, or as an ingredient in salads, or as a flavouring in soups, stews, and pot roasts. [15]

Harvesting and storage

Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The petioles and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib[ clarification needed ] length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to 27 kg (60 lb). [16] Under optimal conditions, celery can be stored for up to seven weeks from 0–2 °C (32–36 °F). Inner stalks may continue growing if kept at temperatures above 0 °C (32 °F). Shelf life can be extended by packaging celery in anti-fogging, micro-perforated shrink wrap. [17] Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation. [18]

Celery stalk may be preserved through pickling by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil. [19]

Sulfites

In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the sulfites in the preservative caused allergic reactions in some people. [20] In 1986, the U.S. Food and Drug Administration banned the use of sulfites on fruits and vegetables intended to be eaten raw. [21]

Allergic reactions

Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock. [22] Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in gastrointestinal disorders and other symptoms, although in most cases, celery sensitivity is not considered clinically significant. [23] In the European Union and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked. [24]

The Apium graveolens plant has an OPALS allergy scale rating of 4 out of 10, indicating moderate potential to cause allergic reactions, exacerbated by over-use of the same plant throughout a garden. [25] Celery has caused skin rashes and cross-reactions with carrots and ragweed. [25]

Celery, raw (Apium graveolens)
Nutritional value per 100 g (3.5 oz)
Energy 67 kJ (16 kcal)
2.97 g (including fibre)
Starch 0.00 g
Sugars 1.34 g
Dietary fibre 1.6 g
Fat
0.17 g
Saturated 0.042 g
Monounsaturated 0.032 g
Polyunsaturated 0.079 g
0.69 g
Vitamins and minerals
Vitamins Quantity
%DV†
Vitamin A equiv.
2%
22 μg
Thiamine (B1)
2%
0.021 mg
Riboflavin (B2)
4%
0.057 mg
Niacin (B3)
2%
0.320 mg
Pantothenic acid (B5)
5%
0.246 mg
Vitamin B6
4%
0.074 mg
Folate (B9)
9%
36 μg
Vitamin B12
0%
0.00 μg
Choline
1%
6.1 mg
Vitamin C
3%
3.1 mg
Vitamin D
0%
0 IU
Vitamin E
2%
0.27 mg
Vitamin K
24%
29.3 μg
Minerals Quantity
%DV†
Calcium
3%
40 mg
Copper
4%
0.035 mg
Iron
1%
0.20 mg
Magnesium
3%
11 mg
Manganese
4%
0.103 mg
Phosphorus
2%
24 mg
Potassium
9%
260 mg
Selenium
1%
0.4 μg
Sodium
3%
80 mg
Zinc
1%
0.13 mg
Other constituentsQuantity
Water95.43 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, [26] except for potassium, which is estimated based on expert recommendation from the National Academies. [27]

Uses

Nutrition

Raw celery is 95% water, 3% carbohydrates, 0.7% protein, and contains negligible fat. A 100-gram (3+1⁄2-ounce) reference amount provides 16 calories of food energy and is a rich source of vitamin K, providing 73% of the Daily Value, with no other micronutrients in significant content.

Culinary

Celery is eaten around the world as a vegetable. In North America and Europe the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is also used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups. [28] It is used in the Iranian stew khoresh karafs .

Leaves

Celery leaves are frequently used in cooking to add a mild spicy flavour to foods, similar to, but milder than black pepper. Celery leaves are suitable dried and sprinkled on baked, fried or roasted fish or meats, or as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish. [29]

Seeds

Celery seed essential oil CelerySeedEssOil.png
Celery seed essential oil

In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable essential oil that is used in the perfume industry. The oil contains the chemical compound apiole. Celery seeds can be used as flavouring or spice, either as whole seeds or ground. [30]

Celery salt

Celery seeds can be ground and mixed with salt to produce celery salt. Celery salt can be made from an extract of the roots or by using dried leaves. Celery salt is used as a seasoning, in cocktails (commonly to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Similarly, combinations of celery powder and salt are used to flavour and preserve cured pork [31] and other processed meats as an alternative to industrial curing salt. [32] The naturally occurring nitrates in celery work synergistically with the added salt to cure food. [33]

Celery juice

In 2019, a trend of drinking celery juice was reported in the United States, based on "detoxification" claims posted on a blog. The claims have no scientific basis, but the trend caused a sizable spike in celery prices. [34] [35]

In culture

Selinunte didrachm coin bearing a selinon (celery) leaf, c. 515-470 BCE Selinos didrachm ANS 685 670331.jpg
Selinunte didrachm coin bearing a selinon (celery) leaf, c. 515–470  BCE
Apium illustration from Barbarus Apuleius' Herbarium, c. 1400 CE Celery (apium).jpg
Apium illustration from Barbarus Apuleius' Herbarium, c. 1400 CE

Daniel Zohary and Maria Hopf [36] note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaoh Tutankhamun (died 1323 BCE), and celery mericarps dated to the seventh century BCE were recovered in the Heraion of Samos. However, they note A. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by classical antiquity is it thought that celery was cultivated. [37]

M. Fragiska mentions an archeological find of celery dating to the 9th century BCE, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's Iliad , the horses of the 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 Calypso's Cave. [38]

In the Capitulary of Charlemagne, compiled c. 800, apium appears, as does olisatum, or alexanders, among medicinal herbs and vegetables the Frankish emperor desired to see grown. [39] At some later point in medieval Europe, celery displaced alexanders. [40]

The name "celery" retraces the plant's route of successive adoption in European cooking, as the English "celery" (1664) is derived from the French céleri coming from the Lombard term, seleri, from the Latin selinon, borrowed from Greek. [41]

Celery's late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699, John Evelyn could recommend it in his Acetaria. A Discourse of Sallets : "Sellery, apium Italicum, (and of the Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is a hot and more generous sort of Macedonian Persley or Smallage... and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet, at our Great Men's tables, and Praetors feasts, as the Grace of the whole Board". [42]

Celery makes a minor appearance in colonial American gardens; its culinary limitations are reflected in the observation by the author of A Treatise on Gardening, by a Citizen of Virginia that it is "one of the species of parsley". [43] Its first extended treatment in print was in Bernard M'Mahon's American Gardener's Calendar (1806). [44]

After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in celery vases to be salted and eaten raw. Celery was so popular in the United States during the 19th and early 20th centuries that the New York Public Library's historical menu archive shows that it was the third-most-popular dish in New York City menus during that time, behind only coffee and tea. In those days, celery cost more than caviar, as it was difficult to cultivate. There were also many varieties of celery back then that are no longer around because they are difficult to grow and do not ship well. [45]

A chthonian symbol among the ancient Greeks, celery was said to have sprouted from the blood of Kadmilos, father of the Cabeiri, chthonian divinities celebrated in Samothrace, Lemnos, and Thebes.[ citation needed ] The spicy odor 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, in [46] Achaea, the garland worn by the winners of the sacred Nemean Games was also made of celery. [38] The Ancient Greek colony of Selinous (Ancient Greek : Σελινοῦς, Selinous), on Sicily, was named after wild parsley that grew abundantly there; Selinountian coins depicted a parsley leaf as the symbol of the city.[ citation needed ]

See also

Related Research Articles

<span class="mw-page-title-main">Dill</span> Species of flowering plant in the celery family Apiaceae

Dill is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food.

<span class="mw-page-title-main">Parsley</span> Species of flowering plant in the celery family Apiaceae cultivated as an herb

Parsley, or garden parsley is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable.

<i>Beta vulgaris</i> Species of flowering plant

Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae. Economically, it is the most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach beet or silverbeet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars, despite their quite different morphologies, fall into the subspecies Beta vulgaris subsp. vulgaris. The wild ancestor of the cultivated beets is the sea beet.

<span class="mw-page-title-main">Parsnip</span> Root vegetable in the flowering plant family Apiaceae

The parsnip is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces a flowering stem topped by an umbel of small yellow flowers in its second growing season, later producing pale brown, flat, winged seeds. By this time, the stem has become woody, and the tap root inedible. Precautions should be taken when handling the stems and foliage, as parsnip sap can cause a skin rash or even blindness if exposed to sunlight after handling.

<span class="mw-page-title-main">Collard (plant)</span> Variety of plant

Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis.

<span class="mw-page-title-main">Celeriac</span> Variety of plant

Celeriac, also called celery root, knob celery, and turnip-rooted celery, is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.

<span class="mw-page-title-main">Cardoon</span> Species of flowering plant

The cardoon, also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms, including the globe artichoke. It is native to the Mediterranean region, where it was domesticated in ancient times and still occurs as a wild plant.

<i>Portulaca oleracea</i> Annual succulent in the family Portulacaceae

Portulaca oleracea is an annual succulent in the family Portulacaceae.

<span class="mw-page-title-main">Taro</span> Species of plant

Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures. Taro is believed to be one of the earliest cultivated plants.

<i>Apium graveolens</i> Species of plant

Apium graveolens, known in English as wild celery, is an Old World species of flowering plant in the family Apiaceae. It was first described by Carl Linnaeus in 1753.

<i>Apium</i> Genus of flowering plants

Apium is a genus, as currently circumscribed by Plants of the World Online, of 12 species of flowering plants in the family Apiaceae, with an unusual highly disjunct distribution with one species in the temperate Northern Hemisphere in the Western Palaearctic, and the rest in the temperate Southern Hemisphere in southern Africa, southern South America, Australia, and New Zealand. They are prostrate to medium-tall annual, biennial or perennial herbs growing up to 1 m high in wet soil, often marshes and salt marshes, and have pinnate to bipinnate leaves and small white flowers in compound umbels. Some species are edible, notably Apium graveolens, which is the wild ancestor of the commercially important vegetables celery, celeriac and leaf celery.

<i>Smyrnium olusatrum</i> Species of flowering plant

Smyrnium olusatrum, common name alexanders is an edible flowering plant of the family Apiaceae (Umbelliferae), which grows on waste ground and in hedges around the Mediterranean and Atlantic coastal regions of Europe. It was formerly widely grown as a pot herb, but is now appreciated mostly by foragers.

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<span class="mw-page-title-main">Leaf celery</span> Subspecies of flowering plant

Leaf celery, also called Chinese celery or Nan Ling celery, is a group of cultivars of Apium graveolens cultivated in East Asian countries for their edible, flavorful stalks and leaves.

<i>Glebionis coronaria</i> Species of flowering plant

Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America.

<span class="mw-page-title-main">Carrot</span> Root vegetable

The carrot is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.

<span class="mw-page-title-main">Petiole (botany)</span> Stalk holding a leaf to its stem

In botany, the petiole is the stalk that attaches the leaf blade to the stem. It is able to twist the leaf to face the sun, producing a characteristic foliage arrangement, and also optimizing its exposure to sunlight. Outgrowths appearing on each side of the petiole in some species are called stipules. The terms petiolate and apetiolate are applied respectively to leaves with and without petioles.

<i>Apium prostratum</i> Species of plant

Apium prostratum, commonly known as sea celery, is a variable herb native to coastal Australia and New Zealand. The leaves are variable, with toothed leaflets, and a celery like aroma. The tiny white flowers occur in clusters.

<i>Oenanthe javanica</i> Species of plant

Oenanthe javanica, commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort, minari and Japanese parsley, is a plant of the genus Oenanthe originating from East Asia. It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to Queensland, Australia.

References

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