| Celery | |
|---|---|
 Celery for sale | |
| Genus | Apium |
| Species | Apium graveolens |
| Cultivar group | Dulce Group |
Celery (Apium graveolens Dulce Group orApium graveolens var.dulce)[1] is a cultivated plant belonging to the speciesApium graveolens in the familyApiaceae that has been used as avegetable since ancient times.
The original wild species has been selectively bred over centuries into three primarycultivar groups: stalk celery (Dulce Group), consumed for its fibrous edible stalks;leaf celery (Secalinum Group), grown for its aromatic leaves; andceleriac (Rapaceum Group), cultivated for its large, edible hypocotyl. Celery is characterized by its long, ribbed stalks,pinnate leaves, and small white flowers arranged inumbels.
Celery is composed primarily of water (95%) but contains large amounts ofvitamin K and negligiblefat. The vegetable is commonly consumed raw insalads, cooked insoups andstews, orjuiced. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed intocelery salt. Celery is among a small group of foods that may provokeallergic reactions.
Historically, celery has heldmedicinal, culinary, and symbolic significance. Literary evidence indicates celery cultivation inAncient Greece, whileancient Egyptians incorporated it into funeralgarlands. Celery remains eaten around the world.
Celery leaves arepinnate to bipinnate with rhombic leaflets 3–6 centimetres (1–2+1⁄2 inches) long and2–4 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 compoundumbels. The seeds are broad ovoid to globose,1.5–2 mm (1⁄16–5⁄64 in) long and wide. Moderncultivars have been selected for either solidpetioles, leaf stalks, or a large hypocotyl.[2] A celery stalk readily separates into "strings" which are bundles of angularcollenchyma cells exterior to thevascular bundles.[3]
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The main chemicals responsible for the aroma and taste of celery arebutylphthalide andsedanolide.[4]
First attested and printed in English as "sellery" byJohn Evelyn in 1664,[5] the modern English word "celery" derives from theFrenchcéleri, in turn fromItalianseleri, the plural ofselero, which comes fromLate Latinselinon,[6] thelatinisation of theAncient Greek:σέλινον,romanized: selinon, "celery".[7][8] The earliest-attested form of the word is theMycenaean Greekse-ri-no, written inLinear B syllabic script.[9]
The speciesApium graveolens was described byCarl Linnaeus in Volume One of hisSpecies Plantarum in 1753.[10] Cultivated celery has been calledApium graveolens var.dulce orApium graveolens Dulce Group.[1]
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 cleansingtonic to counter thedeficiencies of a winter diet based on salted meats without fresh vegetables.[12] By the 19th century, the season for celery inEngland 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 occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Thepetioles 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-perforatedshrink 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 throughpickling by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.[19]
In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that thesulfites 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]
Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatalanaphylactic shock.[22] Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting ingastrointestinal disorders and other symptoms, although in most cases, celery sensitivity is not considered clinically significant.[23] In theEuropean Union and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked.[24]
TheApium graveolens plant has anOPALS 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 withcarrots andragweed.[25]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 57 kJ (14 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
2.97 g (including fibre) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Starch | 0.00 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.34 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fibre | 1.6 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.17 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.042 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.032 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.079 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.69 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 95.43 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[26] except for potassium, which is estimated based on expert recommendation from theNational Academies.[27] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Raw celery is 95% water, 3%carbohydrates, 0.7%protein, and contains negligiblefat. A100-gram (3+1⁄2-ounce) reference amount provides 14calories offood energy and is a rich source ofvitamin K, providing 24% of theDaily Value, with no othermicronutrients in significant content.
Celery is eaten around the world as a vegetable. In North America and Europe the crisppetiole (leaf stalk) is used. In Europe thehypocotyl 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" ofLouisiana Creole andCajun cuisine. Celery, onions, and carrots make up the Frenchmirepoix, often used as a base for sauces and soups. Celery is a staple in many soups.[28] It is used in the Iranian stewkhoresh karafs.
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]
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuableessential oil that is used in the perfume industry. The oil contains thechemical compoundapiole. Celery seeds can be used as flavouring or spice, either as whole seeds or ground.[30]
Celery seeds can be ground and mixed with salt to producecelery 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 ofBloody Mary cocktails), on theChicago-style hot dog, and inOld 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 industrialcuring salt.[32] The naturally occurringnitrates in celery work synergistically with the added salt to cure food.[33]
In 2019, a trend of drinking celery juice was reported in the United States, based on "detoxification" claims posted on ablog. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.[34][35]
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Daniel Zohary and Maria Hopf[36] note that celery leaves andinflorescences were part of the garlands found in the tomb of pharaohTutankhamun (died 1323 BCE), and celerymericarps dated to the seventh century BCE were recovered in theHeraion of Samos. However, they noteA. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only byclassical antiquity is it thought that celery was cultivated.[37]
M. Fragiska mentions an archeological find of celery dating to the 9th century BCE, atKastanas; however, the literary evidence forancient Greece is far more abundant. InHomer'sIliad, the horses of theMyrmidons graze on wild celery that grows in the marshes ofTroy, and inOdyssey, there is mention of the meadows of violet and wild celery surroundingCalypso's Cave.[38]
In theCapitulary ofCharlemagne, compiled c. 800,apium appears, as doesolisatum, oralexanders, among medicinal herbs and vegetables the Frankish emperor desired to see grown.[39] At some later point inmedieval 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 Frenchcéleri coming from theLombard term,seleri, from the Latinselinon, 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 hisAcetaria. A Discourse ofSallets: "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 ofMacedonian Persley orSmallage... 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 ofA Treatise on Gardening, by a Citizen of Virginia that it is "one of the species ofparsley".[43] Its first extended treatment in print was inBernard M'Mahon'sAmerican 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 incelery vases to be salted and eaten raw. Celery was so popular in the United States during the 19th and early 20th centuries that theNew York Public Library'shistorical menu archive shows that it was the third-most-popular dish in New York City menus during that time, behind onlycoffee andtea. In those days, celery cost more thancaviar, 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]
Achthonian symbol among the ancient Greeks, celery was said to have sprouted from the blood ofKadmilos, father of theCabeiri, chthonian divinities celebrated inSamothrace,Lemnos, andThebes.[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 theIsthmian Games were first made of celery before being replaced by crowns made ofpine. According toPliny the Elder, in[46]Achaea, the garland worn by the winners of the sacredNemean Games was also made of celery.[38] The Ancient Greek colony ofSelinous (Ancient Greek:Σελινοῦς,Selinous), onSicily, was named after wild parsley that grew abundantly there; Selinountian coins depicted a parsley leaf as the symbol of the city.[citation needed]
