Celery
(Apium graveolens)
Description
Celery is the seed of a biennial bush from the plant family Umbelliferae, and has a rosette with long, broad leaves. In the second year, a stem approximately 1 metre long forms with greenish-white flowers. The seeds are oval, light brown in colour and have a bitter taste that somewhat resembles nutmeg and parsley. It takes 75,000 seeds to make up half a kilogram.
Origin
Celery comes from southern Europe, and grows from Scandinavia to North Africa. It is often also found in vegetable gardens.
It does best in a cool, moist climate and sandy soil.
Did you know?
The Romans used it as a flavouring, but also associated it with misfortune and death. The leaves were used to make funeral wreaths.
The leaves purify the blood. An ointment made with the leaves helps for fungal infections. Consuming small quantities of the seeds relieves the pain of gout, arthritis and rheumatism.
Quality
The leaves are of good quality if they have a bright, dark green colour. The stems have a ribbed structure, are preferably undamaged and do not have any brown or yellow discolouring. The seeds should be brown to dark brown in colour.
Uses
Celery seeds are generally used for the seasoning of salads, sauces, soups and meat. The ground seeds are added to the drink “bloody Mary” as celery salt. The stems are eaten as a salad ingredient, but are sometimes also used along with the leaves in stews and casseroles.