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NIMI:
Apium graveolensis (laji)
var. dulce (muunnos)
APIACEAE,
APIUM selleirt. Celery.Stjälksellery
https://en.wikipedia.org/wiki/Celery
CeleryNandu (
Apium graveolens) is a cultivated plant,
variety in the family
Apiaceae, commonly used as a
vegetable. Depending on location and cultivar, either its stalks or its hypocotyl are eaten and used in cooking.
In North America the dominant variety most commonly available in trade is "celery",
Apium graveolens var.
dulce, whose
stalks are eaten raw, or as an
ingredient in salads, or as a flavoring in soups, stews, and pot roasts.
In Europe the dominant variety most commonly available in trade is
celeriac (
Apium graveolens var.
rapaceum) whose
hypocotyl
forms
a large bulb which is eaten raw grated in a salad, cooked, or as
the major ingredient in a soup. It is commonly, but incorrectly, called
"celery root". The leaves of
rapaceum are used as seasoning, but its fibrous stalks find only marginal use.
[2][3][4]
Celery seed is also used as a
spice. its extracts are also used in medicines. The plant grows to 1 m (3.3 ft) tall.
Celery leaves are
pinnate
to bipinnate with rhombic leaflets 3–6 cm (1.2–2.4 in) long and 2–4 cm
broad. The flowers are creamy-white, 2–3 mm in diameter, and are
produced in dense compound
umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide. Modern
cultivars have been selected for solid
petioles, leaf stalks.
[5] A celery stalk readily separates into
"strings" which are bundles of angular
collenchyma cells exterior to the
vascular bundles.
[6]
Taxonomy
Cross-section of a 'Pascal' celery rib, the petiole
Celery was described by
Carl Linnaeus in Volume One of his
Species Plantarum in
Etymology
First attested in
English in 1664, the word "celery" derives from the
French céleri, in turn from
Italian seleri, the plural of
selero, which comes from
Late Latin selinon,
[7] the
latinisation of the
Greek σέλινον (
selinon), "parsley".
[8][9] The earliest attested form of the word is the
Mycenaean Greek se-ri-no, written in
Linear B syllabic scrip
Cultivation
Head of celery, sold as a vegetable. Usually only the leaf stalks are eaten
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 (5.9–7.9 in), planted out in deep trenches for convenience of
blanching, which is effected by earthing up to exclude light from the
stems.
In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing
tonic, welcomed
to counter the salt-sickness[further explanation needed]
of a winter diet. By the 19th century, the season for celery had been
extended, to last from the beginning of September to late in April.
[12]
North America
In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery.
[5]
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, without
roots and just a little green leaf remaining.
Europe
In Europe the dominant variety of celery most commonly grown is
Apium graveolens var.
rapaceum grown because its
hypocotyl
forms a large bulb, correctly called celeriac, but often incorrectly
called celery root. The leaves are used as seasoning, and the stalks
find only marginal use.
[2][3][4]
Asia
Chinese celery (Apium graveolens var. secalinum) is a cultivar from East Asia.
Wild
The wild form of celery is known as "smallage". It has a furrowed
stalk with wedge-shaped leaves, the whole plant having a coarse, earthy
taste, and a distinctive smell. The stalks are not usually eaten (except
in soups or stews in
French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice.
[13]
With cultivation and blanching, the stalks lose their acidic qualities
and assume the
mild, sweetish, aromatic taste particular to celery as a
salad plant.
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).
Under optimal conditions, celery can be stored for up to seven weeks
between 0 to 2 °C (32 to 36 °F). Inner stalks may continue growing if
kept at temperatures above 0 °C (32 °F). 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.
[14]
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.
[15] In 1986, the U.S.
Food and Drug Administration banned the use of sulfites on fruits and vegetables intended to be eaten raw.
[16]
Uses
Celery seed (Apium graveolens) essential oil
Celery is eaten around the world as a vegetable. In North America the
crisp petiole (leaf stalk) is used. In Europe the hypocotyl is 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, such as chicken noodle soup.
Seeds
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable
volatile oil used in the perfume and pharmaceutical industries. They contain an
organic compound called
apiole. Celery seeds can be used as
flavouring or spice, either as whole seeds or ground.
Celery salt
The seeds can be ground and mixed with salt, to produce
celery salt.
Celery salt can be made from an extract of the roots or using dried
leaves. Celery salt 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.
Medicine
The use of celery seed in
pills for relieving pain was described by
Aulus Cornelius Celsus around AD 30.
[17] Celery seeds contain a compound,
3-n-butylphthalide, that has been demonstrated
to lower blood pressure in rats.
[18]
Celery juice significantly reduced hypertension in 87.5% of patients (14 of 16) tested.
[19] Another study showed the same effect on
hypertension associated with pregnancy.
[20]
Tender
shoots or sprouts of
germinated celery seeds (
Apium), flaxseeds (
Linum) and fenugreek (
Trigonella), when eaten together, are said to have
a cooling effect on the entire body.
[21]
Bergapten in the seeds can
increase photosensitivity, so the use of
essential oil
externally in bright sunshine should be avoided. The oil and large
doses of seeds should
be avoided during pregnancy, as they can act as
a
uterine stimulant. Seeds intended for cultivation are not suitable for
eating as they are often treated with fungicides.
Nutrition
Celery is used in
weight-loss diets, where it provides low-calorie
dietary fibre bulk. Celery is often incorrectly thought to be a "
negative-calorie food,"
the digestion of which burns more calories than the body can obtain. In
fact, eating celery provides positive net calories, with digestion only
consuming a small proportion of the calories taken in.
[22]
Allergies
Celery is among a small group of foods (headed by
peanuts)
that
appear to provoke the most severe allergic reactions; for people
with celery allergy, exposure can cause potentially fatal
anaphylactic shock.
[23] 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.
Exercise-induced anaphylaxis
may be exacerbated. 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.
[24] In the European Union, foods that contain or may contain celery, even in trace amounts, must be clearly marked as such.[25]
Chemistry
Polyynes can be found in
Apiaceae vegetables like celery, and their extracts show cytotoxic activities.
[26][27]
Apiin and
apigenin can be extracted from celery and parsley.
Lunularin is a dihydrostilbenoid found in common celery.
Some aromatic compounds of celery leaves and stalks are reported as
butylphthalide and
Sedanolide.
History
Selinunte
didrachm coin bearing a
selinon (celery) leaf, circa 515-470 BC.
Daniel Zohary and Maria Hopf
[28] note that celery leaves and
inflorescences were part of the garlands found in the tomb of pharaoh
Tutankhamun (died 1323 BC), and celery
mericarps dated to the seventh century BC 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.
M. Fragiska mentions an archeological find of celery dating to the 9th century BC, 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 the cave of
Calypso.
[29]
Cultural depictions
Apium illustration from Barbarus Apuleius'
Herbarium, c. 1400.
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.
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[30] in
Achaea, the garland worn by the winners of the sacred
Nemean Games was also made of celery.
[29] The Ancient Greek colony of
Selinous (
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.
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.
[31]
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 an 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".
[32]
See also
References
"Taxon: Apium graveolens". U.S. National Plant Germplasm System. Germplasm Resources Information Network (GRIN), Agricultural Research Service (ARS), US Department of Agriculture (USDA). Retrieved March 31, 2016.
