Celery: Difference between revisions

| statusname = LCCelery

'''Celery''' ('''''Apium graveolens'' Dulce Group''' or '''''Apium graveolens'' var. ''dulce''''')<ref name=NCBI_Celery>{{Cite web |title=''Apium graveolens'' Dulce Group |website=NCBI Taxonomy Browser |publisher=National Center for Biotechnology Information |url=https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=117781 |access-date=2024-05-28 }}</ref> is a cultivated plant belonging to the species ''[[marshlandApium graveolens]] plant'' in the family [[Apiaceae]] that has been cultivatedused as a [[vegetable]] since ancient times. Celery has a long fibrous stalk tapering into leaves. DependingCelery onseed locationpowder andis cultivar,used eitheras itsa stalks, leaves orspice. [[hypocotylCeleriac]] are eaten and used[[leaf incelery]] cooking.are different Celery[[cultivar seedgroup|groups powderof iscultivars]] usedof as''Apium a spicegraveolens''.

First attested and printed in English as "sellery" by [[John Evelyn]] in 1664,<ref>Grigson G. 1974. ''A Dictionary of English Plant Names''. Allen Lane {{ISBN|0-71-390442-9}}</ref> the modern English word "celery" derives from the [[French language|French]] ''céleri'', in turn from [[Italian language|Italian]] ''seleri'', the plural of ''selero'', which comes from [[Late Latin]] ''selinon'',<ref>{{cite web| url= https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0059%3Aentry%3Dselinon | title= selinon| editor-first1= Charlton T. |editor-last1= Lewis|editor-first2=Charles |editor-last2= Short| work=A Latin Dictionary| publisher=Perseus Digital Library, Tufts University}}</ref> the [[Latinisation (literature)|latinisation]] of the {{lang-langx|grc|σέλινον|selinon}}, "celery".<ref>{{cite web |title=σέλινον |url= https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dse%2Flinon |work=A titleGreek-English Lexicon |publisher=σέλινονPerseus Digital Library, Tufts University | editor-first1= Henry George |editor-last1=Liddell |editor-first2=Robert |editor-last2=Scott| work=A Greek-English Lexicon| publisher=Perseus Digital Library, Tufts University}}</ref><ref>{{cite web| url= http://www.etymonline.com/index.php?term=celery |title= celery| website=Etymonline.com }}</ref> The earliest -attested form of the word is the [[Mycenaean Greek]] ''se-ri-no'', written in [[Linear B]] syllabic script.<ref>{{cite web| title= celery| url= http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| website= Palaeolexicon.com| access-date= 2016-04-01| archive-url= https://web.archive.org/web/20160413031114/http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| archive-date= 2016-04-13| url-status= dead}}</ref>

CeleryThe species ''Apium graveolens'' was described by [[Carl Linnaeus]] in Volume One of his ''[[Species Plantarum]]'' in 1753.<ref>{{cite book | last=Linnaeus | first=C | author-link=Carl Linnaeus | title=Species Plantarum: Tomus I | publisher=Holmiae. (Laurentii Salvii). | year=1753 |language=la}}</ref> Cultivated celery has been called ''Apium graveolens'' var. ''dulce'' or ''Apium graveolens'' Dulce Group.<ref name=NCBI_Celery/>

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 {{convertcvt|15|–|20|cm|in|frac=2|abbr=on}}, 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.<ref>{{Cite web|title=How to grow celery / RHS Gardening|url=http://www.rhs.org.uk/vegetables/celery/grow-your-own|access-date=2022-01-04|website=www.rhs.org.uk|language=en-gb}}</ref>

Celery was first grown as a winter and early spring vegetable.<ref name="ODY">{{cite book | last=Ody | first=Penelope | title=The Complete Medicinal Herbal | publisher=Dorling Kindersley | date=March 15, 1993 |publisher=Dorling Kindersley |page=37}}</ref> It was considered a cleansing [[Medication#For nutrition|tonic]] to counter the [[scurvy|deficiencies]] of a winter diet based on salted meats without fresh vegetables.<ref name="ODY"/> By the 19th century, the season for celery in [[England]] had been extended, to last from the beginning of September to late in April.<ref>{{cite book | author last= William Robinson and W. P. Thomson | title first= The Vegetable GardenWilliam | url = https://archive.org/details/vegetablegarden00thomgoog |title=The editionVegetable Garden |last2= 3rdThomson |first2=W. P. |date=1920 |publisher=New 1920York, E.P. Dutton and company |edition=3rd |page = [https://archive.org/details/vegetablegarden00thomgoog/page/n253 227] | publisher name-list-style= New York, E.P. Dutton and company }}</ref>

The stalks can be eaten raw, or as an ingredient in salads, or as a flavoringflavouring in soups, stews, and pot roasts.<ref>{{Cite web |title=Top 10 ways to use up leftover celery |url=https://www.bbcgoodfood.com/howto/guide/love-your-leftovers-top-10-ways-use-celery |access-date=2022-06-26 |website=BBC Good Food |language=en}}</ref>

==Uses= Culinary ===

Celery is eaten around the world as a vegetable. In North America and Europe the crisp [[Petiole (botany)|petiole]] (leaf stalk) is used. In Europe the [[hypocotyl]] is also used as a root vegetable. The leaves are strongly flavoredflavoured and are used less often, either as a flavoringflavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the [[holyHoly trinity (cuisinecooking)|"holy trinity"]] of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. Celery, onions, and carrots make up the French [[mirepoix (cuisine)|mirepoix]], often used as a base for sauces and soups. Celery is a staple in many soups.<ref>{{Cite web|title=Celery - Ingredient|url=https://www.finecooking.com/ingredient/celery|access-date=2021-10-08|website=FineCooking|language=en-US|archive-date=2017-05-22|archive-url=https://web.archive.org/web/20170522104645/https://www.finecooking.com/ingredient/celery|url-status=dead}}</ref> It is used in the Iranian stew ''[[khoresh karafs]]''.

Celery leaves are frequently used in cooking to add a mild spicy flavorflavour 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.<ref>{{Cite web|date=2019-10-15|title=How to Use Celery Leaves|url=https://foodprint.org/blog/how-to-use-celery-leaves/|access-date=2022-02-17|website=FoodPrint|language=en-US}}</ref>

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 flavorflavour of [[Bloody Mary (cocktail)|Bloody Mary]] cocktails), on the [[Chicago-style hot dog]], and in [[Old Bay Seasoning]]. Similarly, combinations of celery powder and salt are used to flavorflavour and preserve cured pork<ref>{{cite web |title=Hot Dogs, Bacon, Celery Powder and Cancer Risk - American Institute for Cancer Research % |url=https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/ |website=American Institute for Cancer Research |access-date=15 September 2020 |date=26 July 2017}}</ref> and other processed meats as an alternative to industrial [[curing salt]].<ref>{{cite web |last=Aubrey |first=Allison |date=29 August 2019 |title=Duped In The Deli Aisle? 'No Nitrates Added' Labels Are Often Misleading |url=https://www.npr.org/sections/thesalt/2019/08/29/755115208/duped-in-the-deli-aisle-no-nitrates-added-labels-are-often-misleading |website=NPR.org |access-date=15 September 2020 |website=NPR.org |language=en}}</ref> The naturally occurring [[Curing (food preservation)#Nitrites from celery|nitritesnitrates in celery]] work synergistically with the added salt to cure food.<ref>{{Cite web |title=Is celery juice a viable alternative to nitrites in cured meats? |url=https://www.mcgill.ca/oss/article/food/celery-juice-viable-alternative-nitrites-cured-meats |access-date=2022-09-14 |website=Office for Science and Society |language=en}}</ref>

In 2019, a trend of drinking celery juice was reported in the United States, based on "[[Detoxification (alternative medicine)|detoxification]]" claims posted on a [[blog]]. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.<ref>{{Cite news|url=https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-url=https://ghostarchive.org/archive/20220101/https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-date=2022-01-01 |url-access=limited|title=Why Is Everyone Drinking Celery Juice as if It Will Save Them From Dying?|first=Marisa|last=Meltzer|newspaper=The New York Times |date=June 27, 2019}}{{cbignore}}</ref><ref>{{cite news |last1last=Uguen-Csenge |first1first=Eva |title=Celery prices soar as juice shops struggle to meet demand from latest health fad |url=https://www.cbc.ca/news/canada/british-columbia/celery-price-cost-juice-health-trend-1.5076439 |access-date=9 January 2020 |work=[[CBC News]] |date=29 March 2019}}</ref>

==NutritionIn culture==

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 [[Salad|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 [[Alexanders|Macedonian Persley]] or [[#WildApium graveolens|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".<ref>{{cite book|authorlast=Evelyn, J.|year=2005 |orig-year=1699|title=Acetaria: A Discourse of Sallets|publisher=B. Tooke; The Women's Auxiliary of Brooklyn Botanic Garden; Project Gutenberg|url=http://www.gutenberg.org/ebooks/15517}}</ref>

A [[Chthonic|chthonian]] symbol among the ancient Greeks, celery was said to have sprouted from the blood of [[Cabeiri|Kadmilos]], father of the [[Cabeiri]], chthonian divinities celebrated in [[Samothrace]], [[Lemnos]], and [[Thebes, Greece|Thebes]].{{Citation needed|reason=I think this comes from Clement, Exhortation to the Greeks 2. 16 but I don't have the tools to verify |date=February 2020}} The spicy odor and dark leaf colorcolour 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<ref>[[Pliny's Natural History|Pliny, ''Natural History'']] XIX.46.</ref> [[Achaea (Roman province)|Achaea]], the garland worn by the winners of the sacred [[Nemean Games]] was also made of celery.<ref name=Fragiska/> The Ancient Greek colony of [[Selinunte|Selinous]] ({{lang-langx|grc|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|date=March 2021}}