Celery
(Apium graveolens L.) is a biennial plant belonging to the order Umbelliferae
(Apiales)
In
its native condition, is known in England as smallage. In its wild
state, it is common by the sides of ditches and in marshy places, especially near
the sea.
It has
a furrowed stalk with wedge-shaped leaves, the whole plant having a
coarse, rank taste, and a peculiar smell. By cultivation and blanching the stalks
lose their acrid qualities and assume the mild sweetish aromatic taste peculiar
to celery as a salad plant.
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
out and transplantings they are, on attaining a height of 6 or 8 inches, planted
out in deep trenches for convenience of blanching, which is effected by earthing
up and so excluding stems from the influence of light.
A
large number of varieties are cultivated by gardeners, which are ranged under
two classes, white and red - the white varieties being generally the best flavoured,
and most crisp and tender.
As
a salad plant, celery, especially if at all "stringy", is difficult to digest
but possesses valuable diuretic properties. Both blanched
and green it is stewed and used soups, the seeds also being used
as a flavouring ingredient. In the south of Europe celery is seldom blanched,
but is much used in its natural condition.
Celeriac is a variety of
celery, Apium graveolens var. rapaceum, cultivated more on account
its roots than for the stalks, although both are edible and are used for salads
and in soups. It is chiefly grown in the north of Europe, and is not in much request
in Britain.
The
whole plant is gently stimulant, nourishing, and restorative for weak conditions.
In the past, celery was grown as a vegitable for winter and early spring; because
of its antitoxic properties, it was a cleansing tonic after the stagnation of
winter
Celery
seed is used as a spice. The homeopathic extract of the
seeds is widely used in France to relieve retention of
urine.
Medicinal
Uses
- Seeds
Mainly used as a diuretic, these help clear
toxins from the system, so are especially good for gout, where uric acid crystals collect
in the joints, and arthritis. Slightly bitter,
they act as a mild digestive stimulant. Harvest after the plant flowers in its
second year. Infuse
the seeds for rheumatoid arthritis
and gout, combine 2 tsp. lignum
vitae, and add 1/2 tsp. to a cup of boiling water.
- Essential
oil Distilled from the seeds, the essential oil is more potent therapeutically.
Use with care. 'Oil' can be used for painful gout in the feet or toes, add 15
drops oil to a bowl of warm water, and soak the feet. 'Massage oil' can be made
by diluting 5-10 drops celery oil in 20 ml almond
or sunflower
oil, and massage into arthritic joints.
- Root
Rarely used today, the root is an effective diuretic and has been taken for urinary
stones and gravel. It also acts as a bitter digestive remedy and liver stimulant.
A tincture can be used as a diuretic in
hypertension and urinary
disorders, as a component in arthritic remedies, or as a kidney energy stimulant
and cleanser.
- The
Whole Plant Liquefy the whole fresh plant (seeds, root, stalks, and leaves)
and drink the juice for joint and urinary tract inflammations, such as rheumatoid arthritis,
cystitis, or urethritis, for weak conditions,
and for nervous exhaustion.
Caution
- Bergapten
in the seeds could increase photosensitivity, so do not apply the essential oil externally
in bright sunshine.
- Avoid
the oil and large doses of the seeds during pregnancy: they can act as a uterine
stimulant.
- Do not
buy seeds intended for cultivation, because they are often treated with fungicides.
Myths
There
is a widespread myth that the word celery (The
Fast Vegetable) has roots in the Latin word, celer, meaning
fast or swift. This is entirely false - there is no connection between
them. It actually comes from the Greek selinon, meaning parsley.
It passed through Latin, Italian and French before becoming the modern
English word celery.
References
- Harper, Douglas (2001).
Etymology of celery (http://www.etymonline.com/index.php?term=celery).
Retrieved 2005 January 5.
