celery - Etymology, Cultivation and uses, Allergies from celery and celeriac, History, Trivia

A strong-smelling biennial herb (Apium graveolens), growing to 1 m/3¼ ft, native to Europe, SW Asia, and N Africa; stems deeply grooved; leaves shiny, divided into triangular or diamond-shaped segments; flowers minute, greenish-white, borne in umbels 3–5cm/1¼–2 in across. Forms with swollen leaf stalks (variety dulce) are widely cultivated as a vegetable. (Family: Umbelliferae.)

iCelery
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Apium Species: A. graveolens
Binomial name
Apium graveolens L.

Celery, raw Nutritional value per 100 g
Energy 10 kcal   60 kJ
Carbohydrates   3 g - Sugars  2 g - Dietary fibre  1.6 g   Fat 0.2 g Protein 0.7 g Water 95 g Vitamin C  3 mg 5%
Percentages are relative to US RDI values for adults. Source: USDA Nutrient database

Celery (Apium graveolens dulce) is a herbaceous edible biennial plant in the family Apiaceae, native to the coasts of western and northern Europe, most commonly in ditches and saltmarshes.

Etymology

There is a widespread popular etymology that the word celery ("The Fast Vegetable") derives from the Latin word, celer, meaning fast or swift.

Cultivation and uses

In North America, commercial production of celery is dominated by a variety called Pascal celery.

The wild form of celery is known as smallage. With cultivation and blanching, the stalks lose their acrid qualities and assume the mild, sweetish, aromatic taste peculiar to celery as a salad plant.

In the past, celery was grown as a vegetable for winter and early spring;

In the south of Europe celery is seldom blanched, but is much used in its natural condition.

Celery seed is used as a spice. Celery salt is used as an alternate to ordinary salt seasoning in various recipes and cocktails.

Allergies from celery and celeriac

Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. Celery root - commonly eaten as Celeriac, or put into drinks - is known to contain more allergen than the stalk. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). 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.

History

Known to the Ancient Greeks, celery has been found in deposits dating to the 9th century BC at Kastanas, as well as at 7th century BC Heraion on Samos.

A chthonian symbol, celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. 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.

Trivia

There is a common belief that celery is so difficult for humans to digest, that it has 'negative calories' because human digestion burns more calories than can be extracted. The Class B Michigan-Ontario League, a minor league baseball league from the early 20th century, included a team called the Kalamazoo Celery Pickers. Celery was banned from the Gillingham's Priestfield Stadium in 1996 after the goalkeeper complained of being struck by celery thrown by spectators.