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Apium graveolens

(Common name : Celery )

Classification

Apium graveolens

Celery is a common vegetable used world wide for seasoning in cuisines.

History

Celery has been cultivated in Europe and other Mediterranean region from thousands years back.

It is basically cultivated for its leaf and seeds which are used for garnishing purpose and its taproots can be used in cooking.

It is perennial herbaceous plant that has crispy texture, subtle flavor and pleasing fragrance.

Plant Description

Celery plant grows to a height of 12 to 16 inches and constitutes of leaf-topped stalks that are arranged in conical shape joined at the common base.

This plant belongs to the same family of umbelliferae as carrot, turnip and parsley and dill belongs.

This plant requires sandy soil full of fertilized organic matter and moisture for proper growth.

Cultivation

Celery cultivation is extended to Europe, Sweden, Egypt, Asia including India and Baluchistan.

It is widely grown for its aromatic leaves and seeds in states of India like Uttar Pradesh, Punjab and north-west Himalayas. It grows best in cold climatic areas.

Parts Used

Leaves, stalks and dried seeds.

Chemical constituents

Celery contains moisture, protein, fat, crude fiber, carbohydrates, calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin and ascorbic acid.

Culinary uses

Medicinal uses

Other Names





Disclaimer: The site does not advice you to take any action, we only provide information based on research done by various people world wide. One should consult their doctor, physician or an expert before taking any action or herbal/natural remedy mentioned on this website.


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