Celery is a marshland plant and a type of vegetable, often used in salad. They are succulent, crunchy, and it is a U shaped on the cross-section. It has a long fibrous stalk tapering into leaves. It is also known as “a bunch of celery” because it consists of 10 to 12 individual pale green stalks. Depending on location and cultivar, the celery’s stalks, leaves, or hypocotyl are eaten and used in cooking. Its seed is also used as a spice, and its extracts have been used in herbal medicine.
Species: A. graveolens
Binomial name: Apium graveolens
- Celery produces creamy-white flowers that are designed in the terminal inflorescence known as umbels.
- April is National Fresh Celery Month.
- It was first used as a food during the 16th century in Italy.
- Celery was first mentioned in English in 1664 by the diarist John Evelyn, who spelled it “sellery.”
- Celery was initially used as a treatment of toothache, insomnia, hypertension, anxiety, arthritis, rheumatism, and to purify the blood.
- Nibbling of its stalks helps in cleaning of the teeth and mouth after the meal.
- Celery was also used as an ancient “bouquet of flowers,” given to the winners of athletic games in Ancient Greece.