The botanical name of true celery is Apium graveolens and it belongs to the genus celery (Apium) as well as the umbelliferae family (Apiaceae). In the kitchen, it is used as a vegetable.
This is what you should know about the true celery.
Celery is also used in folk medicine as a medicinal plant. It is said to have antipyretic, diuretic and blood purifying effects. Celery exists not only in the cultivated form, but also in the wild form. The characteristics of the different forms can differ greatly, with the wild form reaching a growth height of up to one meter. The minimum height is thirty centimeters. The true celery is an annual plant. It is herbaceous and is characterized by a branched and spindle-shaped root that becomes woody in the second year. The stems of celery are erect and also branched. They form angular notches. The foliage leaves are smooth and shiny and simply pinnate. They are also dark green in color. The inflorescences of the true celery are double corymbose. They can be short-stalked and twelve-rayed. They do not have an umbel sheath. The flowers are hermaphroditic. The essential oils are responsible for the typical celery aroma – especially the phthalides they contain. The exact origin of celery is not known, although it was probably first cultivated in the Mediterranean region. However, as a cosmopolitan, the wild form can be found all over the world. Natural habitats are moist and marshy soils, which are usually saline. In Central Europe, the true celery in its wild form occurs only in saline places. In German states, this form of celery is almost extinct. Different forms of celery are celeriac, pale celery and cut celery. In its form, cut celery is most similar to the wild form. The leaves are reminiscent of parsley and the bulb is only slightly pronounced. In ancient times, wild celery was already used as a medicinal plant. In Egypt as well as in Greece, its use has been handed down in writing. Celery is harvested between July and October. This is the main season in Germany. The celery that is found in supermarkets in the fall and winter comes to Germany almost exclusively from Israel. Celery has a very unique taste, which is peculiar and strongly aromatic.
Importance for health
Celery is also used in folk medicine as a medicinal plant. It is said to have antipyretic, diuretic and blood purifying effects. It is also said to be digestive, expectorant, diuretic and tonic. The fruits, leaves and roots are used, and the constituents are used both internally and externally. The medicinally and pharmaceutically relevant ingredients of celery are essential oils, coumarin, sugar, resin and various vitamins. It is used, among other things, for arthritis, cough, flatulence and urinary tract disorders. But celery is also nutritionally interesting. The essential oils are said to have a blood pressure lowering effect. In addition, celery inhibits the growth of unhealthy bacteria and fungi in the throat, mouth and stomach. The vitamins it contains make celery very healthy in general. Potassium provides stimulation of metabolism and circulation and is invigorating. It also promotes the formation of gastric acid. On the other hand, people with kidney problems should rather enjoy celery in small quantities, as it irritates the kidneys and can thus cause discomfort.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 16 | Fat content 0.2 g |
| Cholesterol 0 mg |
Sodium 80 mg |
| Potassium 260 mg | Carbohydrates 3 g |
| Dietary fiber 1.6 g |
Protein 0.7 g |
More than 90% of real celery is water. Otherwise, it contains very few calories and fat. In 100 grams of the food is just 0.2 grams of fat and 21 kilocalories. In return, it contains 1.1 grams of minerals and 2.5 grams of fiber. Protein is found at 1.2 grams in the same amount of celery. Otherwise, the vegetable has a number of vitamins. Celery contains folic acid, vitamin E and various B-class vitamins. Also, in 100 grams of vegetables are 7 milligrams of vitamin C and 29 µg of vitamin K.In addition, celery has niacin equivalent, ß-carotene, retinol equivalent and pantothenic acid. Trace elements and minerals that make celery particularly healthy are potassium, sodium, calcium and magnesium. In addition, celery contains manganese, fluoride, chloride and phosphorus.
Intolerances and allergies
Celery is one of the foods that often trigger allergies. One of the reasons this is problematic is that the vegetable is often present in small amounts in soups, sauces and spice mixes. Various convenience foods also often contain celery. It is therefore often difficult for affected persons to completely avoid the allergen. The only sensible thing to do is to carefully study the ingredients of ready-made and canned meals. Spices should rather be bought individually and mixed by oneself. That way, allergy sufferers are also on the safe side. In Germany, between 30 and 40 % of the population is said to suffer from a celery allergy. Pollen allergy sufferers are particularly frequently affected, as a so-called cross-allergy can occur. This is particularly common for people who are allergic to mugwort and birch. In medicine, this case is called birch–mugwort-celery sydrome. Incidentally, people who cannot tolerate celery often also react to fennel, carrots, anise or parsley. The reason for these cross-allergies is the similar chemical structures of the allergens. Typical reactions to celery manifest themselves in oral allergy syndromes. This means that there may be discomfort in the mouth and throat. Examples include swelling, vesicles, or itching in the mouth. Other symptoms include eye itching, sneezing fits, gastrointestinal problems or hives. In bad cases, breathing problems may also occur.
Shopping and kitchen tips
When purchasing celery, care should be taken to ensure the freshness of the vegetable. The leaves should still be green and have no brown spots. Celery stays crisp the longest. It will keep in the refrigerator for up to two weeks, provided it is stored in an airtight bag. Nevertheless, celery should be consumed as soon as possible, otherwise the vitamins are quickly lost. Celeriac, for example, can also be stored in a dark, cool room. In this case, it should be wrapped in newspaper or stowed in a box with sand. In this case, the optimum temperature is around five degrees Celsius. Before use, celery should always be washed under running water.
Preparation tips
Depending on the species, celery can be used for a variety of purposes. It can be eaten as a raw food with fresh or soft cheese. But it is also popular with dips. As a vegetable, celery can be boiled, steamed or braised. It is popular, for example, in casseroles and baked with cheese. Celery is also perfect in soups. It is suitable with nuts, tomatoes and various salads. As a salad dressing, hemp and olive oil can be combined. In addition, apple cider vinegar or orange juice make a good addition. Celery can be processed and prepared like asparagus, adding it to risotto or stews.
