Celery Oil


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Celery-From Wikipedia, the free encyclopedia

'Apium graveolens' known as celery

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Apiales

Family: Apiaceae

Genus: Apium

 Species: graveolens

Binomial name

Apium graveolens

L.

Celery, raw

Nutritional value per 100 g (3.527 oz)

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

recommendations for adults.

Source: USDA Nutrient database

Apium graveolens is plant species in the family Apiaceae, that includes two important types of vegetable known as celery and celeriac. Some types of this species have been used for centuries, whilst others have been domesticated only in the last 200-300 years.[1]

Contents

1 Common names

2 Origin and geographic distribution

3 Uses

3.1 Medicine

3.2 Caution

4 Allergic responses

5 History

6 Cultivation

7 Trivia

8 References

9 External links

Common names

English: celery, leaf celery, stalk celery, celeriac, turnip-rooted celery[2][3]

French: céleri, céleri feuille, céleri à couper, céleri-branche, céleri à côtes, céleri-rave[2][3]

Portuguese: aipo hortense, salsão, aipa nabo[2][3]

Chinese: 芹菜

Pinyin: qín cài

 Origin and geographic distribution

Celery occurs wild in Europe, the Mediterranean region and in Asia west of the Himalayas. The ancient Greeks and Egyptians already cultivated celery. It was probably first grown as a medicinal plant, later for the leaves as flavouring. Celery has a long history in China, dating back to at least the 6th century AD. Chinese celery most resembles leaf celery. Cultivated celery was recorded in 1623 in France, where plants with a milder taste were selected from wild plants for use as a vegetable. This was the so-called stalk celery with large, swollen petioles. At the same time celeriac with its large edible tuber was selected, probably in Italy. These two types became most important in Western temperate areas. Various types of celery are now grown all over the world. Celery is reported as being cultivated in several African countries, more commonly in highland regions than in lowlands. In Africa it is occasionally found as an escape or relic of cultivation, e.g. in Eritrea, Ethiopia, Mozambique and Réunion, and more commonly in South Africa.[2][3]

 Uses

The most common use of celery is for its thick, succulent leaf stalks that are used, often with a part of the leaf blades, in soups, cooked dishes and salads for the Western style kitchen. [2][3] The type known as Chinese celery has thinner stalks and a stronger flavor. It is rarely consumed raw, but is often added to soups and stir-fries.

Celeriac or turnip-rooted celery is mainly used as a cooked vegetable in stews and soups but is becoming increasingly popular grated as a raw salad. Leaf celery, also called smallage, is chopped and used as garnish and flavouring, either fresh or in dried powdered form. [2][3]

Celery seedsIn temperate countries, celery is also grown for its seeds, which yield a valuable volatile oil used in the perfume and pharmaceutical industries. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots.

It is used as a seasoning, cocktails, notably to enhance the flavor of Bloody Mary cocktails, the Chicago-style hot dog, and Old Bay Seasoning. Celery is one of three vegetables considered the holy trinity (along with onions and bell peppers) of Louisiana Creole and Cajun cuisine. It is also one of the three vegetables (together with onions and carrots) that constitute the French mirepoix, which is often used as a base for sauces and soups.[verification needed]

 Medicine

The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD[4] Celery seed aids in the elimination of uric acid and is often used for the relief of symptoms of arthritis, rheumatism and inflammation of the joints. Its diuretic properties assist in relieving fluid retention. Celery seed also relieves pain. Celery has several applications in traditional medicine, particularly as a diuretic and emmenagogue, and against dengue fever and rheumatism.[2][3]. Treatment of inflammatory complaints with celery or other Umbelliferae or extracts thereof is regulated under world patent WO 1995 00000157 A1.

The whole plant is gently stimulant, nourishing, and restorative; it can be liquefied, with the juice taken for joint and urinary tract inflammations, such as rheumatoid arthritis, cystitis, or urethritis, for weak conditions, and for nervous exhaustion.[verification needed]

The seeds, harvested after the plant flowers in its second year, are the basis for a homeopathic extract used as a diuretic. The extract is believed to help clear toxins from the system, so are especially good for gout, where uric acid crystals collect in the joints, and arthritis. They are also used as a mild digestive stimulant. The extract can be combined with almond or sunflower oil, and massaged into arthritic joints or for painful gout in the feet or toes.[verification needed]

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.[verification needed]

Celery roots, fruits (seeds), and aerial parts, are used ethnomedically to treat mild anxiety and agitation, loss of appetite, fatigue, cough, and as a anthelmintics (vermifuge). [verification needed]

Caution 

Cross-section of a Pascal celery stalk.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.

Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides.

 Allergic responses

Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock[5]. The allergen does not appear to be destroyed at cooking temperatures. 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[6].

 History

Zohary and Hopf note that celery leaves and inflorences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since A. graveolens grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated.[7]

M. Fragiska mentions another archeological find of celery, dating to the 9th century BC, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's Iliad, the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in Odyssey there is mention of the meadows of violet and wild celery surrounding the cave of Calypso.[8]

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. The spicy odour and dark leaf colour encouraged this association with the cult of death. 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. According to Pliny the Elder (Natural History XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery.[8]

  Cultivation

Apium graveolens grows to 1 m tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 cm long and 2-4 cm broad. The flowers are creamy-white, 2-3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide.

In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender.

The wild form of celery is known as smallage. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, rank taste, and a peculiar smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular 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 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems.

 In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter.

 Trivia

Celery contains androsterone, a hormone released through sweat glands said to attract women.

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. Snopes[2] believes this to be true, however at only 6kcal per rib, the effect is negligible. Celery is still valuable in diets, where it provides low-calorie fiber bulk.

The Class B Michigan-Ontario League, a minor league baseball league from the early 20th century, included a team called the Kalamazoo Celery Pickers.

Dr. Brown's makes a celery-flavored soft drink called Cel-Ray, which is sold mostly in the New York City region.

Some pet rabbits eat a lot of celery. One may wonder if this means rabbits lose a lot of weight. However, a rabbit's natural flora of bacteria in their appendix includes micro-organisms which break down the cellulose in the celery into a form which the rabbit can absorb.

Exercise-induced anaphylaxis can be exacerbated by eating celery.

In the British science fiction series Doctor Who, the Fifth Doctor's costume included a piece of celery on the lapel. The reason for this was that he was allergic to certain gases in praxis range of the spectrum and in the presence of these gases, the celery turned purple. In this case, he ate the celery (for if nothing else he was sure it was good for his teeth).

The closely related Apium bermejoi from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left.

The edible celery stalk is not a plant stem as often claimed. It is a petiole, which is part of a leaf.

Foley artists break stalks of celery into a microphone to simulate the sound of breaking bones.

Celery was banned from the Gillingham's Priestfield Stadium in 1996 after the goalkeeper complained of being struck by celery thrown by spectators.

Some people report that eating raw celery makes their tongues and mouths numb.

Fans of Chelsea Football Club have been known to sing a saucy song in which they suggest they might use a "lump of celery" in order to tickle a lady's behind: "Celery, Celery, If she don't come, we'll tickle her bum with a lump of celery"

 References

^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p.202.

^ a b c d e f g Grubben, G.J.H. & Denton, O.A. (2004) Plant Resources of Tropical Africa 2. Vegetables. PROTA Foundation, Wageningen; Backhuys, Leiden; CTA, Wageningen.

^ a b c d e f g PROTAbase on Apium graveolens

^ Celsus, de Medicina, Thayer translation [1]

^ Celestin J, Heiner DC. West J, Allergy and Immunology: Food-Induced Anaphylaxis. West. J. Med. 1993 Jun; 158(6): 610-611.

^ Bublin M, Radauer C, Wilson IBH, Kraft D, Scheiner O, Breiteneder H and Hoffmann-Sommergruber K Cross-reactive N-glycans of Api g 5, a high molecular weight glycoprotein allergen from celery, are required for immunoglobulin E binding and activation of effector cells from allergic patients The FASEB Journal. 2003;17:1697-1699.

^ Zohary and Hopf, Domestication, p.202

^ a b Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. Environmental Archaeology 10 (1): 73-82.

Celery First Used as a Medicine, from a Texas A&M University website

Harper, Douglas (2001). Etymology of celery. Retrieved 2005 5 January.

Shadick NA, Liang MH, Partridge AJ, et al. The natural history of exercise-induced anaphylaxis: survey results from a 10-year follow-up study. J Allergy Clin Immunol 1999;104(1):123-7

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