Celery: Difference between revisions

The original wild species has been selectively bred over centuries into three primary [[cultivar group]]s: stalk celery (Dulce Group), consumed for its fibrous edible stalks; [[leaf celery]] (Secalinum Group), grown for its aromatic leaves; and [[celeriac]] (Rapaceum Group), cultivated for its large, edible hypocotyl. Celery is characterized by its long, ribbed stalks, [[pinnate]] leaves, and small white flowers arranged in [[umbel]]s.

Celery is composed primarily of water (95%) but contains large amounts of [[vitamin K]] and negligible [[fat]]. The vegetable is commonly consumed raw in [[salad]]s, cooked in [[soup]]s and [[stew]]s, or [[juice]]d. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed into [[celery salt]]. Celery is among a small group of foods that may provoke [[allergic reaction]]s.

Historically, celery has held [[Medicinal plant|medicinal]], culinary, and symbolic significance. Literary evidence indicates celery cultivation in [[Ancient Greece]], while [[ancient Egypt]]ians incorporated it into funeral [[garland]]s. Celery remains eaten around the world.

Celery leaves are [[pinnate]] to bipinnate with rhombic leaflets {{convert|3|–|6|cm|in|frac=2|abbr=off}} long and {{cvt|2|–|4|cm|frac=2}} broad. The flowers are creamy-white, {{cvt|2|–|3|mm|frac=32}} in diameter, and are produced in dense compound [[umbel]]s. The seeds are broad ovoid to globose, {{cvt|1.5|–|2|mm|frac=64}} long and wide. Modern [[cultivar]]s have been selected for either solid [[petiole (botany)|petioles]], leaf stalks, or a large hypocotyl.<ref name=Vilmorin/> A celery stalk readily separates into "strings" which are bundles of angular [[collenchyma]] cells exterior to the [[vascular bundle]]s.<ref>{{Cite book|title=Teaching plant anatomy through creative laboratory exercises|last1=Peterson|first1=R. L.|last2=Peterson|first2=Carol A.|last3=Melville|first3=L.H.|year=2008|publisher=National Research Council Press|isbn=9780660197982|oclc=512819711}}</ref>

First attested and printed in English as "sellery" by [[John Evelyn]] in 1664,<ref>Grigson G. 1974. ''A Dictionary of English Plant Names''. Allen Lane {{ISBN|0-71-390442-9}}</ref> the modern English word "celery" derives from the [[French language|French]] ''céleri'', in turn from [[Italian language|Italian]] ''seleri'', the plural of ''selero'', which comes from [[Late Latin]] ''selinon'',<ref>{{cite web| url= https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0059%3Aentry%3Dselinon | title= selinon| editor-first1= Charlton T.  |editor-last1= Lewis|editor-first2=Charles |editor-last2= Short| work=A Latin Dictionary| publisher=Perseus Digital Library, Tufts University}}</ref> the [[Latinisation (literature)|latinisation]] of the {{langx|grc|σέλινον|selinon}}, "celery".<ref>{{cite web |title=σέλινον |url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dse%2Flinon |work=A Greek-English Lexicon |publisher=Perseus Digital Library, Tufts University |editor-first1=Henry George |editor-last1=Liddell |editor-first2=Robert |editor-last2=Scott}}</ref><ref>{{cite web| url= http://www.etymonline.com/index.php?term=celery |title= celery| website=Etymonline.com }}</ref> The earliest-attested form of the word is the [[Mycenaean Greek]] ''se-ri-no'', written in [[Linear B]] syllabic script.<ref>{{cite web| title= celery| url= http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| website= Palaeolexicon.com| access-date= 2016-04-01| archive-url= https://web.archive.org/web/20160413031114/http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| archive-date= 2016-04-13| url-status= dead}}</ref>

Celery was first grown as a winter and early spring vegetable.<ref name="ODY">{{cite book |last=Ody |first=Penelope |title=The Complete Medicinal Herbal |date=March 15, 1993 |publisher=Dorling Kindersley |page=37}}</ref> It was considered a cleansing [[Medication#For nutrition|tonic]] to counter the [[scurvy|deficiencies]] of a winter diet based on salted meats without fresh vegetables.<ref name="ODY"/> By the 19th century, the season for celery in [[England]] had been extended, to last from the beginning of September to late in April.<ref>{{cite book |last=Robinson |first=William |url=https://archive.org/details/vegetablegarden00thomgoog |title=The Vegetable Garden |last2=Thomson |first2=W. P. |date=1920 |publisher=New York, E.P. Dutton and company |edition=3rd |page=[https://archive.org/details/vegetablegarden00thomgoog/page/n253 227] |name-list-style=and}}</ref>

In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery.<ref name="Vilmorin">{{cite journal |first=Roger L. |last=de Vilmorin |year=1950 |title=Pascal celery and its origin |journal=Journal of the New York Botanical Garden |volume=51 |issue=602 |pages=39–41 |url=https://www.biodiversitylibrary.org/page/31503357}}</ref> Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining.<ref>{{Cite web |title=Celery: A History of Celery - Food Reference Articles |url=http://www.foodreference.com/html/celery-history.html#:~:text=There%20are%20two%20types%20of,self-blanching%20varieties%20are%20preferred. |access-date=2022-02-17 |website=foodreference.com}}</ref>

Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The [[Petiole (botany)|petioles]] and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib{{clarify|reason=to distinguish meanings of petiole, stalk, midrib, and rib|date=April 2013}} length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to {{cvt|27|kg}}.<ref>{{cite web|last=Takele|first=Etaferahu|title=Celery Production: Sample Costs and Profitability Analysis|url=https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-url=https://web.archive.org/web/20170417073113/https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-date=2017-04-17 |url-status=live|website=UC Davis|publisher=University of California Agriculture and Natural Resources|access-date=16 April 2017}}</ref> Under optimal conditions, celery can be stored for up to seven weeks from {{cvt|0|-|2|C}}. Inner stalks may continue growing if kept at temperatures above {{cvt|0|C}}. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated [[shrink wrap]].<ref>{{cite journal |last=Rizzo |first=V |date=January 2009 |title=Effects of packaging on shelf life of fresh celery |journal=Journal of Food Engineering |volume=90 |issue=1 |pages=124–128 |doi=10.1016/j.jfoodeng.2008.06.011}}</ref> Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.<ref>{{cite web |last=Suslow |first=Trevor |last2=Cantwell |first2=Marita |name-list-style=and |date=2002-06-10 |title=Celery: Recommendations for Maintaining Postharvest Quality |url=http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |url-status=dead |archive-url=https://web.archive.org/web/20080423234215/http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |archive-date=2008-04-23 |access-date=2008-03-04 |publisher=Post-harvest technology research and information center}}</ref>

In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the [[Sulfite food and beverage additives|sulfite]]s in the preservative caused allergic reactions in some people.<ref>{{cite book |last=Feldman |first=D |title=How Does Aspirin Find a Headache? |last2=Schwan |first2=K |date=2005 |publisher=HarperCollins |isbn=978-0-06-074094-8 |page=208}}</ref> In 1986, the U.S. [[Food and Drug Administration]] banned the use of sulfites on fruits and vegetables intended to be eaten raw.<ref>{{cite book | last = Fortin ND | title = Food Regulation: Law, Science, Policy and Practice | publisher = John Wiley and Sons | date = 2009 | isbn = 978-0-470-12709-4 | page = 288}}</ref>

Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal [[anaphylactic shock]].<ref name="pmid8337856">{{cite journal |last1=Celestin |first1=J |last2=Heiner |first2=DC |year=1993 |title=Food-induced anaphylaxis |journal=The Western Journal of Medicine |volume=158 |issue=6 |pages=610–1 |pmc=1311786 |pmid=8337856}}</ref> Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in [[gastrointestinal disorder]]s and other symptoms, although in most cases, celery sensitivity is not considered clinically significant.<ref>{{Cite journal |last=Roersch |first=C. |date=October 2016 |title=Medicinal plants in the Dominican Republic and their possible role in public health care |url=http://dx.doi.org/10.17660/actahortic.2016.1125.31 |journal=Acta Horticulturae |issue=1125 |pages=249–254 |doi=10.17660/actahortic.2016.1125.31 |issn=0567-7572|url-access=subscription }}</ref> In the [[European Union]] and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked.<ref>{{cite web |title=Food labelling and packaging in international trade |url=http://www.businesslink.gov.uk/bdotg/action/detail?itemId=1080034063&type=RESOURCES |work=General labelling standards for the UK and EU}}</ref>

The ''Apium graveolens'' plant has an [[Ogren Plant Allergy Scale|OPALS allergy scale]] rating of 4 out of 10, indicating moderate potential to cause allergic reactions, exacerbated by over-use of the same plant throughout a garden.<ref name="Ogren">{{cite book |last=Ogren |first=Thomas Leo |title=The Allergy-Fighting Garden |date=2015 |publisher=Ten Speed Press |isbn=9781607744917 |location=Berkeley}}</ref> Celery has caused skin rashes and cross-reactions with [[carrot]]s and [[ragweed]].<ref name="Ogren"/>

Raw celery is 95% water, 3% [[carbohydrate]]s, 0.7% [[protein (nutrient)|protein]], and contains negligible [[fat]]. A {{convert|100|g|frac=2|abbr=off|adj=on}} reference amount provides 14 [[calorie]]s of [[food energy]] and is a rich source of [[vitamin K]], providing 24% of the [[Daily Value]], with no other [[micronutrient]]s in significant content.

Celery is eaten around the world as a vegetable. In North America and Europe the crisp [[Petiole (botany)|petiole]] (leaf stalk) is used. In Europe the [[hypocotyl]] is also used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the [[Holy trinity (cooking)|"holy trinity"]] of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. Celery, onions, and carrots make up the French [[mirepoix (cuisine)|mirepoix]], often used as a base for sauces and soups. Celery is a staple in many soups.<ref>{{Cite web|title=Celery - Ingredient|url=https://www.finecooking.com/ingredient/celery|access-date=2021-10-08|website=FineCooking|language=en-US|archive-date=2017-05-22|archive-url=https://web.archive.org/web/20170522104645/https://www.finecooking.com/ingredient/celery|url-status=dead}}</ref> It is used in the Iranian stew ''[[khoresh karafs]]''.

In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable [[essential oil]] that is used in the perfume industry. The oil contains the [[chemical compound]] [[apiole]]. Celery seeds can be used as flavouring or spice, either as whole seeds or ground.<ref>{{Cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |publisher=Scribner |year=1984 |pages=414}}</ref>

In 2019, a trend of drinking celery juice was reported in the United States, based on "[[Detoxification (alternative medicine)|detoxification]]" claims posted on a [[blog]]. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.<ref>{{Cite news|url=https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-url=https://ghostarchive.org/archive/20220101/https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-date=2022-01-01 |url-access=limited|title=Why Is Everyone Drinking Celery Juice as if It Will Save Them From Dying?|first=Marisa|last=Meltzer|newspaper=The New York Times |date=June 27, 2019}}{{cbignore}}</ref><ref>{{cite news |last=Uguen-Csenge |first=Eva |title=Celery prices soar as juice shops struggle to meet demand from latest health fad |url=https://www.cbc.ca/news/canada/british-columbia/celery-price-cost-juice-health-trend-1.5076439 |access-date=9 January 2020 |work=[[CBC News]] |date=29 March 2019}}</ref>

Daniel Zohary and Maria Hopf<ref>D. Zohary and M. Hopf, ''Domestication of Plants in the Old World'', (3rd ed. 2000) p.202.</ref> note that celery leaves and [[inflorescence]]s were part of the garlands found in the tomb of pharaoh [[Tutankhamun]] (died 1323&nbsp;BCE), and celery [[mericarp]]s dated to the seventh century BCE were recovered in the [[Heraion of Samos]]. However, they note ''A. graveolens'' grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by [[classical antiquity]] is it thought that celery was cultivated.<ref>{{Citation |last=Malhotra |first=S. K. |title=18 - Celery |date=2006-01-01 |work=Handbook of Herbs and Spices |pages=317–336 |editor-last=Peter |editor-first=K. V. |url=https://www.sciencedirect.com/science/article/abs/pii/B978184569017550018X |access-date=2024-10-19 |series=Woodhead Publishing Series in Food Science, Technology and Nutrition |publisher=Woodhead Publishing |language=en |isbn=978-1-84569-017-5}}</ref>

In the ''Capitulary'' of [[Charlemagne]], compiled c. 800, ''[[apium]]'' appears, as does ''olisatum'', or [[alexanders]], among medicinal herbs and vegetables the Frankish emperor desired to see grown.<ref>{{Cite web |title=Oldcook : Capitulary of Charlemagne, De villis vel curtis imperialibus |url=https://www.oldcook.com/en/medieval-capitulary_charlemagne |website=oldcook.com}}</ref> At some later point in [[medieval Europe]], celery displaced alexanders.<ref name="alexander">{{cite journal |last=Randall |first=R. E. |title=Smyrnium olusatrum L. |journal=Journal of Ecology |date=April 2003 |volume=91 |issue=2 |pages=325–340 |doi=10.1046/j.1365-2745.2003.00761.x |bibcode=2003JEcol..91..325R |s2cid=85808284 |doi-access=free }}</ref>

After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in [[celery vase|celery vases]] to be salted and eaten raw. Celery was so popular in the United States during the 19th and early 20th centuries that the [[New York Public Library]]'s [http://menus.nypl.org/ historical menu archive] shows that it was the third-most-popular dish in New York City menus during that time, behind only [[coffee]] and [[tea]]. In those days, celery cost more than [[caviar]], as it was difficult to cultivate. There were also many varieties of celery back then that are no longer around because they are difficult to grow and do not ship well.<ref>{{cite web |title=When Celery Was More Special Than Caviar |url=http://www.sporkful.com/when-celery-was-more-special-than-caviar/ |website=Sporkful podcast}}</ref>