Celery Celery Smallage Wild Celery The plant known as the celery is a familiar culinary herb. The botanical name of the celery is Apium graveolens L., the plant is an annual or biennial plant belonging to the Apiaceae family of plants that is native to Eurasia, growing principally in the wild in habitats with saline soils next to coastal areas. The seeds of the celery seed which are really the fruit of the herb have a warm, aromatic and pungent flavor and are employed as a condiment in many kinds of food products sold in the market. Celery also has essential oil in the seeds which are distilled and used as a flavoring in food products. The celery has been cultivated as a garden vegetable in areas with a temperate climate for a very long time. The plant species A. graveolens var. dulce, that is characterized by thickened and closely overlapping, ribbed petioles, is the common celery sold and seen in the produce sections of grocery stores. Celery of a different variety, the A. graveolens var.

rapaceum sub-species, called the celeriac , bears a peculiar and highly swollen taproot, this variety is found as a specialty vegetable in grocery stores in the United States, while it is the common celery of European markets. The seeds of the celery have a historical reputation as a folk medicine and were traditionally used in the treatment of problems like flatulence and indigestion , the remedy made from celery seeds were also as major diuretic medication, as an anti-spasmodic medication, as well as an herbal aphrodisiac. The principal treatments for the use of celery seeds included treating problems such as asthma , the treatment of bronchitis , and treating rheumatism and related disorders. Extensive clinical studies have been carried out on the chemistry of the celery seeds, and the essential oil in particular has been studied thoroughly. On examination, the essential oil found in the seeds is found to possess compounds such as deltalimonene, selinene, and different type of sesquiterpene alcohols , it also contains the flavor principles the phthalides, primarily 3-n-butylphthalide, and the compound sedanenolide which give celery its characteristic flavor and aroma.

Celery seeds in addition, are found to possess a fixed oil that is composed of many ubiquitous fatty acids, such as the petroselinic, the oleic and linoleic, the myristic, the stearic, and palmitic acids . The seeds of the celery are also associated with different helpful pharmacological activities including an anti-spasmodic effect, a bactericidal effect and an ability to act as a mild sedative among other beneficial effects. The reason that clinicians are interested in the extracts of the celery seed is due to the traditional and still unproven claims, that it has the ability to reduce uric acid levels in the body, alleviating the pain of arthritis and rheumatism at the same time. The treatment of gout using the extracts of the celery seeds is also recommended. However, till such times that these claims of herbalists are supported by the results from peer reviewed scientific research, the place of the celery seed extracts in history will continue to be next to the celery patent medicines of the nineteenth century - more research will be needed to find out if any of the stated beneficial effects of the extracts of the celery are true.

The celery is the primary subject of a German Commission E monograph that aims to study the stated benefits of the herb, seed extracts and root. Since the effectiveness of this remedy is still to be proven, the making of therapeutic claims is not permitted. Just the act of handling or ingesting celery can bring discomfort to certain individuals, such people may suffer from contact dermatitis or be affected by allergies . Celery contains compounds called in the stems and in the seeds; these compounds can induce photo dermatitis in a person. When some individuals eat celery, they may suffer from a hypersensitivity to the celery, such people are also always allergic to birch pollen - this is called the birch-celery syndrome. The oil in the celery seeds has irritating compounds and even though celery seeds have traditionally been used as a diuretic, the seeds should be avoided by all persons suffering from inflammation in the genitourinary tract. Humans have cultivated the celery since antiquity, it is one of the oldest vegetables known to man and has been associated with many different civilizations. Celery was well known to the ancient Egyptians, who used to gather the wild celery growing in marshy seaside regions for food. Many other early civilizations in recorded history also used the celery as a food plant.

As a vegetable, the celery is an ideal plant, as it has many culinary and herbal uses and very little waste is associated with its use, as the entire herb is edible. The dried seeds and leaves of the celery are an excellent seasoning for many kinds of dishes. Celery can be eaten in many ways; however, it is best to cook the outer ribs, while the inner ribs can be eaten raw. The inner ribs of the celery are said to have a beneficial effect on the heart and the circulatory system . The light green to medium green color celery called the ï¿½Pascal celeryï¿½ is the variety of celery that is most commonly available in stores. The Pascal celery has firm and solid stalks that bear the biggest clusters of green leaves among all celery varieties to be found in the world. The leaves of the celery can snap off easily and usually have a glossy surface. The celery belongs to the famous herbal parsley family of plants. The celery in common with other plants in the family enjoys some very reputable medical claims that can be attributed to parsley. Celery was also used in the manufacture of wreaths by the ancient Greeks on the Isthmus of Corinth around 450 B.C.

These Greeks crowned their winning athletes with wreaths made of a crown of the stems and leaves of the celery. A potent sedative compound called phthalide is found in the stalks and seeds of the celery. In the Chinese system of medicine practice in mainland China, at least fourteen out of a total of sixteen patients suffering from high blood pressure were treated using the juice of the celery. The remedy had celery juice added to equal amounts of honey and eight teaspoons of this remedy was given orally thrice daily to each of the patients - this treatment continued for a week and resulted in improvements in fourteen of the sixteen patients. A juicer or blender can be used to make celery juice at home; the fresh juice can also be brought from a health food store. A celery and carrot juice can be used to bring a calming effect on frayed nerves and to strengthen the nervous system; this juice can be prepared by mixing equal parts of celery and carrot juice in a flask. Drinking an 8 oz. glass of this mixed juice daily can strengthen frayed nerves in people affected by nervous disorders. Parts used Stems, seeds, root. Uses The historical records suggest that the cultivation of celery as a food crop is at least 3,000 years old.

The celery was most probably cultivated the earliest in Egypt of the pharaohs. We also knew that the Chinese were familiar with this herb by the 5th century BC. Celery has been used as a food plant throughout history as far as we know, and the belief is that at different times in many civilizations the whole herb and the seeds were used as major herbal medications by people. Celery seeds are still used today as an herbal treatment for gout and different rheumatic complaints. The remedy made from celery seeds aid the kidneys in eliminating urates and other metabolic waste products that needs to be expelled from the body. The celery seed remedy also actively works to lower the general acidity in the human body. The remedy made from the seeds of the celery are also helpful in treating arthritis , this remedy helps the body in detoxifying itself and also boosts the circulation of blood to the joints and general musculature. The potent anti-septic action and mild diuretic effect of the celery seeds comes in handy in the treatment of many disorders affecting the human body. The remedy is very effective in treating cystitis and helps to disinfect the bladder and urinary tubules - aiding the body in detoxification and elimination of metabolic waste and other toxins .

A juice mixture of the celery and organically grown carrot makes for a really nutritious and cleansing drink that is not only wholesome and nutritious but is also excellent for alleviating many chronic disorders affecting a person. Other medical uses Stomach cancer Remedies made from the seeds of the celery are also beneficial for treating problems affecting the chest including asthma and bronchitis, and whenever these remedies are used mixed with other beneficial herbs, they help in reducing elevated blood pressure in the body Habitat and cultivation Celery is indigenous to Eurasia; it is also found growing in the wild in Britain and many of other countries in Europe. In the British Isles, the celery can be seen growing wild in marshlands along the Welsh and English coastal regions. These days, the celery is grown as a vegetable almost everywhere, the cultivated variety of celery is less potent in fragrance and aroma compared to the original wild variety of the plant. The normal time to harvest celery is from the middle of summer to the start of the fall season. The type of soils ideal for the celery is a rich moist soil, the plant also grows well at sites with good exposure to sunlight or sites with semi shade, and however, the plant grows best under some shade in the summer months.

Saline soils are tolerated well by the celery and the plant often grows in marshland along the coast. While very harsh frost can damage the plants in the winter, the celery is considered to be a fairly hardy plant that is resistant to sudden changes in environmental conditions. The present cultivated variety of celery - A. graveolens dulce, as well as celery leaf - A. graveolens secalinum and the celeriac - A. graveolens rapaceum, are all derived from the wild celery. The celery has a potent aroma and is one of the most aromatic food plants around, the aroma is the strongest when any part of the foliage is bruised or cut. Celery can be grown along with other common vegetables in the garden, including plants like leeks , tomatoes , as well as French beans and brassicas - the celery grows well with these plants. The celery is principally propagated using stored seeds. These seeds can be sown in situ during the spring or in the fall. The way to assure germination when the supply of seeds is short is to use a cold frame to sow the seeds in the spring.

Celery seeds can often harbor certain diseases that affect the celery, seed companies usually treat seeds before they are sold, however, if you decide to use your own saved seeds, ensure that only seeds from healthy celery plants is sown to assure the health of germinating seedlings. Research The essential oil found in the celery was studied in extensive clinical researches carried out in Germany and China during the 1970s and 1980s. In these studies, it was found that the oil possessed a calming effect on the functioning of the human central nervous system and could be used to alleviate nervous disorders. On further examination, some of the chemicals in the essential oil were also found to effect anti-spasmodic, sedative, and anticonvulsant actions on the human body. The effectiveness of the oil in treating high blood pressure problems have been confirmed in studies conducted on the essential oil of the celery in the Peoples Republic of China. Constituents Applications Seeds: Celery seed infusion can be used for the treatment of rheumatoid arthritis and to treat gout. This herbal infusion can be prepared by combining two tsp of the celery seeds with a tsp of lignum vitae .

Add half of tsp of this mixture to a cup of boiling water and let the herbs steep for sometime. The resulting infusion can be used as and when needed. Essential oil: The essential oil of the celery is an effective herbal remedy for the treatment of painful gout affecting the feet or the toes. Mix fifteen drops of the essential oil in a bowl of warm water and soak the feet to gain relief from the pain. MASSAGE OIL - ten to fifteen ml of the essential celery oil can be diluted in twenty ml almond or sunflower oil , and this can be used to massage arthritic joints to alleviate the pain . Root: TINCTURE - the tincture of celery was employed in the past primarily as a diuretic remedy to treat hypertension and urinary disorders. The tincture was also a constituent of many herbal arthritic remedies. The tincture was also used as an energy stimulant and cleanser of the kidneys. Whole plant: JUICE - the whole herb can be mashed or ground into a liquid. Use a mixer or grinder to liquefy a fresh plant.

The juice can be drunk daily to alleviate inflammation affecting the joints or the urinary tract, including problems like rheumatoid arthritis, disorders such as cystitis or urethritis. The juice of the celery is also good for weak conditions, and it is effective in alleviating prolonged nervous exhaustion affecting a person. Can You Use Celery Seed in the Herb Aisle to Grow Celery? | Home Guides | SF Gate Can You Use Celery Seed in the Herb Aisle to Grow Celery? Can You Use Celery Seed in the Herb Aisle to Grow Celery? Celery seed from the spice rack will not grow the familiar green stalks of vegetable celery. Though the two edibles share the same name, the celery seed in the herb and spice rack in your local market will not grow the familiar bright green stalks in the fresh produce section. Celery seed is harvested from a very closely related plant known as wild celery, or smallage. Celery seed from a vegetable seed supplier is necessary to grow celery stalks for eating. Smallage and Celery Seed Smallage (Apium graveolens) is member of a large family of plants commonly called the carrot or parsley family (Umbelliferae or Apiaceae).

Many familiar vegetables and herbs also belong to this family, including the eponymous carrot and parsley, plus dill, coriander, fennel and parsnip. Culinary celery seed harvested from this type of celery is mainly produced in Europe and India, though California also has a share of the market. Because it needs much more than the average amount of moisture and a very long growing season, it typically performs very poorly in home gardens. The plant itself is bitter and inedible, with hollow stems, though the leaves were and still are used in cooking. Modern celery is derived from this plant, and celery produced through early breeding programs shared characteristics like the hollow stem up until relatively recently. Celery seed purchased in the herb aisle at the store may not sprout for growing this plant in the garden, as it may have been heat-treated to sanitize it, or come from a hybrid parent, in which case the seed will be sterile or not grow true to type. Celery Celery (Apium graveolens var. dulce) is a kissing cousin of smallage. Like smallage, it was originally a marsh plant from the Mediterranean, and as such requires ample moisture and high fertility.

It can tolerate cool weather but will bolt if exposed to more than a week of cold after transplanting, and it also dislikes hot temperatures. In order to mature in North American climates before fall freezes set in, celery needs to be started indoors up to 12 weeks in advance of the last spring frost. Growing Celery in the Garden Celery needs a long growing season, usually four months or more to a harvestable plant. Seedlings can be set out early, two weeks or so before last frost, but they need protection if hard frosts are forecast. Exposure to freezing temperatures for more than 10 days can cause premature bolting, or flowering. Individual plants should be spaced 6 to 12 inches apart in rows 18 to 36 inches apart, and kept well watered and well fertilized. Since it is shallow-rooted, it does not compete well with weeds. Plants are subject to most of the usual garden pests, including aphids, whiteflies, cabbage loopers and cutworms. Rarely, celery is disfigured by mosaic virus or affected by a calcium deficiency that causes black heart.

Be careful to isolate celery from other flowering members of the parsley family, including carrots, fennel, parsnips and Queen Anne's Lace, as they will all cross-pollinate with celery and cause seed contamination. Saving Garden Celery Seed Celery is a biennial, meaning it produces flowers and seeds in its second year. Since gardens in most parts of North America experience freezes strong enough to kill celery, the main way of preserving a live plant is to overwinter it indoors, similar to how tender tropical plants are cared for in northern latitudes. Stalks can be cut back to within 3 inches of the base and the entire rootball lifted and transferred to a pot with growing medium, and kept indoors. After transplanting it back to the garden in spring, celery will produce flat-topped flower stalks, or umbels, from which seed can be harvested as the umbels dry out and turn brown. One way to harvest seed is to cover the entire ripe seedhead with a paper or muslin bag and snip it off with scissors. Seeds can also be collected by shaking the seedhead over a bowl. Winnow the seeds on a slightly breezy day so that chaff or other debris is carried away by wind.

Store completely dried seeds in a tightly closed container and use within 5 years. Celery The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Celery What's New and Beneficial About Celery If you have become accustomed to thinking about celery as a crunchy, low-cal vegetable but not a key part of your health support, it is time to think again. Recent research has greatly bolstered our knowledge about celery's anti-inflammatory health benefits, including its protection against inflammation in the digestive tract itself. Some of the unique non-starch polysaccharides in celery—including apiuman—appear especially important in producing these anti-inflammatory benefits.

(Unlike starchy polysaccharides that provide plants with a way to store simple sugars, these non-starch polysaccharides in celery help provide this vegetable with its unique structure and are not made from simple sugars but rather from pectins.) In addition to well-known antioxidants like vitamin C and flavonoids, scientists have now identified at least a dozen other types of antioxidant nutrients in celery. These antioxidants include dihydrostilbenoids like lunularin as well as furanocoumarins like bergapten and psoralen. The antioxidant support we get from celery is largely due to its phenolic nutrients that have been shown to help protect us against unwanted oxidative damage to our cells, blood vessels, and organ systems If you are planning to steam vegetables as part of your meal, you can include celery without having to worry about excessive loss of its phenol-based antioxidants. In a recent study, researchers compared the impact of steaming (10 minutes) versus boiling (10 minutes) versus blanching (3 minute submersion in boiling water) on the total phenolic antioxidant nutrients in celery. Both boiling and blanching resulted in substantial loss of these antioxidants, in the range of 38-41%.

With steaming, however, 83-99% of these antioxidants were retained in the celery even after 10 minutes. While we encourage the practice of steaming as a cooking method of choice for many of our WHFoods vegetables, it's great to see how nutrient-preserving steaming can be in the case of celery. Based on multiple recent studies involving nutrient changes in stored, refrigerated celery, we recommend a period of 5-7 days as a window of time for consuming fresh celery. While some nutrients appear to be stable in whole, refrigerated celery for longer periods of time, several studies show greater losses of phenolic antioxidants in celery after this week-long period. In addition, based on changes in flavonoid content, we also recommend that you wait to chop up your celery just before you are adding it to a salad or cooked dish (rather than chopping it up the night before and leaving it stored in the refrigerator overnight). This will help to preserve its maximum nutrient potential. Celery, diced, raw vitamin A 3% This chart graphically details the %DV that a serving of Celery provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.

Additional information about the amount of these nutrients provided by Celery can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Celery, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Antioxidant and Anti-Inflammatory Support Provided by Celery Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene, and manganese. But its "claim to fame" in terms of antioxidant nutrients may very well be its phytonutrients. Many of these phytonutrients fall into the category of phenolic antioxidants and have been shown to provide anti-inflammatory benefits as well. Below is a representative list of the phenolic antioxidants found in celery. Phenolic acids bergapten psoralen In animal studies, celery extracts containing the above-listed phytonutrients have been shown to decrease risk of oxidative damage to body fats and risk of oxidative damage to blood vessel walls. In addition, these celery extracts have been shown to prevent inflammatory reactions in the digestive tract and blood vessels. Interestingly, there is also some animal research showing the ability of celery extracts to help protect the digestive tract and liver following consumption of acrylamides.

(Acrylamides are potentially toxic substances formed in food through a reaction of sugars and amino acids, usually through the process of frying.) While most of the research above involves animals versus humans, we have also seen studies showing the importance of celery in diets that are considered to be high in antioxidant and anti-inflammatory health benefits. For example, we've seen one recent study showing celery to provide 7% of all flavonol and flavone antioxidants in the diet of adults in China. In addition, mechanisms of anti-inflammatory support have also been shown in human studies. For example, we've seen research showing the ability of celery juice and celery extracts to lower the activity of tumor necrosis factor alpha (TNF-alpha), as well as the activity of nuclear factor kappa B (NF-kB). Decreased levels of the pro-inflammatory cytokines interleukin 1B (IL-1B) and interleukin 8 (IL-8) have also been seen in these studies. All of these four messaging molecules play a key role in the body's inflammatory responses, and keeping them in check is an important step in the prevention of unwanted inflammation. One interesting aspect of celery's antioxidant phytonutrients involves its furanocoumarins.

Prior to harvest - when celery is still growing in the ground - it responds to stress by producing furanocoumarins in greater amounts. These substances help protect it in its natural living conditions. Even after celery has been harvested, however, and you start to chop it up on your kitchen countertop, it will still increase its production of furanocoumarins, and you will get greater amounts of these phytonutrients for this reason. (However, it is incorrect to assume that the chopping of celery makes it nutritionally "better" than it was before you chopped it. That's because other phytonutrients decrease simultaneously with the increase in furanocoumarins. The net result is basically a change in the composition of the celery phytonutrients, an interesting topic about which we hope to see more research on in the future.) Digestive Tract Support Provided by Celery In addition to its antioxidant and anti-inflammatory nutrients that help protect the digestive tract as a whole, celery contains pectin-based polysaccharides that can provide the stomach with special benefits. We've become accustomed to thinking about polysaccharides as starchy molecules that are used by cells as a way to store up simple sugars.

But there are other types of polysaccharides in plants, including the non-starch, pectin-based polysaccharides found in celery. (Pectin is a sugar-related molecule that is largely formed from a substance called glucuronic acid.) The pectin-based polysaccharides found in celery —including apiuman—appear to have special importance in producing anti-inflammatory benefits. In animal studies, celery extracts containing apiuman have been shown to improve the integrity of the stomach lining, decrease risk of stomach ulcer (gastric ulcer), and better control the levels of stomach secretions. We look forward to future research that may confirm these stomach support benefits in humans based on dietary intake of celery in its whole food form. Cardiovascular Support Provided by Celery Given the antioxidant and anti-inflammatory properties of celery described earlier in this section, it's not surprising to see the interest of researchers in the cardiovascular benefits of celery. Oxidative stress and inflammation in the bloodstream are critical problems in the development of many cardiovascular diseases, especially atherosclerosis. Unfortunately, most of the studies we've seen in this area have involved animals.

Still, we've seen promising connections between the pectin-based polysaccharides in celery and decreased risk of inflammation in the cardiovascular system. We've seen these same types of connections between celery flavonoids and decreased risk of cardiovascular inflammation. Phthalides are a further category of phytonutrients found in celery that seems important to mention as providing potential cardiovascular benefits. Phenolic substances found in celery, phthalides are a major contributor to the unique flavor of this vegetable. (Sedanenolide and butylphthalides are examples of phthalides found in celery.) Researchers have demonstrated that celery phthalides can act as smooth muscle relaxants, most likely through their impact on the flow of calcium and potassium inside cells and related nervous system activity involved with muscle relaxation. Of course, relaxation of smooth muscles surrounding our blood vessels allows them to expand and the result is a lowering of our blood pressure. (This overall process is called vasodilation.) Phthalides in celery may also act as diuretics, further helping to lower the pressure inside our blood vessels. Unfortunately, most of the research we've seen in this area involves celery seeds, celery oil, or celery extracts - not the whole food itself.

So it's not yet clear if these muscle-relaxant properties and blood pressure-lowering properties of celery phthalides will be provided to us if we include celery in our meal plans in everyday food amounts. But we will be surprised if future research on dietary intake of celery does not show some type of cardiovascular benefit directly related to celery phthalides. Other Health Benefits of Celery Because chronic oxidative stress and excessive inflammation are key risk factors for the development of many cancer types, it's not surprising to see scientists interested in the potential benefits of celery intake for cancer prevention. While we've seen speculation about celery benefits for stomach cancer, colon cancer, and bladder cancer, we've been unable to find actual human research studies in any of these areas. Hopefully, future research studies will address the potential cancer-related benefits of celery much more closely. Description In most U.S. markets, it's the Pascal family of greenish to pale-green celery cultivars that we've become most accustomed to finding in the produce section. Pascal celery is larger than most other celery types, with firm, solid stalks and leafy ends. Yet even within this particular scientific type of celery (Apium graveolens var.

dulce), there are many other options including Matador, Red Stalk, Tango, and Sonora. Celery actually comes in a variety of colors from sheer white to vibrant gold to rich red and deep green. In this genus/species of plant (Apium graveolens) are also found two other important types of celery. The first is celeriac (also called root celery, turnip-root celery, or knob celery). Just like the name suggests, root celery is characterized by a large root ball, which is especially prized for its unique somewhat nut-like taste. (The scientific name for celeriac is Apium graveolens var. rapaceum.) The second type of celery is leafy celery (Apium graveolens var. secalinum), which looks very similar to parsley but tastes like celery! Root and leaf celeries are valued worldwide for their unique flavors and aromas; they are often "main plate" vegetables rather than salad or soup additions. Regardless of which celery variety you choose to buy or grow, there are nutrient benefits to be found in all parts of the plant, including the leaves, stalks, roots, and seeds. "Celery hearts" usually refers to the innermost stalks of Pascal celery.

These stalks are typically the most tender. The bigger family of plants that houses celery is what scientists call the Apiaceae or Umbelliferae family. It is also commonly known as the parsley or carrot family. (Just compare leafy carrot tops or parsley leaves with celery leaves and you'll see why.) In addition to celery, carrots, and parsley, this plant family also includes dill, fennel, cilantro/coriander, parsnip, anise, caraway, chervil, cumin, angelica, and asafetida. History Over time, many different types of plants across the world have been referred to by the common name "wild celery." Most of these plants—although not all of them—belong to the same family (Apiaceae/Umbellerifereae) as the Pascal celery found in U.S. markets. You'll find Australian celery, Vietnamese celery, Indian celery, Maori celery, and water celery all being referred to as "wild celery" in various cultures. The direct ancestors of Pascal celery were cultivated in parts of Europe and the Mediterranean as early as 1000 BC, and we have evidence of celery being used as a medicinal plant in ancient Egypt.

There's also evidence that ancient Greek athletes were awarded celery leaves to commemorate their winning. Today over 1 billion pounds of celery are produced each year in the United States, with California, Michigan and Florida accounting for about 80% of all celery production. The average U.S. adult eats about 6 pounds of celery per year. A substantial amount of celery in the U.S. comes from Mexico, and the U.S. exports about 200 million pounds of celery to Canada each year. On a worldwide basis, celery is often served as a "major plate vegetable" rather than an additive to salads or soups. In addition, root celery varieties of this food (chosen for their large root balls rather then their stalks) are often cultivated over the large stalk Pascal varieties that have become most popular in the U.S. How to Select and Store Choose celery that looks crisp and snaps easily when pulled apart. It should be relatively tight and compact and not have stalks that splay out. The leaves should be pale to bright green in color and free from yellow or brown patches. Sometimes celery can have a condition called "blackheart" that is caused by insects.

To check for damage, separate the stalks and look for brown or black discoloration. In addition, evaluate the celery to ensure that it does not have a seed stem, the presence of a round stem in the place of the smaller tender stalks that should reside in the center of the celery. Celery with seed stems are often more bitter in flavor. At WHFoods, we encourage the purchase of certified organically grown foods, and celery is no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including celery. In many cases, you may be able to find a local organic grower who sells celery but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown celery is very likely to be celery that displays the USDA organic logo. Most people use plastic produce bags to bring celery (and other fresh vegetables) home from the market.

If this method is the one you use, you can leave your celery in the plastic produce bag, squeeze out any extra air, and close the bag securely for storage in your refrigerator. While food storage in plastic bags can create health risks under certain circumstances, 5-7 days of refrigerator storage for an uncut head of celery is not one of them. The refrigerator temperature is too cold (about 40°F/4°C), the time period too short, and the celery-to-plastic surface contact too moderate to create a substantial health risk from this use of a plastic produce bag. If possible, please recycle the plastic bag after using. We recommend a period of 5-7 days as a window of time for refrigeration of fresh celery. While some nutrients appear to be stable in whole, refrigerated celery for longer periods of time, several studies show greater losses of phenolic antioxidants in celery after this week-long period. In addition, based on changes in flavonoid content, we also recommend that you wait to chop up your celery just before you are adding it to a salad or cooked dish (rather than chopping it up the night before and leaving it stored in the refrigerator overnight).

If you find yourself needing to cut up celery far ahead of time, in a way that requires overnight storage in your refrigerator, we recommend that you place the cut celery into a hard plastic or glass container instead of a soft plastic bag. Since the cutting of celery will expose more of its surface area, you can avoid increased contact of more celery surfaces to the less stable materials that are found in soft plastic bags by using more sturdy containers for your cut celery. Loss of some nutrients in celery—for example, its vitamin C content—is likely to be slowed down through refrigeration. Here is some background on why we recommend refrigerating celery. Whenever food is stored, four basic factors affect its nutrient composition: exposure to air, exposure to light, exposure to heat, and length of time in storage. Vitamin C, vitamin B6, and carotenoids are good examples of nutrients highly susceptible to heat, and for this reason, their loss from food is very likely to be slowed down through refrigeration. Freezing will make celery wilt and should be avoided unless you will be using it in a future cooked recipe. Tips for Preparing and Cooking Tips for Preparing Celery To clean celery, cut off the base and leaves, then wash the leaves and stalks under running water.

Cut the stalks into pieces of desired length. If the outside of the celery stalk has fibrous strings, remove them by making a thin cut into one end of the stalk and peeling away the fibers. Be sure to use the leaves—they contain the most vitamin C, calcium, and potassium—but use them within a day or two as they do not store very well. Celery should not be kept at room temperature for more than several hours. That's because warm temperatures will encourage its high water content to evaporate, causing the celery to have have a tendency to wilt too quickly. If you have celery that has wilted, sprinkle it with a little water and place it in the refrigerator for several hours to help it regain some of its crispness. How to Enjoy Apiaceae: Parsley or Carrot Family. Identify herbs, plants, and flowers.

Plants of the Parsley or Carrot Family (Previously known as the Umbel Family: Umbelliferae) The Parsley Family includes some wonderful edible plants like the carrot and parsnip, plus more aromatic spices found in your spice cabinet, such as anise, celery, chervil, coriander, caraway, cumin, dill, fennel and of course, parsley. But unlike the Mustard or Mint families, the Parsleys are not all safe for picking and eating. In fact, the Parsley family is among the most important families of plants to learn, since it includes the deadliest plants in North America: poison hemlock and water hemlock. Note that the hemlock tree is totally unrelated. For identification, the most distinctive pattern of the Parsley family is the "compound umbels". Notice how all the stems of the flower cluster radiate from a single point at the end of the stalk, kind of like an umbrella. At the end of each of these flower stems there is another umbrella of even smaller stems, hence the "compound umbrella" or "compound umbel". To be a true umbel, the stems or spokes must all radiate from exactly the same point.

Other flowers like the common yarrow may appear to have compound umbels, but look closer and you will see that the flower stems are staggered off the main stalk, so the yarrow is not a member of this family. Another pattern of the Parsley family is that the stems are usually, but not always hollow. Kids have been poisoned using hemlock stems for straws. When you recognize the compound umbels of the Parsley family then you know you have to be careful. You must be 100% certain of what these plants are before you harvest them for food or medicine. More than that, you must be right! People die just about every year thinking they have discovered some kind of wild carrot. So how do you distinguish the poisonous members of the family? Don't rush it. You might think that learning plants is just a matter of filling up the disk space in your head with data, but there is a bit more to it than that. No matter what you study, whether it is plant identification, art, or math, you learn by connecting neurons in the brain to build a neural network for processing the information. Getting started is the most dangerous time, because all the plants tend to look alike-- kind of green mostly.

Just practice pointing out compound umbels everywhere you go, starting with the dill or fennel in the garden. The more you practice this and other family patterns, the more you will learn to see just how unique and different each plant is. When you are proficient at recognizing the major plant families, then go back and start studying more of the individual plants. Even then, avoid rushing to conclusions. Keep in mind that when your goal is to find an answer, then you will find one, whether it is right or not. If you are positive that you have identified a member of the Parsley family correctly, that's good. Now wait and see if you are still sure of your answer in a few days or a week. When you get good at recognizing certain species every time you see them, then you might consider trying out their appropriate edible or medicinal uses. Worldwide there are about 300 genera in the Parsley family, representing more than 3000 species. About 75 genera are native to North America. Key Words: Compound umbels. Usually hollow flower stalks. Please e-mail Thomas J. Elpel to report mistakes or to inquire about purchasing high resolution photos of these plants. Angelica arguta.

Lyall's Angelica. Angelica arguta. Lyall's Angelica. Photographed in Yellowstone National Park. Angelica douglasii. Douglas Angelica. Angelica douglasii. Douglas Angelica. Near Glacier National Park. Conium maculatum. Poison Hemlock. Conium maculatum. Poison Hemlock. Widespread. Cicuta douglasii. Water Hemlock. The deadliest plant in North America. Cicuta douglasii. Water Hemlock. Widespread. Cicuta douglasii. Water Hemlock. Widespread. The deadliest plant in North America. Sanicula marilandica. Maryland Sanicle. Photographed in the Big Snowy Mountains of Montana. Daucus carota. Wild Carrot. The plant was introduced from Eurasia and is now widespread across North America. Daucus carota. Wild Carrot. The roots of first year plants are edible. They become woody by the second year. Daucus carota. Wild Carrot. The wild carrot is the same species, but a different variety than the carrots we grow and eat. Daucus carota. Wild Carrot.

The plant was introduced from Eurasia and is now widespread across North America. Heracleum maximum. Cow Parsnip. What Is Celery Good For? - Mercola.com What Is Celery Good For? Homily on Celery Botanical name: Apium graveolens A crunchy snack all by itself or with peanut butter added to round out the nutrients, celery is one of the most versatile vegetables in the garden, useful for its flavorful seeds and pale green leaves and stalks. It's a direct descendant of wild celery and a member of the Apiaceae family with parsnips, fennel , and parsley , possessing in appearance or flavor some of those characteristics. Celeriac or knob celery (A. graveolens rapaceum) is an example, although this cultivar has a light brown exterior with crisp, white, aromatic flesh inside. Each year, the U.S. produces a billion pounds of celery, 80 percent from California, Michigan, and Florida. Because it's a veggie with high water content, celery requires fertile, moisture-rich soil. This may explain why this plant's origin has been traced from Sweden, south to Algeria, Egypt, and Asia and into the Caucasus Mountains of India.

A large region in the Punjab is dedicated to celery seed production for export into Europe, where it's used as a condiment. Pascal is the celery variety seen most often in the States. Blanched celery, having been deprived of light for a paler, more tender consistency, is more popular in Europe. Celery is a cool-weather crop, so it's best planted early in climates where the winters get cold and summers are hot. Because the seeds are tiny, they should be covered lightly with soil and watered evenly for three to eight weeks, or started indoors to be transplanted after about two months. Once they begin proliferating, thin them to a few inches per row, and they can grow one to two feet tall. When purchasing celery, make sure the leaves and stalks are crisp, not wilted or rubbery. Celery is a great addition to tuna or egg salad. Stir fries are an excellent way to enjoy this vegetable, mixed with carrots , bell peppers, and onions , and teriyaki or orange sauce. It also adds an aromatic flavor to pot roast and vegetable soup.

However, when celery is boiled or blanched (dipped in boiling water) in soup, more than a third of the nutrients can be lost. To keep the most of its goodness intact, steaming is the best method. Studies show that steaming for even as long as 10 minutes retains 83 to 99 percent of the antioxidants celery is known to be loaded with. You can refrigerate raw celery for five to seven days, but they tend to absorb the odors of other foods, so keep them separated with a sealed container. Health Benefits of Celery In case you didn't notice it in the nutritional profile, celery is incredibly low in calories – only 16 per one-cup serving. This is one reason why it's so popular for dieters. The reputation celery has for being a "negative calorie" food may actually be deserved. At the same time, celery is worth its weight in fiber, which moves food through the digestive tract more quickly, and therefore helps lower your risk for colon cancer.

An interesting tidbit about this vegetable is the many different vitamins and minerals it offers - a little bit of a lot for a good balance: nine percent each of the DV in vitamin A and folate, eight percent of the potassium , and between two to five percent in manganese, copper, phosphorus, magnesium, and calcium in the minerals category. In vitamins: vitamin C, pantothenic acid, vitamin B6, niacin, and riboflavin. Vitamin K plays the most dramatic role – 37 percent of the daily value per cup. Celery is a rich source of flavonoids like zeaxanthin , lutein, and betacarotene, which studies have shown lowers inflammation as well as the risk of heart disease, enhances the immune system, and inhibits the growth of abnormal cancer-causing cells. Antioxidants in celery include natural phenolic dihydrostilbenoids, such as lunularin, and furanocoumarins like bergapten and psoralen. The flavonols quercetin and kaempferol also are present.

Celery leaves (which contain the most vitamin C, calcium, and potassium) and seeds also contain a number of little-heard of volatile oils, such as terpenes (which consists mostly of limonene), and the sesquiterpenes β-selinene and humulene. The compound 3-n-butyl phthalide, which gives celery its fresh, earthy essence, may play a part in both reducing cholesterol and blood pressure levels by relaxing blood vessel muscles. Coumarins help thin the blood, and linoleic acid is an omega-6 fatty acid. What all these and other compounds do for the body is pretty impressive. Iron 2% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie Studies on Celery Memory loss could be suspended with the addition of celery to the diet, according to a 2010 study at the University of Illinois. Luteolin, a nutrient in celery, was tested on two-year-old mice and withheld from mice aged three to six months. Results showed that the expected brain inflammation and subsequent memory loss in the older mice were not present.

In fact, they performed learning and memory tasks better than the younger mice. Scientists believe the data suggests that the luteolin content in celery may also boost memory and halt age-related brain inflammation in humans to result in better cognitive health. 1 The apigenen in celery and parsley was also shown to dramatically inhibit breast cancer cells in a celebrated study done at the University of Missouri. Scientists found apigenin shrank a certain breast cancer tumor stimulated by progestin, a synthetic hormone taken by women for menopausal symptoms. 2 While apigenen was shown to be the natural flavonoid compound responsible for inhibiting breast cancer cells, it had not been tested against pancreatic cancer. Scientists undertook the study, noting that many chemotherapeutic agents had been used to treat pancreatic cancer without success. At the conclusion, apigenin also was reported as having the ability to inhibit growth in four pancreatic cancer cell lines. 3 Celery Healthy Recipes: Dandelion Greens with Celeriac and Tangerine Salad Ingredients: 1 tsp. honey (optional) Procedures: Wash and chop the dandelion leaves in half-inch pieces and discard tough ends. Pour lime juice into the chopped leaves and add the salt.

Massage the dandelion leaves with the lime juice and salt for up to 3 minutes or until the leaves are wilted. Add the shredded celeriac, basil leaves and tangerine. Add the toasted pine nuts and mix everything together. This recipe makes four servings. (From Healthy Recipes for Your Nutritional Type by Dr. Joseph Mercola) Celery Fun Facts In the 9th century medicinal annals, celery is noted for its use first as a medicine rather than a food. During the Middle Ages, celery become a common vegetable in Europe, and was only introduced to U.S. consumers in the 1900s. Summary Aromatic and crispy, celery is one of the most widely eaten and enjoyed veggies on the planet. Great in salads, stir fries, and soup as well as all by itself, this pale green garden offering is also highly nutritious. For centuries, Ayurvedic medicine has used celery and celery seed as a treatment for colds and flu, poor digestion, arthritis, and liver and spleen disorders. Today, it's known as a diuretic, which only stands to reason with all the moisture it holds. Studies also indicate its effectiveness in deflecting mosquitoes. But eating it is the real key.

Celery is rich in electrolytes and has a cooling effect on the body, which may relate to its ability to fight inflammation. You can also count on celery to lower oxidative stress in the heart and help clear the digestive system. Studies also found that the apignen in celery has the ability to inhibit breast and pancreatic cancer, and the luteolin to boost cognitive function. Those items alone are good reasons to up your celery intake. Related Recipes

Question: Celery is a member of what commonly named plant family?
Answer: Parsley