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 Celery
(Apium graveolens )
Plant family: Apiaceae (parsley family)
Origin: Europe, cultivated in the Mediterranean region since at
least 3000 years.
Used plant part: Leaves and root; both are used as vegetable or
spice. Celery fruits, often termed seeds, are a strong though rather
uncommon spice.
Sensoric quality: All plant parts are strongly aromatic.
Today, celery is a popular herb and vegetable in Europe; the leaves
are sometimes chopped and used as a garnish (similar to parsley),
but more frequently cooked in soups or sauces to improve the taste.
For the latter purpose, the root (often in combination with other
herbs) is also suitable. Additionally, the cooked root can be eaten
as a vegetable.
Celery fruits (often called celery seeds) have a similar, but much
stronger aroma. They can be ground and mixed with salt (celery salt,
though industrially it is often made from celery root extract) to
make dosage easier. The fruits are slightly bitter, which limits
their usage. |
