Apium graveolens dulce Celery (Umbelliferae)

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Apium graveolens dulce
Celery
(1 Page of 5)

The Apium graveolens dulce plant species is found in A cultivated form of garden origin. It is a member of the Umbelliferae family. Common gardeners may know the plant as Celery.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Apium graveolens dulce
Common Name:  Celery
Family:  Umbelliferae
Author:  (Mill.)Pers.

Known Hazards:  If the plant is infected with the fungus Sclerotinia sclerotiorum, skin contact with the sap can cause dermatitis in sensitive people[65].

Mature Height:  0.6   Mature Width:

Habitat:  Not known in the wild.

Edible Uses: Leaf stems - raw or cooked[1, 2, 16, 21]. A fairly common salad ingredient, celery stems are also used to make soups, stews etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to harvesting. Many people find the raw stalks are somewhat indigestible[113]. Leaves - used as a flavouring in soups etc[9, 21, 46]. They can be eaten raw but they have a very strong flavour. Seed - used as a flavouring for sauces, soups, pickles etc[171, 183]. An essential oil from the seed is also used as a flavouring[183]. Root - cooked. There is not much of it but it can be cut up and added to soups[K].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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