Sellerie

Sellerie is the common name for Apium graveolens, a herbaceous plant in the Apiaceae family that is cultivated for its edible parts. The term covers several forms: Staudensellerie, the crisp stalks; Knollensellerie, the enlarged root commonly called celeriac; and Blattsellerie, the leafy tops. All are derived from the same species and are used in cooking and, to varying degrees, in garnishes.

Cultivation: Celery is a cool-season crop typically grown as an annual. It prefers fertile, deep, moisture-retentive soil and full sun. It requires steady moisture and frequent feeding; it is sensitive to drought and heat and can bolt in warm conditions. To produce pale, tender stalks, commercial growers and home gardeners blanch or hill up soil around the plants. Breeding has produced many cultivars specialized for stalks, roots, or leaves.

Uses: Stalks are eaten raw in salads or as a crunchy vegetable; they also appear in soups, stews, sauces, and as a flavoring. Knollensellerie (celeriac) is usually cooked and can be mashed, roasted, or used in soups; Blattsellerie is used as an herb or garnish.

Nutrition and varieties: Celery is low in calories and rich in water and dietary fiber. It supplies vitamin K, folate, vitamin C, and minerals such as potassium. Celery contains phytochemicals that may have anti-inflammatory effects. It is also a known allergen in the European Union and may cause reactions in sensitive individuals.

History and cultivation: Native to Europe and western Asia, celery has been cultivated since ancient times. Today it is a common vegetable in temperate regions, with production oriented toward fresh markets and processing.