Celery or (Apium graveolens) is a plant variety in the same family as carrots, parsley, fennel and caraway, commonly used as a vegetable.
Today there are two main varieties of celery grown. The most common is the pale green Pascal variety. The second type is the Golden variety which is grown under a layer of soil to prevent it from fully developing and turning green. Physical characteristics include long, ribbed stalks with leafy tops with the tender innermost ribs called celery hearts. The natural wild form is known as smallage and can be identified by a bitter taste and a more stringy stalk than the cultivated kind.
Celery is used both as a medicine and a seasoning. In medicine, it is known for it’s use as a diuretic, stimulant and aromatic and is used in incontinence of urine, dropsy and liver troubles. Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems. Also a good body tonic that produces perspiration. Other medicine uses include rheumatism, neuralgia and nervous conditions.
The seeds are commonly enjoyed in soup dishes and other food recipes.
Other names for celery include: Smallage and garden celery.