There are two types of stalk celery varieties,
self-blanching or yellow, and green or Pascal
celery. In North America green stalk celery
is preferred and mainly eaten raw although
it is also eaten cooked.
Geographical
Sources
Although
celery is thought to be from the Mediterranean,
indigenous "wild" relatives of celery
are found in southern Sweden, the British
Isles, Egypt, Algeria, India, China, New Zealand,
California and southernmost portions of South
America. However it is doubtful that it’s
center of origin was that extensive.
Traditional
Ethnic Uses
It’s
claimed medicinal purposes were probably attributable
to it’s volatile oils, contained in all
portions, but mostly the seed. During ancient
times Ayurvedic physicians used celery seed
to treat the following conditions: colds,
flu, water retention, poor digestion, various
types of arthritis, and liver and spleen ailments.
Woven garlands of wild celery are reported
to have been found in early Egyptian tombs.
Taste
and Aroma Description
Strong
Aromatic flavor and odor.
History
/ Region of Origin
Apium:
from the German Eppich.
Graveolens: from the Latin Gravis
"grave, heavy" and Olens
"smelling" from the verb olere.
The Greek writer Homer referred to celery
as "selinon". The Latin name was
"selinun" and the French name "celeri"
is similar to the name we use today. Celery
is believed to be originally from the Mediterranean
basin. Ancient literature documents that celery,
or a similar plant form, was cultivated for
medicinal purposes before 850 B.C.
