Celery
The celery , or aitch of the marshes , is a bi-annual Plante herbaceous of the family of the Apiacée S, cultivated like Vegetable for its Feuille S and its root tuberous consumed like Légume S.
In a wild state, it pushes at the edge of the brooks and in the wet places.
Scientific name: Celery graveolens L., family of the Apiacée S.
Common noun: celery, aitch odorous, aitch of the marshes, parsley of the marshes, odorous parsley, celery of Italy, celery-connect, celeriac, celery-turnip; of: Staudensellery, Stielsellerie, in: celery, be: apio, apio bastardo . In antiquity, known under the name of “Selenon”, or “plants the moon”
One distinguishes four large varieties in this species, of which three are usually cultivated:
- Celery graveolens VAr. graveolens : the aitch of the marshes ;
- Celery graveolens VAr. dulce : the celery-connects or ribbed celery ;
- Celery graveolens VAr. rapaceum , the Celeriac ;
- Celery graveolens VAr. secalinum : the celery to cut .
Etymology
The term “celery” is in the beginning a word borrowed from an Italian dialect, the lombard, seleri which would derive from the Latin selinon , word indicating in the beginning the plant in Greek.
Description
Characteristics
- reproductive Bodies
- dominant Color of the flowers: white
- Period of flowering: August-October
- Inflorescence: ombelle of ombellules
- Sexuality: hermaphrodite
- Pollination: entomogame, autogame
- Seed
- Fruit: akene
- Dissemination: hydrochore
- Habitat and standard distribution
- Habitat: European, hygrophile meadows lengthily easily flooded
- Surface of distribution: cosmopolitan
given according to: Julve, pH., 1998 FF. - Baseflor. Botanical, ecological and chorologic index of the flora of France. Version: April 23rd, 2004.
Use
Food
Celery is used in kitchen at the same time like Condiment and Légume.Its tender sheets, finely engraved, can be used to raise various preparations, in particular Soupe S and Sauce S. Their taste, more extremely than that of parsley, points out the livêche.
The coasts of celery-connects are consumed cooked generally jumped to white sauce or the cream or in gratin (vegetable similar to the coasts of blettes). It can be also consumed raw, crossed finely, in salads.
The root of the celeriac, with a little prickly savor, is consumed raw, grated in Rémoulade, or cooked, for example in gratin in Soupe or jumped.
The seeds are used to scent the fish and the Chou-fleur, and can, infused in brandy, to give a Liqueur.
Celery is one of rare negative food with “Calorie S”: it makes lose calories by eating it since its digestion consumes more calories than the food gives some.
medicinal
The food properties of celery are well-known, but there exist also medicinal virtues: the sheets and the roots are Dépurative S, Diurétique S, Carminative S, Stomachique S, Tonique S, and strongly Stimulant be. The plant is also supposed being Aphrodisiaque.
External references
celery|celery
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