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Celery is composed primarily of water (95%) but contains large amounts of vitamin K and negligible fat. The vegetable is commonly consumed raw in salads, cooked in soups and stews, or juiced. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed into celery salt.
A celery rib is one of the individual stems that make up the larger bunch of celery, or "stalk." In botanical terms, a rib is a single segment of the plant, and in culinary usage, it is the part ...
The seeds have an oily endosperm [6] [7] and often contain essential oils, containing aromatic compounds that are responsible for the flavour of commercially important umbelliferous seed such as anise, cumin and coriander. The shape and details of the ornamentation of the ripe fruits are important for identification to species level.
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
So far, studies on the effects of celery on men’s health show that this leafy vegetable may promote fertility, act as an aphrodisiac and help reduce ED symptoms, among other benefits.
Angelica archangelica, commonly known as angelica, [3] garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots.
Apium graveolens, known in English as wild celery, [2] [3] is an Old World species of flowering plant in the family Apiaceae.It was first described by Carl Linnaeus in 1753.. The species is widely naturalised outside of its natural range and is used as a vegetable; modern cultivars have been selected for their leaf stalks (), a large bulb-like hypocotyl (), and their leaves (leaf celery).
The seeds are 8–12 mm (5 ⁄ 16 – 1 ⁄ 2 in) long and 5–8 mm (3 ⁄ 16 – 5 ⁄ 16 in) wide. Cow parsnip is a tall herbaceous perennial plant, [7] reaching heights of 3 metres (10 feet). [8] The stems are hollow and densely hairy. [9] The leaves are very large, up to 40 centimetres (16 inches) across and divided into three lobes. [8]