Celery


COMMON NAME
Standardized: celery
Other: wild celery

BOTANICAL NAME
Apium graveolens L.
Plant Family: Apiaceae

English Name: Celery

CUT SIZES:
Whole leaves, Large Cut, Fine cut, Cut (size as request), TBC, powder. All “99% Quality”

Available all seasons
Harvest season: April – May

OVERVIEW
The Greeks and Romans called it “smallage” and harvested it in the wild for its medicinal properties. The Romans used it more for cooking. When it was finally grown and harvested in the middle ages it was found to be a wonderful vegetable to add to the dinner table. It was not until the 19th century that the seeds were used as a spice in recipes and pickling. It was associated with funerals and bad luck, and woven garlands of wild celery were often found in Egyptian tombs. The celery used in herbal medicine is a close relative of the celery you can buy in market. The fruit or “seed” is grayish green to brown with a characteristic, slightly bitter, spicy taste. Too much celery seed can overpower a dish, whereas a little brings out flavors in other foods. Celery seed is used in pickles, casseroles, and Bloody Marys.

PARTS USED
leaves and the fruits or “seeds,” whole or powdered

TYPICAL PREPARATIONS
more often used in cooking. Seldom used in extract or capsule form.

*PRECAUTIONS
General: We recommend This information is not intended to diagnose, treat, cure, or prevent any disease without consulting a doctor, particularly if you are pregnant, nursing, or Tack any medications. This Specification has been evaluated by the EOS. The product comes to you with a one hundred percent satisfaction guarantee.