Celery
Celery (/'sɛləri/)
Celery (/'sɛləri/) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking.
Etymology
The word "celery" derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon, the latinisation of the Ancient Greek: σέλινον (selinon), "parsley".
Related Terms
- Apiaceae: The family of plants to which celery belongs.
- Cultivar: A plant variety that has been produced in cultivation by selective breeding.
- Hypocotyl: The part of a plant's stem below the seed leaves, and above the root.
- Selinon: The Ancient Greek word for parsley, from which the word celery is derived.
Uses
Celery is used around the world as a vegetable for the crisp petiole (leaf stalk). The leaves are strongly flavored and are used less often, either as a flavoring in soups and stews or as a dried herb. Celery seeds can be used as flavoring or spice, either as whole seeds or ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots, or using dried leaves. Celery juice is often consumed for its health benefits.
Health Benefits
Celery is rich in vitamins and minerals with a low glycemic index. You'll enjoy vitamins A, K, and C, plus minerals like potassium and folate when you eat celery. It's also low in sodium. Plus, it's low on the glycemic index, meaning it has a slow, steady effect on your blood sugar.
See Also
External links
- Medical encyclopedia article on Celery
- Wikipedia's article - Celery
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