Marsh ache root – Apium graveolens

Celery root, harvested in autumn, is dried and then chopped to preserve its aromatic compounds. It has been used since ancient times in herbal medicine and is also an ingredient in many broths and stews. Its dried form makes it ideal for use as a decoction or long-lasting infusion.

Description

Celery (Apium graveolens) is a biennial plant cultivated for its stems, leaves, seeds, and roots. The latter is fleshy, fibrous, and has a strong, slightly pungent flavor. When dried, it takes on a beige to light brown color and a hard texture. It is commonly used in combination with other roots for aromatic decoctions or soup bases.

Nomenclature

• Common names: Celery root, celery, celery root
• Latin name: Apium graveolens
• Family: Apiaceae (Umbelliferae)
• Part used: Root
• Form: Dry, powder
• Origin: Europe, Asia, Mediterranean
• English name: Celery root
• Name in German: Selleriewurzel
• Name in Spanish: Root of apius
• Name in Italian: Radice di sedano
• Name in Arabic: جذر الكرفس (Jathr al-karafs)

Main virtues

Traditionally used as a tonic, depurative, and digestive aid, its use also extends to rustic cooking for its strong flavor, as well as in baths or poultices in ancient healing rituals.

Main constituents

Essential oils (apiol, limonene), starch, furanocoumarins, flavonoids, phenolic acids, fibers, minerals (potassium, calcium).

Use and dosage

• Decoction: 1 tablespoon for 250 ml of water, boil for 10 to 15 minutes, then filter.
• Culinary use: in broth, stew, soups or aromatic stuffings.
• External care: concentrated decoction to use as a compress or foot bath.

Precautions, side effects and contraindications

• May contain photosensitizing compounds: avoid prolonged exposure to the sun after external use.
• Potential allergen in people sensitive to celery or Apiaceae.
• Seek medical advice in case of pregnancy or drug treatment.

History and origin

Valued since ancient times, celery root featured in the diet and medicine of the Greeks and Romans. A symbol of purification, it was used in medicinal preparations, but also in monastic cuisine for its warming and stimulating properties.

Miscellaneous information

• Storage: dry, at room temperature, in an airtight container.
• Packaging: loose cut root, kraft bag or glass jar.
• Appearance: Fibrous, hard, light brown to beige pieces.
• Odor: rooty, spicy, fresh and slightly pungent.

Sources and references

• PlantUse Database – https://uses.plantnet-project.org
• Texts by Dioscorides and Pliny the Elder
• Traditional European herbalism
• Popular pharmacopoeia and ancient cuisine

🔎 Information

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