Celery (Celery) cut leaf – Apium graveolens

This herbaceous plant is cultivated for its leaves, seeds, and stems, all rich in aromatic ingredients. The dried leaves are particularly used as a natural spice, adding a fresh, herbal touch to culinary preparations or homemade infusions.

Description

Apium graveolens is a biennial plant in the Apiaceae family. It produces a clump of finely cut, dark green leaves with a distinctive aroma. The variety used for the leaves differs slightly from celery or root in its concentration of essential oils and aromatic intensity. Dried, its leaves retain their flavor and can be used as a herb for sprinkling or infusing.

Nomenclature

• Common names: Marsh celery, celery, wild celery
• Latin name: Apium graveolens
• Family: Apiaceae (Umbelliferae)
• Part used: Leaves
• Form: Cut, dried
• Origin: Europe, Mediterranean, Western Asia
• English name: Wild celery leaf
• Name in German: Sellerieblätter
• Name in Spanish: Leaf of apius
• Name in Italian: Foglia di sedano
• Name in Arabic: كرفس (Karafs)

Main virtues

Tonic and aromatic, marsh acha is traditionally used to stimulate digestion, flavor dishes, or add freshness as an infusion. It is also incorporated into bath treatments for its invigorating herbal scent.

Main constituents

Essential oils (limonene, selinene), flavonoids, apigenin, furanocoumarins, vitamins (especially K and C), minerals (potassium, calcium).

Use and dosage

• Culinary use: 1 to 2 pinches in soups, sauces, stews or salads.
• Infusion: 1 tablespoon for 250 ml of hot water, infuse for 7 to 10 minutes.
• Aromatic bath: decoction of leaves for invigorating bath.

Precautions, side effects and contraindications

• Not recommended for people allergic to celery or Apiaceae.
• Avoid in case of skin sensitivity to light (presence of furanocoumarins).
• Seek advice if pregnant or breastfeeding.

History and origin

Cultivated since ancient times in Egypt, Greece, and Rome, celery was used for both its medicinal and culinary properties. The name "celery" derives from the Latin "selinum." It features in many medieval pharmacopoeias and continues to flavor kitchens around the world today.

Miscellaneous information

• Storage: in an airtight container away from light and humidity.
• Packaging: kraft bag, metal box or glass jar.
• Color: dark green to olive green.
• Smell: fresh, herbaceous, powerful.

Sources and references

• European Food Flora – https://uses.plantnet-project.org
• USDA GRIN – https://npgsweb.ars-grin.gov
• Botanica - Encyclopedia of Plants
• Ancient medical texts by Hildegard of Bingen

🔎 Information

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