Annual or biennial herbaceous plant from the umbellifer family (Apiaceae) with around 20 species. Apium graveolens grows to around 1 m tall, has rough, pinnate leaves, sturdy stems and double umbellate inflorescences with small, whitish flowers. Flowering time: June to July, fruit ripening: August to September.
The celery plant consists of the edible celery root (Apil radix), edible celery herb (Apil herba) and celery fruit (Apil fructus).
Celeriac (Apium graveolens var.rapaceum) is eaten as a salad, vegetable, in soup or fried as a "celeriac cutlet".
The celery stalk (Apium graveolens var. dulce): The fleshy leaf stalks are eaten as a salad or vegetable.
Cut celery (Apium graveolens var. secalinum): The leaves are used as a spice and as a soup green. Dried celery leaves, mixed with table salt, are known as celery salt.
Celery juice is also extracted from the celery plant.
Celery is used as a diuretic, stool-regulating and blood-purifying agent. It is also used to stimulate the glands, as a treatment for rheumatism and for nervous restlessness, loss of appetite and exhaustion. To date, the effect of Apium graveolens has not been proven. Due to the possibility of allergic reactions, including anaphylactic shock, see also celery-carrot-mugwort-spice syndrome, its use is not recommended for therapeutic purposes.
Commission E: Negative monograph due to insufficient evidence of efficacy and risks such as allergy and phototoxic reaction.
HMPC: not processed
ESCOP: not processed
Empirical medicine: diuretic, kidney and bladder disorders, kidney stones, adjuvant for gout, rheumatic complaints and restlessness