History
Celery, whose scientific name is Apium graveolens, is an herbaceous plant from the Apiaceae family. It is cultivated as a vegetable for both its leaves and its tuberous root.
Celery was originally called ache, a word derived from the Latin apia, which appeared in the French language in the 12th century. It means “that which grows in water,” referring to the plant’s natural habitat. At first, the term referred to a broad group of plants (including parsley and lovage) before taking on the more specific meaning of “celery.”
Celery is believed to originate from the Mediterranean basin, more precisely from the salty marshes bordering the Mediterranean Sea. It was known to the ancient Greeks.
Five hundred years before our era, the Chinese were already using it in cooking. The Egyptians harvested the leaves, stems, and even the seeds, which were used as seasoning. The plant was selectively bred in Italy in the 17th century and spread to the rest of Europe one or two centuries later.
Its date of introduction to the Americas and the Caribbean is unknown.
Varieties
The exact number of varieties is unknown, but they are numerous. In Martinique, the varieties found include Elne, Early Belle, Claret, June Belle, Blanc Pascal, and Vert à couper.
Celery is a demanding and difficult plant to grow. It prefers soils rich in organic matter and well-drained. It is sensitive to drought and mineral deficiencies.
Its dominant color is white. In Martinique, it grows and is harvested year‑round.
Medicinal Virtues
Celery’s medicinal properties are well known. Its leaves and roots are depurative, diuretic, carminative, stomachic, tonic, and strongly stimulating. The plant is also believed to have aphrodisiac qualities.
Thanks to its nitrates, which convert into nitrites, celery improves blood flow to certain areas of the brain. Celery may also reduce the spread of cancer cells in vitro.
Celery is very low in calories (between 10 and 20 kcal per 100 g), and its digestion is said to consume more calories than the food itself provides.
Note that celery can be allergenic for some individuals.
Uses
Celery (both root and leaf) is used in cooking as both a condiment and a vegetable. Its finely chopped leaves are often used to enhance soups, sauces, and other preparations.
In Martinique, celery is widely used in local cuisine, adding flavor to meat and fish stews, soups, quiches, and gratins.
The seeds are used to season fish and cauliflower.
The stalks and peelings are sometimes added to a bouquet garni.
