Apium graveolens var. rapaceum
(Miller) Gaudin
Celeriac, Celery root, Turnip-rooted celery
Summary
Source: WikipediaApium graveolens, known in English as celery, is an Old World species of flowering plant in the family Apiaceae. It was first described by Carl Linnaeus in 1753. The species is widely naturalised outside of its natural range and is used as a vegetable; modern cultivars have been selected for their leaf stalks (celery), a large bulb-like hypocotyl (celeriac), and their leaves (leaf celery).
Description
A plant that normally takes 2 years to complete its life-cycle. It grows about 1 m tall. The bases of the stem are swollen. They are like a turnip. The leaf stalks are slender.
Edible Uses
Wild celery was used for its medical properties and as a condiment by the Ancient Egyptians, Greeks and Romans, and also in China. The species was later developed as a vegetable, particularly in Italy from the 16th century. Modern cultivars have been selected for different uses, falling into three groups according to the part that is mainly eaten: Celery (Apium graveolens Dulce Group; syn. Apium graveolens var. dulce), is used for its leaf stalks, which may be eaten raw or cooked. Celeriac (Apium graveolens Rapaceum Group; syn. Apium graveolens var. rapaceum), is used for its swollen bulb-like hypocotyl. Leaf celery or smallage (Apium graveolens Secalinum Group; syn. Apium graveolens var. secalinum), has larger leaves; both the leaves and stems are eaten.
Traditional Uses
It can be eaten raw or grated in salads, used as a flavouring in soups and stews or cooked as a vegetable. Leaves can be used as flavouring.
This uses section is brief — help expand it
Distribution
They are sensitive to frosts. It suits plant hardiness zones 5-10.
Where It Grows
Africa, Australia, Balkans, Canada, East Africa, Egypt, Europe, Hawaii, India, Macedonia, Mediterranean, Middle East, Netherlands, North Africa, North America, Pacific, South Africa, Southern Africa, Switzerland, Syria, Tasmania, USA,
Cultivation
Seeds are slow to germinate. Plants should be 25 cm apart. Side shoots are removed as they appear. The bulbs are harvested when 7.5-10 cm across.
Production
It takes 4 months until harvest. Roots can be stored in sand for eating in winter.
Other Information
It is a commercially cultivated vegetable.
Notes
There are about 20 Apium species.
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Root - raw | 88.6 | 176 | 42 | 1.5 | 0 | 8 | 0.7 | 0.3 |
| Root - boiled | 92.3 | 113 | 27 | 1 | 0 | 4 | 0.4 | 0.2 |
| Leaves | — | — | — | — | — | — | — | — |
References (24)
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