Leaves - raw or cooked. They are often used as a flavouring in soups etc. They can also be eaten raw but have a very strong flavour and are probably best as a minor ingredient in a mixed salad. Seed - used as a flavouring for sauces, soups, pickles etc. An essential oil from the seed is also used as a flavouring.Root - cooked. There is not much of it but it can be cut up and added to soups[K].
Wild celery is an aromatic bitter tonic herb that reduces blood pressure, relieves indigestion, stimulates the uterus and is anti-inflammatory. The ripe seeds, herb and root are aperient, carminative, diuretic, emmenagogue, galactogogue, nervine, stimulant and tonic. Wild celery is said to be useful in cases of hysteria, promoting restfulness and sleep and diffusing through the system a mild sustaining influence. The herb should not be prescribed for pregnant women. Seeds purchased for cultivation purposes are often dressed with a fungicide, they should not be used for medicinal purposes. The root is harvested in the autumn and can be used fresh or dried. The whole plant is harvested when fruiting and is usually liquidized to extract the juice. The seeds are harvested as they ripen and are dried for later use. An essential oil obtained from the plant has a calming effect on the central nervous system. Some of its constituents have antispasmodic, sedative and anticonvulsant actions. It has been shown to be of value in treating high blood pressure.A homeopathic remedy is made from the herb. It is used in treating rheumatism and kidney complaints.
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Plants grow best in a climate with a mean temperature in the range 16 - 21°c, leaf growth is poor at higher temperatures, low temperatures can induce the plant to run to seed prematurely. Plants with 5 or more true leaves will flower following exposure to temperatures between 5 - 10°c for 10 days or more. Celery is commonly cultivated in many regions of the world, mainly for its edible leaf stalks. There are many named varieties and these can supply fresh stalks from late summer to spring. There are two basic types of celery. Those grown for summer and autumn harvesting are called 'self-blanching' - the stems do not need to be blanched in order to be eaten, though they are usually grown quite closely together which tends to exclude quite a bit of light. Those cultivars harvested in the winter and spring tend to have bitter-tasting stems unless these are blanched by excluding light.A good companion for leeks, tomatoes, French beans and brassicas.
Problems, pests & diseases
Associations & Interactions
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Polycultures & Guilds
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