Botanical Name: Apium graveolens
- English: Smallage, Garden Celery
- Ayurveda: Ajmodaa, Ajmoda, Ajmodikaa, Dipyaka.
- Unani: Karafs.
- Also, known as: Seldery, Qin cài, Sai kan choi, Célerei, Sellerie, Sèdano, Oranda mitsuba, Daun sop, Apío, Khuen chai, Celery-keerai, Ache, Sellerie, Apio, Sedano, Chanoo Rhadodni, Han-ch’in
Habitat: Europe, Asia, and Africa
Parts Used: Seed
The celery plant is an erect, biennial aromatic herb with bright green foliage and umbels of tiny cream-colored flowers followed by small dry fruits. Celery leaves are pinnate with rhombic leaflets 3-5 cm long and 1-3 cm broad. The small dry fruits are about 1 mm in diameter and have minute corky ridges visible on the fruit surface. The biennial plant grows to a height of about 1–2 feet and has green-white flowers, 2–3 mm in diameter, which develops into seeds.
The name for Chinese celery, daun sop or “soup leaf” is because it is mainly used in soup, to which it adds a strong, bitter taste. In Asian cooking, it is also used in noodle or rice dishes and in stir-frying. Stalk celery can be used raw in salads but is best known for adding a rich spicy flavor to soups and stews. Celery seeds are used as a spice in Indian cooking and are an essential ingredient of many spice mixtures and recipes in French, English, and American cookery.
How to use:
As a spice.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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