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Celery
Scientific Name: Apium graveolens
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If the great authors of classical Greek literature had not mentioned the humble Celery (Apium graveolens) in their works, it would be difficult to imagine that in ancient Greece it was considered worthy of crowning the heads of athletes. Another custom in Plutarch's time was to use celery for funeral wreaths. Celery only became a table vegetable during the Middle Ages, when specialized cultivations began to be organized on a large scale. Today celery is widely grown because of its many culinary uses. It does not provide many calories, although it is rich in mineral salts, vitamins, and, like parsley, iron. Raw celery, although agreeable to the taste, is not easily digestible. It is better served cooked, as it has considerable diuretic properties and is therefore helpful for those suffering from kidney stones, and for arthritic and nephritic conditions. It also has a favorable effect on the functioning of the bile. The various types can be grouped in two large categories: the Celeriac (Apium graveolens rapaceum), called also German celery or turnip-rooted celery, in which the rootstock increases in size near the collar, becoming turnip-shaped, with the leaves almost lying on the ground. Among the most common varieties are the Stuffed White Pascal with short, large, full leaf stalks, very resistant to cold; Giant Pascal; American Stuffed White, very hardy, with very large, stuffed stalks; Fordhook and Golden Self Blanching. Among the various celeriacs two of the best are Verona Celery and Alabaster, which develop thick, tasty roots that keep well during the winter. The best roots are those of medium size, without secondary roots, and with a modest clump of leaves. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]