Celery (Apiumgraveolens L.)

You know the type of plant this herb. Absolutely, celery is a leaf vegetable and medicinal plants commonly used as a spice in cooking.

Herbaceous plants include Umbelliferae tribe or better known as thetribe apiaceae. Celery is a small herb, less than 1 m in height. Leaves arranged compound with a long stalk. This stems in particular cultivar can bevery large and sold as separate from the leaves of vegetables. The trunk is usually very short. In certain groups of enlarged form a tubercultivation, which can also be eaten. The flowers are arranged pluralrocky, typical Apiaceae. Small fruits dark brown.

There are three groups of cultivated celery:

Chopped celery leaves or celery (A. graveolens secalinum Group) which is taken leaves and widely used in Indonesian cuisine.

Stalk celery (A. graveolens dulce Group) that stalk fresh-scented leaves are larger and, usually used as a salad component.

Celery root (A. graveolens rapaceum Group), which form a bulb atthe soil surface, usually used in soups, made stew, or schnitzel. 

Besides useful as a food ingredient, this herb is also very beneficial for health. Celery root nutritious boost digestive enzymes and urinary smooth, while fruits and seeds as a reliever seizures, to lower blood uric acid levels, anti-rheumatic, launched apiss, aphrodisiac, and sedative. Tubers has a similar efficacy butalso used leaves as afrodisiaka (generating sexual arousal).

Nevertheless, this herbaceous plant has the potential to cause allergies in some people who are sensitive. Patients with kidney inflammation is not recommended to consume. Similarly, for mothers who breastfeed, because if too much eating celery will be able to reduce the milk. 

Celery has a lot of nutritional value, among others. In 100 g of celery have 20 calories, 1 gram protein, 0.1 grams fat, 4.6 grams carbohydrate, 50 mg calcium, phosphorus 40 mg, 1 mg iron, Vitamin A 130 SI, 0.03 mg vitamin B1, vitamin C 11 mg and 63% edible part.

In addition, essential oils of these herbs contain butilftalida and butilidftalida as the main flavor carrier. There are also a number offlavonoids such as graveobiosid A (1-2%) and B (0.1 to 0.7%), and phenol compound group. Other components apiin, isokuersitrin, furanokumarin, and isoimperatorin. The main fatty acid content is petroselin acid (40-60%). Leaves and leaf stalkscontain steroids such as stigmasterol and sitosterol.