Apium graveolens

Celery and celeriac

Family Umbelliferae (or Apiaceae)

Apium graveolens, celery and celeriac (Ap. graveolens 1), is a strong smelling biennial herb, up to 1 m tall, with a fleshy root, pinnately compound leaves with grooved petioles; and small white flowers in compound umbels.

Distribution and use
The plant is native in Europe and Asia and was known to the ancient Greeks and Romans. Cultivated celery is developed in Italy and France during the 17th century and includes two varieties:

1. Apium graveolens var. dulce, celery (Ap. graveolens 2), produces an upright rosette of leaves of which the succulent leaf stalks are used as a vegetable and eaten either raw in salads, or cooked and in soups. White petioles are obtained by covering the plant during its growth.

2. Apium graveolens var. rapaceum, celeriac (Ap. graveolens 3), produces a swollen stem base, irregular and sub-globose in shape, 10-14 cm in diameter, which is eaten boiled as a vegetable, and in soups and stews. The flavour is similar to that of celery, but the leaves are bitter.