Celeriac | |
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Genus | Apium |
Species | Apium graveolens |
Cultivar group | Rapaceum Group or Celeriac Group [1] |
Cultivar group members |
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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. [5] [4] It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America. [5] [6] In North America, the 'Diamant' cultivar predominates.
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Wild celery ( Apium graveolens ), from which both celeriac and celery derive, originated in the Mediterranean Basin. [5] It was mentioned in the Iliad [7] and Odyssey [8] [9] as selinon. [notes 1] Celeriac was grown as a medicinal crop in some early civilizations. [8] [10]
Typically, celeriac is harvested when its hypocotyl is 10 to 14 centimetres (4 to 5+1⁄2 inches) in diameter. [6] This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use. [5]
The shelf life of celeriac is approximately six to eight months if stored between 0 and 5 °C (32 and 41 °F), and not allowed to dry out. [11] However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The centre of celeriac becomes hollow as it ages, though even freshly harvested celeriacs can have a small medial hollow. [11] The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.[ citation needed ]
Nutritional value per 100 g (3.5 oz) | |
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Energy | 176 kJ (42 kcal) |
9.2 g | |
Sugars | 1.6 g |
Dietary fiber | 1.8 g |
0.3 g | |
1.5 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 4% 0.05 mg |
Riboflavin (B2) | 5% 0.06 mg |
Niacin (B3) | 4% 0.7 mg |
Pantothenic acid (B5) | 7% 0.352 mg |
Vitamin B6 | 10% 0.165 mg |
Vitamin C | 9% 8 mg |
Vitamin K | 34% 41 μg |
Minerals | Quantity %DV† |
Calcium | 3% 43 mg |
Iron | 4% 0.7 mg |
Magnesium | 5% 20 mg |
Manganese | 7% 0.158 mg |
Phosphorus | 9% 115 mg |
Potassium | 10% 300 mg |
Sodium | 4% 100 mg |
Zinc | 3% 0.33 mg |
Other constituents | Quantity |
Water | 88 g |
†Percentages estimated using US recommendations for adults, [12] except for potassium, which is estimated based on expert recommendation from the National Academies. [13] |
Celery is a cultivated plant in the family Apiaceae that has been used as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice. Celeriac and leaf celery are different groups of cultivars of Apium graveolens.
Kohlrabi, also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.
Parsley, or garden parsley is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as a herb, and a vegetable.
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name turnip – used in many regions – may also include rutabaga, neep or swede.
The bell pepper is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.
Caraway, also known as meridian fennel and Persian cumin, is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa.
Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae. Economically, it is the most important crop of the large order Caryophyllales. It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach beet or silverbeet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars, despite their quite different morphologies, fall into the subspecies Beta vulgaris subsp. vulgaris. The wild ancestor of the cultivated beets is the sea beet.
Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers.
The parsnip is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces a flowering stem topped by an umbel of small yellow flowers in its second growing season, later producing pale brown, flat, winged seeds. By this time, the stem has become woody, and the tap root inedible. Precautions should be taken when handling the stems and foliage, as parsnip sap can cause a skin rash or even blindness if exposed to sunlight after handling.
Scallions are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions.
Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red.
Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis.
Celtuce, also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem or its leaves. It is used as a vegetable. In mainland China, the family is informally called woju, which is also the name of a cultivar. It is especially popular in both mainland China and Taiwan, where the stem is interchangeably called wosun or qingsun.
Apium graveolens is a species of flowering plant in the family Apiaceae. It has a broad native distribution from Macaronesia in the west, through Europe as far as the western Himalayas, and through North Africa to the Arabian Peninsula. The species was first described by Carl Linnaeus in 1753. Wild Apium graveolens, known as wild celery, has been used for its medical properties and as a condiment. The species was later developed as a vegetable, particularly in Italy from the 16th century. Modern cultivars have been selected for their leaf stalks (celery), a large bulb-like hypocotyl (celeriac), or their leaves.
Apium is a genus of about 20 species of flowering plants in the family Apiaceae, with a subcosmopolitan distribution in Europe, Asia, Africa, South America and Australia. They are medium to tall biennials or perennials growing up to 1 m high in the wet soil of marshes and salt marshes, and have pinnate to bipinnate leaves and small white flowers in compound umbels. Some species are edible, notably Apium graveolens, which includes the commercially important vegetables celery, celeriac and Chinese celery. Apium bermejoi from the island of Menorca is one of the rarest plants in Europe, with fewer than 100 individuals left.
Leaf celery, also called Chinese celery or Nan Ling celery, is a group of cultivars of Apium graveolens cultivated in East Asian countries for their edible, flavorful stalks and leaves.
Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America.
The carrot is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. Carrots are commonly consumed raw or cooked in various cuisines.
Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since the late 19th century. It is currently produced by the Hidden Valley or HV Food Products Company.
Apium virus Y (ApVY) is a plant pathogenic virus in the genus Potyvirus and the virus family Potyviridae.