Celery, the crisp, green stalk we commonly enjoy in salads and as a healthy snack, began its journey thousands of years ago not as a food, but as a revered medicinal herb and ceremonial plant in ancient civilizations around the Mediterranean. Its transformation into a staple vegetable on dinner tables across the world represents a remarkable evolution shaped by changing tastes, agricultural innovations, and cultural significance.
Every bite of celery connects you to millennia of human history, from pharaohs to grand European feasts. This unassuming vegetable holds a rich past, brimming with symbolism, ancient remedies, and a surprising rise to culinary prominence that few plants can match.
Celery’s Ancient Roots: More Than Just a Snack
Celery first appeared thousands of years ago in the Mediterranean region, where ancient civilizations primarily used it for medicinal and ceremonial purposes rather than as a common food item. Wild celery, or Apium graveolens, flourished in marshy, salty soils across Europe, North Africa, and parts of Asia.
The history of celery stretches back over 3,000 years, with evidence of its use found in diverse ancient cultures. Wild celery leaves, for example, were discovered in the tomb of King Tutankhamun in Egypt, indicating their significance in funerary garlands and rituals. Egyptians considered celery sacred, using it as an offering to the dead and for various medicinal applications. Ancient texts frequently mention celery as a treatment for ailments like rheumatism, burns, and even as a stimulant for appetite.
The ancient Greeks also held wild celery in high regard, associating it with death and the afterlife, and using it to crown victors at the Nemean and Isthmian games. The Greek term “selinon” likely referred to wild celery and appears in Homer’s epics, the Iliad and the Odyssey, describing horses grazing on it and growing around Calypso’s cave. Beyond its symbolic uses, Greeks also incorporated wild celery as a culinary herb.
Romans embraced celery, using it more for cooking than solely for its perceived medical properties. They believed celery could prevent intoxication and even recommended it for hangovers and indigestion. The Roman naturalist Pliny the Elder documented celery’s healing qualities, and the plant appeared in Roman recipes. In these early periods, the ancient forms of celery were bitter and had thin, hollow stalks, resembling the wild variety known as smallage.
From Wild Apium to Cultivated Crop: Early Cultivation
Celery transitioned from a wild marsh plant to a cultivated garden crop primarily in Italy during the 16th century, though for medicinal purposes only. This marked the beginning of selective breeding efforts to reduce its inherent bitterness and improve its stalk structure.
During the Middle Ages, celery continued its role mainly as a medicinal herb in Europe. Herbalists recommended it for various conditions, including calming nerves, promoting sleep, and aiding digestion. Medieval books on remedies suggested celery for controlling hysteria and serving as a general tonic.
The Renaissance brought new interest in botany and horticulture, leading to the gradual domestication of celery. Italians were among the first to breed this primitive plant in their gardens in the 1500s. This early cultivation aimed to refine the plant, slowly moving it from the apothecary’s shelf towards the kitchen. European gardeners began to experiment with growing techniques to mitigate the wild celery’s strong, pungent flavor.
The term “celery” itself has an interesting linguistic history; it comes from the French word “céleri,” which is derived from the Italian “seleri,” both ultimately tracing back to the Greek “selinon.”
The Rise of Celery in Europe: A Culinary Transformation
Celery became a popular food in Europe, especially in France, around 1623, initially used as a flavoring agent due to the strong pungency of early varieties. Through selective breeding and blanching techniques, its stalks became milder and more palatable for salads and other dishes by the late 17th and early 18th centuries.
The French were pioneers in culinary uses of celery, with its first recorded use as a food item appearing in France in 1623. For approximately a century, celery primarily functioned as a flavoring herb in dishes, though its leaves and stalks occasionally appeared raw with oil in France and Italy. Early forms of cultivated celery still possessed a bitter taste and thin, hollow stalks, unlike the robust, mild stalks we know today.
Significant improvements in celery cultivation emerged in the late 17th and early 18th centuries across Italy, France, and England. Gardeners learned that growing celery during cooler periods of the year, specifically late summer and fall, helped reduce its pungency. This led to the development of varieties with more solid stems.
Blanching, a technique involving covering the celery stalks to deprive them of sunlight, also became crucial. This process reduced the chlorophyll content, making the stalks paler, sweeter, and less bitter. Methods included tying stems together, covering plants with newspaper, or placing boards along rows. By the mid-18th century, celery, often stored in cellars, became a winter luxury enjoyed by affluent people in northern Europe.
This culinary transformation solidified celery’s place in European cuisine. It evolved from a humble, bitter herb into a delicate vegetable prized for its subtle flavor and crisp texture, often served raw or as a key ingredient in refined dishes.
Celery Crosses the Atlantic: America’s Embrace
Celery arrived in America with European colonists, making its way into gardens by the early 1800s, where it slowly gained popularity and by 1806, four cultivated varieties were already listed in the United States. Its consumption boomed during the Gilded Age, becoming a symbol of wealth and status.
Early American settlers introduced celery to the New World, though its initial presence was minor during colonial times. By the early 19th century, celery found its way into American gardens. The 1806 edition of the American Gardeners’ Calendar notably listed four cultivated varieties, indicating its increasing presence.
The Gilded Age (roughly 1870s-1900) marked celery’s “golden era” in America. During this period of immense industrial growth and display of new wealth, celery became a highly prized and expensive vegetable. Its difficulty to cultivate made it a luxury item, signaling prosperity when served at dinner parties.
Wealthy families showcased celery not just as food but as a decorative centerpiece, using elaborate glass celery vases on their dining tables. These specialized vases held celery stalks like flower arrangements, reflecting its status as fine art. Celery was even the third most popular menu ingredient in New York City restaurants, behind only coffee and tea.
As agricultural and industrial techniques advanced, newer, easier-to-grow varieties emerged, which increased production and subsequently lowered prices. This shift made celery more accessible to a broader population, moving it from an exclusive status symbol to a more common, edible vegetable. Commercial cultivation began to take hold, with figures like George Taylor establishing celery fields in Kalamazoo, Michigan, in 1855, and shipping crops by rail by the 1880s. The ‘Pascal’ variety, known for its solid, milder stalks, began to dominate commercial production in the United States.
Modern Celery: A Versatile Kitchen Staple
Celery is recognized today as a versatile, low-calorie vegetable widely used in salads, soups, stews, and as a healthy snack, valued for its crisp texture, subtle flavor, and rich nutritional profile. Modern varieties like Pascal celery are cultivated for their fleshy, mild stalks, while celeriac is grown for its bulbous root.
A medium celery stick (about 40g) contains approximately 5.6 calories, 1.2 grams of carbohydrates, and is about 95% water, making it an excellent hydrating and low-calorie food. Celery provides essential nutrients, including significant amounts of vitamin K, vitamin C, vitamin A, folate, and potassium. It also contains antioxidants and polyphenols, which contribute to its anti-inflammatory properties and support heart health.
Celery’s culinary versatility is evident in its widespread use. Americans often consume it raw with dips or in salads. It forms a fundamental aromatic base, known as mirepoix (with onions and carrots) in French cooking, or the “holy trinity” (with bell pepper and onion) in Cajun cuisine. Its leaves, often discarded, are flavorful and can be used as herbs or seasonings. Celery seeds are also harvested and used as a spice, imparting a similar taste and aroma.
Beyond the familiar stalk celery (Apium graveolens variety dulce), other cultivated varieties exist. Celeriac (Apium graveolens variety rapaceum), also known as celery root, is grown for its large, edible bulbous root, particularly popular in European cuisines. Leaf celery (Apium graveolens variety secalinum) is another type grown for its flavorful leaves and seeds.
Dispelling Celery Myths: Beyond “Negative Calories”
A common myth suggests celery is a “negative-calorie food,” meaning it burns more calories to digest than it provides; however, scientific evidence does not support this claim. While celery is extremely low in calories, its consumption still results in a net energy gain, though it remains an excellent food for weight management due to its high water and fiber content.
The “negative calorie” idea gained popularity among diet enthusiasts, positing that chewing and digesting celery expends more energy than the approximately 6 calories per medium stalk it contains. This concept, however, is more myth than reality. All foods provide some caloric energy, and the energy expended in digestion (the thermic effect of food) is generally around 10% of the food’s caloric content, not more than the food itself.
A study on celery consumption found that 100g of celery (16 kcal) resulted in a total energy expenditure of 13.76 kcal for digestion, meaning it did not create a negative energy balance. Nevertheless, celery’s very low-calorie count (about 95% water) and significant fiber content make it a superb choice for weight loss and overall health. It adds bulk and flavor to meals without contributing excess calories, helping people feel full and satisfied.
Another misconception might involve its flavor; early varieties were indeed very bitter. However, centuries of selective breeding have developed the milder, crisp celery commonly found in stores today.
Cultivating Celery at Home: Practical Tips
Yes, you can grow celery at home, but it requires specific conditions: cool temperatures, consistent moisture, and fertile, well-drained soil. Selecting suitable varieties and protecting young plants from frost are crucial for a successful harvest.
Celery is a biennial plant, meaning it produces leaves in the first year and flowers and seeds in the second. For edible stalks, gardeners cultivate it as an annual, harvesting in the first year. Celery thrives in cooler climates and prefers deep, fertile soil rich in organic matter. Home gardeners in the US should amend their soil with compost or well-decomposed manure to improve fertility and moisture retention.
Planting celery seeds indoors or in cold frames in late winter/early spring provides a head start. Transplant seedlings into the garden after the danger of late spring frosts has passed, as celery is sensitive to cold. Spacing plants about seven inches apart within rows ensures adequate growth. Consistent moisture is vital for celery, especially in warmer areas, so regular irrigation during dry spells is important.
To reduce bitterness and achieve tender stalks, blanching techniques can be employed, even for modern varieties. This involves covering the lower parts of the stalks with soil, newspaper, or boards for 10 to 14 days before harvesting. Celery is ready for harvest when its stalks reach at least six inches in length from the soil line to the first node. After harvesting, immediate refrigeration at high humidity, often in plastic bags, helps maintain its crispness and extends its shelf life for up to two weeks.
The Future of Celery: Innovation and Sustainability
The future outlook for celery involves continued innovation in sustainable farming practices and new research into its health benefits and culinary applications. Growers are adopting eco-friendly methods to meet consumer demand for healthy, responsibly produced vegetables.
Sustainable farming practices are becoming increasingly important for celery production. Farmers are exploring methods to conserve water, improve soil health, and reduce reliance on synthetic inputs. These efforts ensure the long-term viability of celery cultivation while minimizing environmental impact. Consumer demand for organic and locally sourced produce also drives these advancements, encouraging growers to adopt more sustainable approaches.
Further
research continues to uncover additional health benefits of celery, beyond its current recognition as a source of vitamins, minerals, and antioxidants. Scientists are investigating its potential roles in areas such as diabetes prevention, heart health, and fighting free radical damage. This ongoing research may lead to new ways of appreciating and utilizing celery for its therapeutic properties.
Culinary trends also continue to evolve, finding new and creative uses for celery. While classic applications remain, chefs and home cooks experiment with celery in juices, broths, and diverse international dishes, highlighting its subtle flavor and texture. The plant’s adaptability, from its stalks to its leaves and roots, promises a continued presence in kitchens worldwide.
Summary
Celery has undergone an extraordinary transformation, evolving from a bitter wild marsh plant primarily used for medicine and rituals in ancient Mediterranean civilizations to the crisp, versatile vegetable we enjoy today. Its journey began thousands of years ago in regions like Egypt and Greece, where it held symbolic importance and was valued for its perceived healing properties. Over centuries, particularly from the Middle Ages into the Renaissance, European gardeners, especially in Italy, initiated cultivation efforts, slowly domesticating the plant and working to reduce its inherent bitterness. The 17th century saw celery’s first recorded culinary use in France, initially as a flavoring, with innovations like blanching further refining its stalks into a more palatable delicacy. By the 18th and 19th centuries, celery became a prized vegetable in Europe and North America, notably gaining immense popularity during the American Gilded Age as a symbol of wealth. Today, thanks to continuous selective breeding, modern celery varieties offer a mild, crunchy texture, providing a rich source of vitamins, minerals, and hydration. Despite lingering myths like the “negative-calorie” claim, celery remains a highly nutritious and widely appreciated component of global cuisine, with ongoing efforts in sustainable farming and health research promising its continued relevance.
FAQ Section
What was celery originally used for?
Celery was originally used for medicinal and ceremonial purposes in ancient civilizations around the Mediterranean. Ancient Egyptians included celery leaves in funerary garlands found in King Tutankhamun’s tomb and used it to treat ailments like rheumatism. The ancient Greeks crowned athletic victors with celery wreaths and associated it with death.
When did people start eating celery as a food?
People started eating cultivated celery as a food, beyond just a flavoring or medicinal herb, in France around 1623. For about a century after that, its use was often confined to flavoring dishes due to its initial pungency.
Is celery a natural plant or was it engineered?
Celery, scientifically known as Apium graveolens, originated as a wild marsh plant native to the Mediterranean region. Modern celery varieties, with their thick, mild stalks, are the result of centuries of selective breeding and cultivation by humans, primarily starting in Italy during the 16th century, to reduce bitterness and improve texture.
Does celery truly have “negative calories”?
No, celery does not truly have “negative calories.” This is a popular myth. While celery is very low in calories (approximately 5.6 calories per medium stalk) and mostly water (95%), the energy your body expends to chew and digest it is less than the calories it provides. However, its high water and fiber content make it an excellent choice for a healthy diet and weight management.
Why was celery considered a luxury food in the past?
Celery was considered a luxury food, particularly during America’s Gilded Age (late 1800s), because it was historically difficult and labor-intensive to cultivate. Its scarcity and the effort required to grow it made it expensive, turning it into a status symbol for wealthy families who displayed it prominently in special celery vases on their dining tables.
