Celery🌿

A biennial in the carrot family, native to the Mediterranean. Used since ancient Greece and Rome for medicine and fragrance; domesticated as a vegetable in the 17th century. Introduced to Japan in the Edo period as 'seishō-ninjin' (after Katō Kiyomasa), and cultivated in earnest from the Meiji era. The aromatic petioles (with sedanolide and apiin) are eaten raw, stewed, or in salads. In Europe, celeriac (root celery) and leaf celery are also grown.

Identification Points

• ✓Thick, fleshy, aromatic petioles
• ✓Pinnately compound leaves with toothed ovate leaflets
• ✓In the second year, flower stalk with white umbels

Morphological TraitsAI-estimated, needs verification

Phylogenetic Positionセリ科 →