An aromatic biennial with a bulbous, fleshy root. Grooved stems grow from 30-90 cm (1-3 ft.) high in the second year. It has pointed, divided leaves (similar in shape to cultivated celery) and umbels of sparse, greenish-white flowers in late summer, followed by small, ridged seeds.
History and traditions
Remains of this plant were found in Egyptian tombs, including that of Tutankhamun, c. 14th century BC. Although rather bitter in flavor, it was the only celery known until the 17th century, when the cultivated variety we enjoy today, A. g. var. dulce, was developed in Italy.
Culinary
The plant is seldom eaten today, and is toxic in large quantities. Seeds may be used for flavoring in small amounts.
Growth
It prefers rich, damp soil, sun or partial shade and tolerates saline conditions. Does best in a sheltered position, and bears flowers for seed production in warm climates. Propagated by seed sown in spring, but needs a minimum temperature of 13-16°C (55-61°F) to germinate.
Uses
Medicinal
It has digestive, anti-inflammatory properties and is also a diuretic. Used in the treatment of arthritis and rheumatism and in Ayurvedic medicine as a nerve tonic.
