Celery leaves are [[pinnate]] to bipinnate with rhombic leaflets {{convert|3|–|6|cm|in|frac=2|abbr=off}} long and {{cvt|2|–|4|cm|frac=2}} broad. The flowers are creamy-white, {{cvt|2|–|3|mm|frac=32}} in diameter, and are produced in dense compound [[umbel]]s. The seeds are broad ovoid to globose, {{cvt|1.5|–|2|mm|frac=64}} long and wide. Modern [[cultivar]]s have been selected for either solid [[petiole (botany)|petioles]], leaf stalks, or a large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular [[collenchyma]] cells exterior to the [[vascular bundle]]s.
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{{gallery|mode=packed
{{gallery|mode=packed
|Celery cross section.jpg|Cross-section of a 'Pascal' celery rib, the petiole
|Celery cross section.jpg|‘パスカル’セロリの肋、すなわち葉柄の断面
|Celery Cells (400x).jpg|Celery tissue under 400× magnification
First attested and printed in English as "sellery" by [[John Evelyn]] in 1664, the modern English word "celery" derives from the [[French language|French]] ''céleri'', in turn from [[Italian language|Italian]] ''seleri'', the plural of ''selero'', which comes from [[Late Latin]] ''selinon'', the [[Latinisation (literature)|latinisation]] of the {{langx|grc|σέλινον|selinon}}, "celery". The earliest-attested form of the word is the [[Mycenaean Greek]] ''se-ri-no'', written in [[Linear B]] syllabic script.
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<span id="Taxonomy"></span>
==Taxonomy==
== 分類{{Anchor|Taxonomy}} ==
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''Apium graveolens''種は[[C:en:arl Linnaeus|カール・フォン・リンネ]]によって1753年の彼の著書『[[:en:Species Plantarum|植物の種]]』第1巻で記述された。栽培セロリは''Apium graveolens'' var. ''dulce''または''Apium graveolens'' Dulce Groupと呼ばれてきた。
The species ''Apium graveolens'' was described by [[Carl Linnaeus]] in Volume One of his ''[[Species Plantarum]]'' in 1753. Cultivated celery has been called ''Apium graveolens'' var. ''dulce'' or ''Apium graveolens'' Dulce Group.
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of {{cvt|15|–|20|cm|frac=2}}, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market.
Celery was first grown as a winter and early spring vegetable. It was considered a cleansing [[Medication#For nutrition|tonic]] to counter the [[scurvy|deficiencies]] of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in [[England]] had been extended, to last from the beginning of September to late in April.
In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery. Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining.
Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The [[Petiole (botany)|petioles]] and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to {{cvt|27|kg}}. Under optimal conditions, celery can be stored for up to seven weeks from {{cvt|0|-|2|C}}. Inner stalks may continue growing if kept at temperatures above {{cvt|0|C}}. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated [[shrink wrap]]. Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.
Celery stalk may be preserved through [[pickling]] by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.
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==== 亜硫酸塩 ====
==== Sulfites ====
かつて、レストランではセロリを粉末の野菜保存料を入れた水の容器に保存していたが、その保存料に含まれる[[Sulfite food and beverage additives/ja|亜硫酸塩]]が一部の人々にアレルギー反応を引き起こすことが判明した。1986年、[[:en:Food and Drug Administration|米国食品医薬品局]]は、生食を目的とした果物や野菜への亜硫酸塩の使用を禁止した。
In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the [[Sulfite food and beverage additives|sulfite]]s in the preservative caused allergic reactions in some people. In 1986, the U.S. [[Food and Drug Administration]] banned the use of sulfites on fruits and vegetables intended to be eaten raw.
Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal [[anaphylactic shock]]. Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in [[gastrointestinal disorder]]s and other symptoms, although in most cases, celery sensitivity is not considered clinically significant. In the [[European Union]] and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked.
The ''Apium graveolens'' plant has an [[Ogren Plant Allergy Scale|OPALS allergy scale]] rating of 4 out of 10, indicating moderate potential to cause allergic reactions, exacerbated by over-use of the same plant throughout a garden. Celery has caused skin rashes and cross-reactions with [[carrot]]s and [[ragweed]].
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{{nutritional value/ja
{{nutritional value
| name = セロリ、生 (''Apium graveolens'')
| name = Celery, raw (''Apium graveolens'')
| kJ = 57
| kJ = 57
| carbs = 2.97 g (including fibre)
| carbs = 2.97 g (食物繊維を含む)
| sugars = 1.34 g
| sugars = 1.34 g
| starch = 0.00 g
| starch = 0.00 g
Line 131:
Line 99:
| vitD_iu = 0
| vitD_iu = 0
| vitK_ug = 29.3
| vitK_ug = 29.3
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169988/nutrients Link to USDA Database entry]
Raw celery is 95% water, 3% [[carbohydrate]]s, 0.7% [[protein (nutrient)|protein]], and contains negligible [[fat]]. A {{convert|100|g|frac=2|abbr=off|adj=on}} reference amount provides 14 [[calorie]]s of [[food energy]] and is a rich source of [[vitamin K]], providing 24% of the [[Daily Value]], with no other [[micronutrient]]s in significant content.
Celery is eaten around the world as a vegetable. In North America and Europe the crisp [[Petiole (botany)|petiole]] (leaf stalk) is used. In Europe the [[hypocotyl]] is also used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the [[Holy trinity (cooking)|"holy trinity"]] of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. Celery, onions, and carrots make up the French [[mirepoix (cuisine)|mirepoix]], often used as a base for sauces and soups. Celery is a staple in many soups. It is used in the Iranian stew ''[[khoresh karafs]]''.
Celery leaves are frequently used in cooking to add a mild spicy flavour to foods, similar to, but milder than black pepper. Celery leaves are suitable dried and sprinkled on baked, fried or roasted fish or meats, or as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable [[essential oil]] that is used in the perfume industry. The oil contains the [[chemical compound]] [[apiole]]. Celery seeds can be used as flavouring or spice, either as whole seeds or ground.
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====セロリソルト====
====Celery salt====
セロリの種子を粉砕して塩と混ぜると、[[celery salt/ja|セロリソルト]]ができる。セロリソルトは根からの抽出物から、または乾燥葉を用いて作ることができる。セロリソルトは調味料として、カクテル（一般的には[[Bloody Mary (cocktail)/ja|ブラッディ・メアリー]]カクテルの風味を高めるため）、[[Chicago-style hot dog/ja|シカゴ風ホットドッグ]]、および[[Old Bay Seasoning/ja|オールドベイシーズニング]]に使われる。同様に、セロリパウダーと塩の組み合わせは、工業的な[[curing salt/ja|発色剤]]の代替として、熟成豚肉や他の加工肉の風味付けと保存に使われる。セロリに自然に含まれる[[Curing (food preservation)/ja#Nitrites from celery|硝酸塩]]は、添加された塩と相乗的に作用して食品を熟成させる。
Celery seeds can be ground and mixed with salt to produce [[celery salt]]. Celery salt can be made from an extract of the roots or by using dried leaves. Celery salt is used as a seasoning, in cocktails (commonly to enhance the flavour of [[Bloody Mary (cocktail)|Bloody Mary]] cocktails), on the [[Chicago-style hot dog]], and in [[Old Bay Seasoning]]. Similarly, combinations of celery powder and salt are used to flavour and preserve cured pork and other processed meats as an alternative to industrial [[curing salt]]. The naturally occurring [[Curing (food preservation)#Nitrites from celery|nitrates in celery]] work synergistically with the added salt to cure food.
In 2019, a trend of drinking celery juice was reported in the United States, based on "[[Detoxification (alternative medicine)|detoxification]]" claims posted on a [[blog]]. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.
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==文化において{{Anchor|In culture}}==
==In culture==
[[File:Selinos didrachm ANS 685 670331.jpg|thumb|[[:en:Selinunte|セリヌンテ]]の[[:en:Ancient drachma|ディドラクマ]]硬貨に描かれた''selinon''（セロリ）の葉、紀元前515-470年頃]]
[[File:Selinos didrachm ANS 685 670331.jpg|thumb|[[Selinunte]] [[Ancient drachma|didrachm]] coin bearing a ''selinon'' (celery) leaf, c. 515–470 [[BCE]]]]
[[File:Celery (apium).jpg|thumb|''[[Apium]]'' illustration from Barbarus Apuleius' ''Herbarium'', c. 1400 CE]]
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ダニエル・ゾハリーとマリア・ホプフは、[[:en:Tutankhamun|ツタンカーメン]]王（紀元前1323年没）の墓で発見された花輪の中にセロリの葉と[[inflorescence/ja|花序]]が含まれていたこと、また紀元前7世紀にまで遡るセロリの[[mericarp/ja|分果]]が[[:en:Heraion of Samos|サモス島のヘライオン]]で発見されたことを特筆している。しかし、彼らは「''A. graveolens''がこれらの地域に自生しているため、これらの遺物が野生種なのか栽培種なのかを判断するのは難しい」と指摘している。セロリが栽培されたのは[[:en:classical antiquity|古典古代]]になってからだと考えられている。
Daniel Zohary and Maria Hopf note that celery leaves and [[inflorescence]]s were part of the garlands found in the tomb of pharaoh [[Tutankhamun]] (died 1323 BCE), and celery [[mericarp]]s dated to the seventh century BCE were recovered in the [[Heraion of Samos]]. However, they note ''A. graveolens'' grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by [[classical antiquity]] is it thought that celery was cultivated.
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M. フラギスカは、紀元前9世紀にまで遡るセロリの考古学的発見を[[:en:Kastanas|カスタナス]]で言及しているが、[[:en:ancient Greece|古代ギリシャ]]に関する文献的証拠ははるかに豊富である。[[:en:Homer|ホメロス]]の『[[:en:Iliad|イーリアス]]』では、[[:en:Myrmidons|ミュルミドン族]]の馬が[[:en:Troy|トロイ]]の湿地に生える野生のセロリを食べているとあり、『[[:en:Odyssey|オデュッセイア]]』では、[[:en:Calypso's Cave|カリュプソの洞窟]]を取り囲むスミレと野生のセロリの牧草地について言及されている。
M. Fragiska mentions an archeological find of celery dating to the 9th century BCE, at [[Kastanas]]; however, the literary evidence for [[ancient Greece]] is far more abundant. In [[Homer]]'s ''[[Iliad]]'', the horses of the [[Myrmidons]] graze on wild celery that grows in the marshes of [[Troy]], and in ''[[Odyssey]]'', there is mention of the meadows of violet and wild celery surrounding [[Calypso's Cave]].
In the ''Capitulary'' of [[Charlemagne]], compiled c. 800, ''[[apium]]'' appears, as does ''olisatum'', or [[alexanders]], among medicinal herbs and vegetables the Frankish emperor desired to see grown. At some later point in [[medieval Europe]], celery displaced alexanders.
The name "celery" retraces the plant's route of successive adoption in European cooking, as the English "celery" (1664) is derived from the French ''céleri'' coming from the [[Lombard language|Lombard term]], ''seleri'', from the Latin ''selinon'', borrowed from Greek.
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セロリがイギリスの食卓に遅れて登場したのは、樹液の苦味を減らし糖分を増やすために必要な種子選抜の長い伝統の最終結果である。1699年までに、[[:en:John Evelyn|ジョン・イヴリン]]は彼の著書『''Acetaria. A Discourse of [[Salad/ja|Sallets]]''』の中でセロリを推奨することができた。「セロリ、''apium Italicum''、（そしてパセリ科の植物）はかつて我々にとっては見知らぬものであった（イタリアでもそれほど昔のことではないが）。これは[[Alexanders/ja|マケドニアパセリ]]または[[Apium graveolens/ja|スモールエイジ]]の一種であり、より熱く、より高貴な種類である…そしてその高い評価される風味のために、常に我々の偉大な人々の食卓やプラエトルの宴会の「グランドサラダ」の中央に置かれ、食卓全体の品位を保っている。」
Celery's late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699, [[John Evelyn]] could recommend it in his ''Acetaria. A Discourse of [[Salad|Sallets]]'': "Sellery, apium Italicum, (and of the Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is a hot and more generous sort of [[Alexanders|Macedonian Persley]] or [[Apium graveolens|Smallage]]... and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet, at our Great Men's tables, and Praetors feasts, as the Grace of the whole Board".
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セロリは植民地時代のアメリカの庭園ではあまり目立たず、その料理上の限界は、『A Treatise on Gardening, by a Citizen of Virginia』の著者による「[[parsley/ja|パセリ]]の一種」という観察に反映されている。印刷物での最初の詳細な扱いは、[[:en:Bernard M'Mahon|バーナード・マクマホン]]の『American Gardener's Calendar』（1806年）であった。
Celery makes a minor appearance in colonial American gardens; its culinary limitations are reflected in the observation by the author of ''A Treatise on Gardening, by a Citizen of Virginia'' that it is "one of the species of [[parsley]]". Its first extended treatment in print was in [[Bernard M'Mahon]]'s ''American Gardener's Calendar'' (1806).
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19世紀半ば以降、洗練されたサクサクとした食感と味を求めて選抜が続けられ、セロリはアメリカの食卓に登場し、[[:en:celery vase|セロリの花瓶]]に入れられて塩を振って生で食べられた。セロリは19世紀から20世紀初頭にかけて米国で非常に人気があり、[[:en:New York Public Library|ニューヨーク公共図書館]]の[http://menus.nypl.org/ 歴史的メニューアーカイブ]によると、当時ニューヨーク市のメニューで[[coffee/ja|コーヒー]]と[[tea/ja|紅茶]]に次いで3番目に人気のある料理であった。当時、セロリは栽培が困難であったため、[[caviar/ja|キャビア]]よりも高価であった。また、当時は栽培が難しく、輸送にも適さないため、現在では存在しない多くの種類のセロリがあった。
After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in [[celery vase|celery vases]] to be salted and eaten raw. Celery was so popular in the United States during the 19th and early 20th centuries that the [[New York Public Library]]'s [http://menus.nypl.org/ historical menu archive] shows that it was the third-most-popular dish in New York City menus during that time, behind only [[coffee]] and [[tea]]. In those days, celery cost more than [[caviar]], as it was difficult to cultivate. There were also many varieties of celery back then that are no longer around because they are difficult to grow and do not ship well.
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古代ギリシャでは[[:en:Chthonic|地下]]の象徴であったセロリは、[[:en:Samothrace|サモトラケ]]、[[:en:Lemnos|レムノス]]、[[:en:Thebes, Greece|テーベ]]で崇拝された地下の神々である[[:en:Cabeiri|カベイロイ]]の父、[[:en:Cabeiri|カドミロス]]の血から生じたと言われている。そのスパイシーな香りと濃い葉の色は、この死の崇拝との関連性を助長した。古典ギリシャでは、セロリの葉は死者のための花輪として使われ、[[:en:Isthmian Games|イストミア競技会]]の勝者の花輪は当初セロリで作られていたが、後に[[pine/ja|松]]で作られた冠に置き換えられた。[[:en:Pliny the Elder|プリニウス]]によると、[[:en:Achaea (Roman province)|アカイア]]では、神聖な[[:en:Nemean Games|ネメア競技会]]の勝者が身につける花輪もセロリで作られていた。[[:en:Sicily|シチリア島]]にある古代ギリシャの植民地[[:en:Selinunte|セリヌス]]（{{langx|grc|Σελινοῦς}}、''Selinous''）は、そこに豊富に自生していた野生のパセリにちなんで名付けられた。セリヌスのコインには、都市の象徴としてパセリの葉が描かれていた。
A [[Chthonic|chthonian]] symbol among the ancient Greeks, celery was said to have sprouted from the blood of [[Cabeiri|Kadmilos]], father of the [[Cabeiri]], chthonian divinities celebrated in [[Samothrace]], [[Lemnos]], and [[Thebes, Greece|Thebes]]. The spicy odor and dark leaf colour encouraged this association with the cult of death. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the [[Isthmian Games]] were first made of celery before being replaced by crowns made of [[pine]]. According to [[Pliny the Elder]], in [[Achaea (Roman province)|Achaea]], the garland worn by the winners of the sacred [[Nemean Games]] was also made of celery. The Ancient Greek colony of [[Selinunte|Selinous]] ({{langx|grc|Σελινοῦς}}, ''Selinous''), on [[Sicily]], was named after wild parsley that grew abundantly there; Selinountian coins depicted a parsley leaf as the symbol of the city.
セロリがイギリスの食卓に遅れて登場したのは、樹液の苦味を減らし糖分を増やすために必要な種子選抜の長い伝統の最終結果である。1699年までに、ジョン・イヴリンは彼の著書『Acetaria. A Discourse of Sallets』の中でセロリを推奨することができた。「セロリ、apium Italicum、（そしてパセリ科の植物）はかつて我々にとっては見知らぬものであった（イタリアでもそれほど昔のことではないが）。これはマケドニアパセリまたはスモールエイジの一種であり、より熱く、より高貴な種類である…そしてその高い評価される風味のために、常に我々の偉大な人々の食卓やプラエトルの宴会の「グランドサラダ」の中央に置かれ、食卓全体の品位を保っている。」
セロリは植民地時代のアメリカの庭園ではあまり目立たず、その料理上の限界は、『A Treatise on Gardening, by a Citizen of Virginia』の著者による「パセリの一種」という観察に反映されている。印刷物での最初の詳細な扱いは、バーナード・マクマホンの『American Gardener's Calendar』（1806年）であった。
‘パスカル’セロリの肋、すなわち葉柄の断面
400倍に拡大したセロリ組織
セロリの種子
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