セロリ

セロリ（Apium graveolens Dulce Group または Apium graveolens var. dulce'）は、セリ科のセロリ種に属する栽培植物で、古くから野菜として利用されてきた。

セロリ
販売のためのセロリ
Genus	Apium
Species	Apium graveolens
Cultivar group	Dulce Group

もともとの野生種は、何世紀にもわたる品種改良により、主に3つの栽培品種群に分かれた。繊維質の食用の茎を目的とする茎セロリ（Dulce Group）、香りの良い葉を目的とする葉セロリ（Secalinum Group）、そして大きく食用の胚軸を目的とする根セロリ（Rapaceum Group）である。セロリは、その長く筋の入った茎、羽状の葉、そして散形花序に配置された小さな白い花が特徴である。

セロリは主に水分（95%）で構成されていますが、ビタミンKを豊富に含み、脂肪はごくわずかである。この野菜は一般的にサラダで生食されたり、スープやシチューで調理されたり、ジュースにされたりする。強い香りのあるセロリシードは、スパイスとして使われたり、セロリソルトに加工されたりする。セロリは、アレルギー反応を引き起こす可能性のある少数の食品の一つである。

歴史的に、セロリは薬用、料理、象徴的な意味を持っていた。文献資料には古代ギリシャでのセロリ栽培の証拠があり、古代エジプト人は葬儀用の花輪に組み込んでいた。セロリは世界中で食べられ続けている。

特徴

セロリの葉は羽状から二回羽状で、菱形の小葉は長さ3–6 cm、幅2–4 cmである。花はクリームがかった白色で、直径2–3 mmであり、密な複合散形花序に咲く。種子は広卵形から球形で、長さ1.5–2 mm、幅1.5–2 mmである。現代の栽培品種は、充実した葉柄または大きな胚軸のいずれかのために選抜されてきた。セロリの茎は「筋」に容易に分離するが、これは維管束の外側にある角張った厚角細胞の束である。

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  ‘パスカル’セロリの肋、すなわち葉柄の断面
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  400倍に拡大したセロリ組織
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  セロリの種子

化学

セロリの香りと味の主な原因となる化学物質は、ブチルフタリドとセダノリドである。

語源Template:Anchor¥Etymology

John Evelynによって1664年に「sellery」として英語で初めて記録され印刷された、現代英語の「celery」は、フランス語のcéleriに由来し、これはさらにイタリア語のseleri（seleroの複数形）から来ており、seleroは後期ラテン語のselinon、すなわちAncient Greek: σέλινον, romanized: selinon（「セロリ」）のラテン語化である。この単語の最も古い証明された形式は、線文字B音節文字で書かれたミケーネ・ギリシャ語のse-ri-noである。

分類

Apium graveolens種はカール・フォン・リンネによって1753年の彼の著書『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。

栽培

植物は種子から育てられ、季節に応じて温床または露地庭に蒔かれ、1、2回の間引きと移植の後、高さ15–20 cmに達すると、軟白のために深い溝に植え付けられる。軟白は茎から光を遮断するために土を盛ることによって行われる。土盛りを必要としないセロリの自生軟白品種の開発は、商業市場とアマチュア市場の両方を支配している。

セロリは当初、冬から早春の野菜として栽培された。塩漬け肉を中心とした新鮮な野菜のない冬の食事による欠乏症を補うための、浄化作用のある強壮剤と考えられていた。19世紀までに、イングランドにおけるセロリの旬は9月上旬から4月下旬まで延長された。

北米では、セロリの商業生産は「パスカル」セロリと呼ばれる品種が主流である。庭師は様々な品種を栽培でき、その多くは野生種とは異なり、主に茎が太い。これらは白と赤の2つの分類に分けられる。茎は密でまっすぐに平行に束になり成長し、通常はそのように新鮮な状態で販売される。根は取り除かれ、少量の緑の葉だけが残されて販売される。

The stalks can be eaten raw, or as an ingredient in salads, or as a flavouring in soups, stews, and pot roasts.

Harvesting and storage

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 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 27 kg (60 lb). Under optimal conditions, celery can be stored for up to seven weeks from 0–2 °C (32–36 °F). Inner stalks may continue growing if kept at temperatures above 0 °C (32 °F). 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.

Sulfites

In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the sulfites 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.

Allergic reactions

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 disorders 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 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 carrots and ragweed.

Celery, raw (Apium graveolens)

Nutritional value per 100 g (3.5 oz)
Energy	57 kJ (14 kcal)
Carbohydrates	2.97 g (including fibre)
Starch	0.00 g
Sugars	1.34 g
Dietary fibre	1.6 g
Fat	0.17 g
Saturated	0.042 g
Monounsaturated	0.032 g
Polyunsaturated	0.079 g
Protein	0.69 g
Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. 2% 22 μg Thiamine (B1) 2% 0.021 mg Riboflavin (B2) 4% 0.057 mg Niacin (B3) 2% 0.320 mg Pantothenic acid (B5) 5% 0.246 mg Vitamin B6 4% 0.074 mg Folate (B9) 9% 36 μg Vitamin B12 0% 0.00 μg Choline 1% 6.1 mg Vitamin C 3% 3.1 mg Vitamin D 0% 0 IU Vitamin E 2% 0.27 mg Vitamin K 24% 29.3 μg Minerals Quantity %DV† Calcium 3% 40 mg Copper 4% 0.035 mg Iron 1% 0.20 mg Magnesium 3% 11 mg Manganese 4% 0.103 mg Phosphorus 2% 24 mg Potassium 9% 260 mg Selenium 1% 0.4 μg Sodium 3% 80 mg Zinc 1% 0.13 mg
Other constituents	Quantity
Water	95.43 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Uses

Nutrition

Raw celery is 95% water, 3% carbohydrates, 0.7% protein, and contains negligible fat. A 100-gram (3 ¹⁄₂-ounce) reference amount provides 14 calories of food energy and is a rich source of vitamin K, providing 24% of the Daily Value, with no other micronutrients in significant content.

Culinary

Celery is eaten around the world as a vegetable. In North America and Europe the crisp 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" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French 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.

Leaves

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.

Seeds

Celery seed essential oil

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.

Celery salt

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 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 nitrates in celery work synergistically with the added salt to cure food.

Celery juice

In 2019, a trend of drinking celery juice was reported in the United States, based on "detoxification" claims posted on a blog. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.

In culture

Selinunte didrachm coin bearing a selinon (celery) leaf, c. 515–470 BCE

Apium illustration from Barbarus Apuleius' Herbarium, c. 1400 CE

Daniel Zohary and Maria Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaoh Tutankhamun (died 1323 BCE), and celery mericarps 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.

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 term, seleri, from the Latin selinon, borrowed from Greek.

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 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 Macedonian Persley or 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".

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).

After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in 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 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.

A chthonian symbol among the ancient Greeks, celery was said to have sprouted from the blood of Kadmilos, father of the Cabeiri, chthonian divinities celebrated in Samothrace, Lemnos, and 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, the garland worn by the winners of the sacred Nemean Games was also made of celery. The Ancient Greek colony of Selinous (Ancient Greek: 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.

関連項目

• Apium virus Y/ja
• Celery mosaic virus/ja
• Celery powder/ja
• Celery vase/ja
• Liriomyza trifolii/ja – セロリハモグリバエ
• Vallisneria americana/ja – ワイルドセロリ
• List of vegetables/ja

外部リンク

• Apium graveolens in Plant Resources of Tropical Africa (PROTA)
• Quality standards, from the USDA website