BN: Celery Apium graveolens. AKA 芹菜 (qíncài). There are 3 very different types of celery —Pascal (Apium graveolens var. dulce), Leaf ( Apium graveolens var. secalinum) and Celeriac (Apium graveoliens var. rapaceum). Parts used are seeds, leaves, and essential oils.
Carbohydrates, flavonoids, alkaloids, and steroids, limonene, selinene, frocoumarin glycosides, flavonoids, and vitamins A and C ¹
(Disclaimer) Celery can prevent cardiovascular diseases, jaundice, liver and lien diseases, urinary tract obstruction, gout, and rheumatic disorders.¹ Celery reduces glucose (diabetes), blood lipids, and blood pressure.¹ Study show that celery has anti-fungal, anti-inflammatory, and antibacterial.
LWT – Food and Science Technology found that steaming celery is best way to maintain the antioxidants. Boiling and blanching can lead to about 40% loss in antioxidants. Eating it raw is the best way to preserve the vitamins and phytochemicals.
TYPES OF CELERY
Pascal — AKA Giant Pascal Celery, Winter King, or Pascal Giant Celery, is the celery typically used for its stocks.
Celeriac — is harvested for its enlarged root. The root can be cooked or eaten raw. Popular in German and Italian cooking.
Celery performs best between 50 and 75 degrees Fahrenheit.
Leaf celery/ Chinese celery - hardiness zones 5a through 8b.
Celeriac - hardiness zones 8 and 9. Requires 100 to 120 days for the root to mature.
Pascal - hardiness zones 2 through 10. Mature in 105 to 130 days.
I've use both the leaf and pascal celery in recipes. My favorite is juicing pascal with apple and carrot juice - a delicious blend. If you want to clean out your system, this juice will have you making multiple trips to the bathroom.