Apium Graveolens - Chinese Celery

Apium Graveolens is the culinary herb known as both Celery and Chinese Celery. However, whilst Celery and Chinese Celery share the same scientific name, Apium Graveolens, there are some important differences.

Chinese Celery has hollow and much thinner stalks than the celery used in the West and also has a stronger flavour. Chinese Celery grew wild in Asia and was first cultivated by the Chinese many centuries ago and is today one of the most commonly grown culinary herbs in China. Several different varieties are available with the colours ranging from white to dark green. Unlike Western celery, Chinese celery is not often eaten raw but is an important ingredient in soups and stir-fries.

Chinese celery has several medicinal uses and is rich in vitamins. In traditional medicine the leaves were crushed to form a juice which was heated and drunk to cure Jaundice and reduce fevers. Chinese celery has also been used in the treatment of Rheumatism.