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    "title": {
        "rendered": "Celery (Apium graveolens)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Celery (Apium graveolens)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Apium graveolens<small>Umbellifers (Apiaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">forms<\/div>\n<div class=\"v\">Celery (root, stalk, and leaf)<small>one type, three vegetables<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Spicy, slightly bitter<small>The scent comes from phthalides.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Mediterranean Sea, salt marshes<small>Wild celery grows on coasts<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Dietary fiber, potassium, vitamin K<small>Bars with almost no calories<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Strong allergen<small>one of the 14 labeling requirements<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Celery is the quiet foundation of many soups and sauces\u2014and one of the most important food allergens. As a vegetable, it is light, high in fiber, and aromatic. The hype surrounding celery juice on an empty stomach has no scientific basis. Those who tolerate it best enjoy it as a root, stalk, or seasoning.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From the salt marsh to the soup pot<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/gemuese-sellerie.jpg\" alt=\"Knollensellerie auf einem Holzbrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The ancient Greeks crowned victors at the Nemean Games with celery - and placed it in the graves of the dead.<\/p>\n<p class=\"ea-drop\">Wild celery grows on coasts and salt marshes around the Mediterranean and the North Sea. Egyptians, Greeks, and Romans used it as a medicinal, culinary, and ritual plant; in Homer&#039;s epic, Achilles&#039; horses grazed on celery meadows. It wasn&#039;t cultivated as a vegetable until the Renaissance in Italy\u2014until then, wild celery was too bitter.<\/p>\n<p>Today there are three forms of the same type: the <strong>celeriac<\/strong> with a thick root tuber, typical for Central Europe and the soup greens, which <strong>Celery (stalk or stalk)<\/strong> with fleshy leaf stalks, and the <strong>Cutting celery<\/strong>, which is used as an herb like parsley. The fruits are used as celery seeds and celery salt.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What celery does for you<\/h2>\n<p class=\"ea-drop\">Celery is a <strong>light, spicy vegetables<\/strong>Celery stalks have only about 14 kcal per 100 g, while celeriac has around 42 kcal. It provides fiber, potassium, vitamin K, folate, and vitamin C, as well as flavonoids such as apigenin and luteolin. Its characteristic aroma comes from phthalides, especially 3-n-butylphthalide.<\/p>\n<p>There is evidence from animal studies of a blood pressure-lowering effect for 3-n-butylphthalide, and celery, like beetroot, is a nitrate-rich vegetable. However, reliable human studies are lacking. Commission E has not recommended celery as a medicinal product due to a lack of evidence of efficacy.<\/p>\n<p>For the <strong>Celery juice trend<\/strong>The claim that 500 ml of celery juice on an empty stomach detoxifies the liver and cures chronic diseases comes from a popular book, not from studies. Juice is not harmful for healthy people, but whole celery with its fiber is the better choice.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>14 kcal<\/b><span>per 100g of celery stalks<\/span><\/div>\n<div class=\"ea-zahl\"><b>14<\/b><span>Allergens requiring labeling in the EU - celery is one of them.<\/span><\/div>\n<div class=\"ea-zahl\"><b>3 forms<\/b><span>Bulb, stalk, cutting celery - a type<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 30 \u00b5g<\/b><span>Vitamin K per 100 g celery stalks<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in celery<\/h2>\n<p>Celery contains water, fiber, <strong>potassium<\/strong>, Sodium (slightly more than other vegetables \u2013 hence the slightly salty taste), vitamin K, folate, and vitamin C. It also contains flavonoids. <strong>Apigenin<\/strong> and luteolin, the phthalides for fragrance and nitrate.<\/p>\n<p>Celery also contains <strong>Furocoumarins<\/strong> like psoralen, especially when the skin is infected with fungi. These substances make the skin sensitive to light \u2013 skin inflammation caused by sun and celery is common among vegetable farmers who work extensively with celery. This is not a concern when consuming normal amounts.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes celery stronger<\/h2>\n<p>Celery is both a spice and a vegetable - it adds depth without being overpowering.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">broth<\/span><\/p>\n<div class=\"mit\">with <i>Carrot, leek &amp; parsley<\/i><\/div>\n<p>Soup vegetables: The foundation of every good broth.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Soffritto<\/span><\/p>\n<div class=\"mit\">with <i>Onion &amp; Carrot<\/i><\/div>\n<p>The Italian base - finely diced and saut\u00e9ed in olive oil.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">raw food<\/span><\/p>\n<div class=\"mit\">with <i>Apple &amp; Walnut<\/i><\/div>\n<p>Waldorf salad: Celeriac or stalk celery with apple, walnuts and yogurt.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">tuber<\/span><\/p>\n<div class=\"mit\"><i>baked whole<\/i><\/div>\n<p>Baked the whole tuber with its skin on in the oven for 2 hours - nutty and juicy like a roast.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">snack<\/span><\/p>\n<div class=\"mit\">with <i>Hummus &amp; Nut Butter<\/i><\/div>\n<p>Celery sticks as a crunchy spoon for dips.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Salt substitute<\/span><\/p>\n<div class=\"mit\">as <i>Celery salt<\/i><\/div>\n<p>Dried celery leaves with a little salt - seasons with less sodium.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Celery allergy<\/i>, not even cooked<\/div>\n<p>Celery allergens are sometimes heat-stable and can trigger severe reactions, including shock.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">be careful <i>Mugwort and birch pollen allergy<\/i><\/div>\n<p>The celery-mugwort-spice syndrome affects many pollen allergy sufferers - so be careful with carrots, fennel and spices as well.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">skin<\/span><\/p>\n<div class=\"mit\">not much <i>Skin contact &amp; sun<\/i><\/div>\n<p>Furocoumarins can cause skin reactions when large quantities are processed and exposed to sunlight.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Medications<\/span><\/p>\n<div class=\"mit\">not <i>irregular<\/i> with Marcumar<\/div>\n<p>Vitamin K - eat regularly.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Juice<\/span><\/p>\n<div class=\"mit\">not as <i>remedies<\/i> overestimate<\/div>\n<p>Celery juice cleanses are not a substitute for treatment and have no proven detoxifying effect.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not the <i>Discard leaves<\/i><\/div>\n<p>The leaves are more aromatic than the stalk - for broth, salad and celery salt.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">vegetable broth<\/span><span class=\"w\">With tuber, carrot, leek, onion, parsley.<\/span><\/li>\n<li><span class=\"g\">Waldorf salad<\/span><span class=\"w\">Celery, apple, walnuts, yogurt mayonnaise.<\/span><\/li>\n<li><span class=\"g\">Celery puree<\/span><span class=\"w\">Tuber with potato, butter and nutmeg.<\/span><\/li>\n<li><span class=\"g\">Celery schnitzel<\/span><span class=\"w\">Breaded and fried slices of potato.<\/span><\/li>\n<li><span class=\"g\">Whole oven-baked potato<\/span><span class=\"w\">Baked with the skin on, with butter and thyme.<\/span><\/li>\n<li><span class=\"g\">Celery cream soup<\/span><span class=\"w\">With apple and nut butter.<\/span><\/li>\n<li><span class=\"g\">Celery sticks with dip<\/span><span class=\"w\">With hummus or peanut butter.<\/span><\/li>\n<li><span class=\"g\">Soffritto<\/span><span class=\"w\">For Bolognese and Minestrone.<\/span><\/li>\n<li><span class=\"g\">raw celery<\/span><span class=\"w\">Finely grated with lemon and apple.<\/span><\/li>\n<li><span class=\"g\">Celery salt<\/span><span class=\"w\">Dry the leaves and grind them with salt.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Buy celeriac with fresh greens and no hollow spots \u2013 tap it lightly; it shouldn&#039;t sound hollow. Sprinkle the peeled celeriac with lemon juice, otherwise it will turn brown.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Homemade vegetable broth<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Rich celery and vegetable broth<\/h3>\n<ol>\n<li>Roughly chop half a celeriac bulb with leaves, two carrots, one leek and one onion with peel.<\/li>\n<li>Roast vigorously in a little oil.<\/li>\n<li>Pour on two liters of water, add bay leaves, peppercorns and parsley stems, and simmer gently for one hour.<\/li>\n<li>Strain, lightly salt, and freeze in portions.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For colds and gastrointestinal infections: Warm broth provides fluids, salt, and potassium, warms you up, and is easily digestible. As a base for soups, it replaces bouillon cubes with additives.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Drink a cup several times a day as needed. If you have a celery allergy, cook without celery \u2013 the allergens will leach into the broth.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Celery (<strong>Ajmoda<\/strong> Celery seeds (actually the seeds of the celery plant) are considered pungent, bitter, and warming in Ayurveda. The seeds are used for bloating, joint pain, and to stimulate urination; they reduce Vata and Kapha.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM) celery (<strong>Qin Cai<\/strong>It is sweet-bitter and cooling. It is said to clear liver heat, calm wind, and promote urination \u2013 traditionally used for headaches, dizziness, and high blood pressure, for which modern research only has animal studies.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Allergy:<\/strong> Celery is a common and potentially severe allergen - even when cooked and in spice mixes.<\/li>\n<li><strong>Pollen allergy:<\/strong> Cross-reaction with birch and mugwort (celery-carrot-mugwort spice syndrome).<\/li>\n<li><strong>Blood thinners:<\/strong> Maintain a consistent intake of vitamin K while taking coumarins.<\/li>\n<li><strong>Skin:<\/strong> Furocoumarins - wear gloves when handling large quantities in the sun.<\/li>\n<li><strong>Pregnancy:<\/strong> Avoid celery seeds and seed oil in medicinal quantities; the vegetable itself is safe.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/liebstoeckel-levisticum-officinale-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Lovage<\/span><span class=\"d\">Maggi herb - a close relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/karotte-daucus-carota\/\"><span class=\"art\">Archive<\/span><span class=\"n\">carrot<\/span><span class=\"d\">The partner in the soup greens.<\/span><\/a><a href=\"\/en\/wiki-archiv\/apfel-malus-domestica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Apple<\/span><span class=\"d\">For the Waldorf salad.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">For the broth.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For the oven-baked potato.<\/span><\/a><a href=\"\/en\/product\/magnesiumcitrat\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Magnesium citrate<\/span><span class=\"d\">Minerals for everyday life.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Regulation (EU) No 1169\/2011, Annex II: <em>Substances or products that trigger allergies or intolerances.<\/em><\/li>\n<li>Ballmer-Weber BK et al. <em>Celery allergy confirmed by double-blind, placebo-controlled food challenge: a clinical study in 32 subjects with a history of adverse reactions to celery root.<\/em> Journal of Allergy and Clinical Immunology 2000; 106(2): 373\u2013378.<\/li>\n<li>Tsi D, Tan BK. <em>Cardiovascular pharmacology of 3-n-butylphthalide in spontaneously hypertensive rats.<\/em> Phytotherapy Research 1997; 11(8): 576\u2013582.<\/li>\n<li>Commission E: Monograph <em>Apium graveolens (celery)<\/em>, Federal Gazette.<\/li>\n<li>USDA FoodData Central: <em>Celery, raw<\/em> and <em>Celeriac, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Sellerie (Apium graveolens) Botanischer Name Apium graveolensDoldenbl\u00fctler (Apiaceae) Formen Knollen-, Stangen-, Schnittsellerieeine Art, drei Gem\u00fcse Geschmack W\u00fcrzig, leicht bitterder Duft stammt von Phthaliden Herkunft Mittelmeer, Salzwiesenwilder Sellerie w\u00e4chst an K\u00fcsten Bekannt f\u00fcr Ballaststoffe, Kalium, Vitamin KStangen fast ohne Kalorien Wichtig Starkes Allergeneines der 14 kennzeichnungspflichtigen Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der<\/p>",
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