Observations placeholder

CELERY

Description. It rises from a long thick white root, sometimes simple, sometimes divided, and of a pleasant taste. The leaves are large, and consist of three or four pair of small leaves, with an odd one at the end of the middle rib; each of these is deeply divided into three parts, which are notched on the edges, and of a fine lively green colour. The stalk is thick, striated, branched, and two feet high. The flowers are small and white, and they stand in thick umbels at the divisions of the branches. The seeds are brown; they are connected together, of an oblong figure, scored on one side, but plain on the other.

Place. It grows best in low damp grounds.

Time. It flowers in July and August.

Government and virtues. It is under the dominion of the Sun, as are all celeries. The root, in its wild state, is of an acrid, noxious nature, but culture takes away those properties, and renders the plant mild and esculent. The lower part of the stem and leaf-stalks blanched, by being covered u with earth, are eaten either raw, stewed, or boiled in soups, and are excellent antiscorbutics [scurvy - Disease caused by vitamin C deficiency]. The root operates by urine, and is good in fits of the stone or gravel, and in obstructions of the viscera. A strong decoction of them is the most effectual preparation. The seeds are of a warm carminative nature: they disperse wind in the stomach and bowels, and operate more powerfully by urine than any other part of the plant. As this plant abounds in a pungent nitrous salt, it is therefore detersive and diuretic, and may with success be adminstered in decoctions with water, infused in wine or malt liquors; and if infused in ale, which is frequently done, it not only helps to fine it, but corrects its fogginess, and enriches it with saluatory qualities. By its detersive virtue, it opens all sorts of obstructions; and, as a diuretic, it makes no bad ingredient in compositions for the dropsy. It is a most excellent pectoral, and is suitable to all constitutions, for it is cooling as well as opening; but it should not be used in the form of a syrup, being, on account of its salt, apt to ferment and grow sour. The best way therefore is, either to make a very strong infusion of it, and sweeten it moderately with sugar, or else to keep the extract of it, which may be taken dissovled in any convenient pectoral decoction, or even infusion of this herb itself. In short, it highly deserves those encomiums which Schroder and others adorn less significant plants with, since the virtues of this herb chiefly consist in its essential salt; it may be kept dry without fear it should lose any of its goodness; and the gill-ale, which is made of the dry plant, is both stronger and pleasanter than that which is made of the green, because the vegetable water gives it a disagreeable taste.