A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration.[1] The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma and C. moschata, are also sometimes called "pumpkin".[1] Native to North America (northeastern Mexico and southern United States),[1] pumpkins are one of the oldest domesticated plants, having been used as early as 7,500 to 5,000 BC.[1] Pumpkins are widely grown for commercial use and are used both for food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, and pumpkins are frequently carved as jack-o'-lanterns for decoration around Halloween, although commercially canned pumpkin purée and pumpkin pie fillings are usually made from different kinds of winter squash than the ones used for jack-o'-lanterns.[1] The word pumpkin originates from the word pepon(Ï€Îπων), which is Greek for "large melon", something round and large.[2] The French adapted this word to pompon, which the British changed to pumpion and to the later American colonists became known as pumpkin.[3] The term pumpkin has no agreed upon botanical or scientific meaning,[4] and is used interchangeably with "squash" and "winter squash".[1] In North America and the United Kingdom, pumpkintraditionally refers to only certain round orange varieties of winter squash, predominantly derived from Cucurbita pepo, while in Australian English, pumpkin can refer to winter squash of any appearance.[5] In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.[5] A pumpkin flower attached to the vine Pumpkins, like other squash, originated in northeastern Mexico and southern United States.[1]The oldest evidence were pumpkin fragments dated between 7,000 and 5,500 BC found in Mexico.[1]Pumpkin fruits are a type of botanical berry known as a pepo.[1][6] Male (top) and female (bottom) pumpkin flowers Traditional C. pepo pumpkins generally weigh between 3 and 8 kilograms (6 and 18 lb), though the largest cultivars (of the species C. maxima) regularly reach weights of over 34 kg (75 lb).[7] The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene, all of which are provitamin A compounds converted to vitamin A in the body.[8] All pumpkins are winter squash: mature fruit of certain species in the genus Cucurbita. Characteristics commonly used to define "pumpkin" include smooth and slightly ribbed skin,[9] and deep yellow to orange[9] color. Circa 2005, white pumpkins had become increasingly popular in the United States.[10] Other colors, including dark green (as with some oilseed pumpkins), also exist. Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.[11] Of the seven continents, only Antarctica is unable to produce pumpkins. The biggest international producers of pumpkins include the United States, Canada, Mexico, India, and China.[3][12]The traditional American pumpkin used for jack-o-lanterns is the Connecticut Field variety.[11][13][14][15] In the United StatesEdit A pumpkin patch in Winchester, Oregon As one of the most popular crops in the United States, in 2017 over 680,000,000 kilograms (1.5 billion pounds) of pumpkins were produced.[16]The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California.[11] According to the Illinois Department of Agriculture, 95% of the U.S. crop intended for processing is grown in Illinois.[17] Nestlé, operating under the brand name Libby's, produces 85% of the processed pumpkin in the United States, at their plant in Morton, Illinois. In the fall of 2009, rain in Illinois devastated the Nestlé crop, which combined with a relatively weak 2008 crop depleting that year's reserves resulted in a shortage affecting the entire country during the Thanksgiving holiday season.[18] Another shortage, somewhat less severe, affected the 2015 crop.[19][20]The pumpkin crop grown in the western United States, which constitutes approximately 3-4% of the national crop, is primarily for the organic market. [21] Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 8 centimetres (3 in) deep are at least 15.5 °C (60 °F) and that the soil holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 18 °C or 65 °F; frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.[16] Pumpkins produce both a male and female flower; they must be fertilized, usually by bees.[16] Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide (imidacloprid) sensitivity.[22] Ground-based bees such as squash bees and the eastern bumblebee are better suited to handle the larger pollen particles that pumpkins create,[23][24] but today most commercial plantings are pollinated by hives of honeybees, which also allows the production and sale of honey that the bees produce from the pumpkin pollen. One hive per acre (4,000 m2 per hive, or 5 hives per 2 hectares) is recommended by the U.S. Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development. Giant pumpkinsEdit See § Pumpkin festivals and competitions below. Giant pumpkins at a "heaviest pumpkin" competition "Giant pumpkins" are a large squash (within the group of common squash Cucurbita maxima) that can exceed 1 tonne in weight.[25][26] The variety arose from the large squash of South America through the efforts of botanical societies and enthusiast farmers.[25] Pumpkin, raw Nutritional value per 100 g (3.5 oz) Energy 109 kJ (26 kcal) Carbohydrates 6.5 g Sugars 2.76 g Dietary fiber 0.5 g Fat 0.1 g Protein 1 g Vitamins Quantity%DV†Vitamin A equiv. beta-Carotene lutein zeaxanthin 53% 426 μg 29% 3100 μg 1500 μg Thiamine (B1) 4% 0.05 mg Riboflavin (B2) 9% 0.11 mg Niacin (B3) 4% 0.6 mg Pantothenic acid (B5) 6% 0.298 mg Vitamin B6 5% 0.061 mg Folate (B9) 4% 16 μg Vitamin C 11% 9 mg Vitamin E 3% 0.44 mg Vitamin K 1% 1.1 μg Minerals Quantity%DV†Calcium 2% 21 mg Iron 6% 0.8 mg Magnesium 3% 12 mg Manganese 6% 0.125 mg Phosphorus 6% 44 mg Potassium 7% 340 mg Sodium 0% 1 mg Zinc 3% 0.32 mg Other constituents Quantity Water 91.6 g Full Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV) (table). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein(table). CookingEdit Pumpkin pie is a popular way of preparing pumpkin. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple.[27]Pumpkin purée is sometimes prepared and frozen for later use.[28] A can of puréed pumpkin, typically used as the main ingredient in pumpkin pie Roasted pumpkin When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, pumpkins are a very important, traditional part of the autumn harvest, eaten mashed[29] and making its way into soups and purées. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack. Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In the Indian subcontinent, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxiprovince, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Vietnam, pumpkins are commonly cooked in soups with pork or shrimp. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages. In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo,[30] respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them. Pumpkin leaves are also eaten in Zambia, where they are called chibwabwa and are boiled and cooked with groundnut paste as a side dish.[31] Other than the traditionally defined pumpkin, commercially canned "pumpkin" purée and pumpkin pie fillings may contain other winter squashes, such as butternut squash. LeavesEdit Pumpkin leaf kimchi Pumpkin leaves, usually of C. moschata varieties, are eaten as a vegetable in Korean cuisine. In various parts of India and Madheshis prepare saag and kachri/pakoda of the leaves and flowers. SeedsEdit Salted pumpkin seeds Main article: Pumpkin seed Pumpkin seeds, also known as pepitas, are edible and nutrient-rich. They are about 1.5 cm (0.5 in) long, flat, asymmetrically oval, light green in color and usually covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.[32] Pumpkin seed oilEdit Pumpkin seed oil Pumpkin seed oil, a thick oil pressed from roasted pumpkin seeds, appears red or green in color depending on the oil layer thickness, container properties and hue shift of the observer's vision.[33][34] When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor.[35] Pumpkin seed oil contains fatty acids, such as oleic acid and alpha-linolenic acid.[36] Other usesEdit Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments such as constipation, diarrhea, or hairballs. The high fiber content aids proper digestion.[37] Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.[38] Pumpkins have been used as folk medicine by Native Americans to treat intestinal worms and urinary ailments, and this Native American remedy was adopted by American doctors in the early nineteenth century as an anthelmintic for the expulsion of worms.[39][qualify evidence] In Germany and southeastern Europe, seeds of C. pepo were also used as folk remedies to treat irritable bladder and benign prostatic hyperplasia.[40][41][qualify evidence] In China, C. moschata seeds were also used in traditional Chinese medicine for the treatment of the parasitic disease schistosomiasis[42] and for the expulsion of tape worms.[43][qualify evidence] Chinese studies have found that a combination of pumpkin seed and areca nutextracts was effective in the expulsion of Taenia spp.tapeworms in over 89% of cases.[44][45][46] HalloweenEdit A pumpkin carved into a jack-o'-lanternfor Halloween Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloweenseason. Traditionally Britain and Ireland would carve lanterns from vegetables, particularly the turnip, mangelwurzel, or swede, [47] they continue to be popular choices today as carved lanterns in Scotland and Northern Ireland, although the British purchased a million pumpkins for Halloween in 2004.[48] The practice of carving pumpkins for Halloween originated from an Irish myth about a man named "Stingy Jack".[11] The turnip has traditionally been used in Ireland and Scotland at Halloween,[49] but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips.[49]Not until 1837, does jack-o'-lantern appear as a term for a carved vegetable lantern,[50] and the carved pumpkin lantern association with Halloween is recorded in 1866.[51] In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween.[52] In 1900, an article on Thanksgiving entertaining recommended a lit jack-o'-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o'-lanterns.[52] Association of pumpkins with harvest time and pumpkin pie at Canadian and American Thanksgivingreinforce its iconic role. Starbucks turned this association into marketing with its pumpkin spice latte, introduced in 2003.[53] This has led to a notable trend in pumpkin and spice flavored food products in North America.[54] This is despite the fact that North Americans rarely buy whole pumpkins to eat other than when carving jack-o'-lanterns. Illinois farmer Sarah Frey is called "the Pumpkin Queen of America" and sells around five million pumpkins annually, predominantly for use as lanterns.[55][56] ChunkingEdit Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults, trebuchets, ballistas and air cannons are the most common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin's chances of surviving a throw. Pumpkin festivals and competitionsEdit Giant pumpkins cultivated for size competitions "Giant pumpkins" are orange variants of the giant squash, Cucurbita maxima. Growers of these "pumpkins" often compete to see whose pumpkins are the most massive. Festivals are often dedicated to the pumpkin and these competitions. The record for the world's heaviest pumpkin, 1,190.5 kg (2,624.6 lb), was established in Belgium in 2016.[26] In the United States, the town of Half Moon Bay, California, holds an annual Art and Pumpkin Festival, including the World Champion Pumpkin Weigh-Off.[57] Folklore and fictionEdit There is a connection in folklore and popular culture between pumpkins and the supernatural, such as: A commonplace motif of people being turned into pumpkins by witches. The jack-o-lantern custom derives from Halloween folklore to ward off imaginary demons. In the folk tale Cinderella, the fairy godmother turns a pumpkin into a carriage, but at midnight it reverts to a pumpkin. In some iterations of the folk tale The Legend of Sleepy Hollow, the headless horseman is said to use a pumpkin as a substitute head. Cross section of pumpkin
Celery (Apium graveolens) is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine. Celery Scientific classification Kingdom: Plantae Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Apiales Family: Apiaceae Genus: Apium Species: A. graveolens Binomial name Apium graveolens L. Synonyms[1] Apium graveolens subsp. dulce (Mill.) Schübl. & G. Martens DescriptionEdit Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm (1.2–2.4 in) long and 2–4 cm (0.79–1.57 in) broad. The flowers are creamy-white, 2–3 mm (0.079–0.118 in) in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm (0.059–0.079 in) long and wide. Modern cultivars have been selected for solid petioles, leaf stalks.[2] A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles.[3] Wild celery, Apium graveolens var. graveolens, grows to 1 m (3.3 ft) tall. It occurs around the globe. The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in agropyro-rumicion-plant communities.[4] North of the alps wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It cannot be found in Austria and is increasingly rare in Germany.[5] Cultivar Image Name Celery Apium graveolens var. graveolens Celeriac Apium graveolens var. rapaceum Leaf celery Apium graveolens var. secalinum EtymologyEdit First attested in English in 1664, the word "celery" derives from the French céleri, in turn from Italian seleri, the plural of selero, which comes from Late Latin selinon,[6] the latinisation of the Ancient Greek: σÎλινον, romanized: selinon, "celery".[7][8] The earliest attested form of the word is the Mycenaean Greek se-ri-no, written in Linear B syllabic script.[9] TaxonomyEdit Cross-section of a 'Pascal' celery rib, the petiole Celery was described by Carl Linnaeus in Volume One of his Species Plantarum in 1753.[10] CultivationEdit The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of 15–20 cm (5.9–7.9 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. In the past, celery was grown as a vegetable for winter and early spring; it was perceived as a cleansing tonic, welcomed to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery had been extended, to last from the beginning of September to late in April.[11] North AmericaEdit In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery.[2] Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way, without roots and just a little green leaf remaining. The stalks are eaten raw, or as an ingredient in salads, or as a flavoring in soups, stews, and pot roasts. EuropeEdit In Europe, another popular variety is celeriac (also known as celery root), Apium graveolens var. rapaceum, grown because its hypocotyl forms a large bulb, white on the inside. The bulb can be kept for months in winter and mostly serves as a main ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.[12][13][14] AsiaEdit Leaf celery, also known as Chinese celery Leaf celery (Chinese celery, Apium graveolens var. secalinum) is a cultivar from East Asia that grows in marshlands. Leaf celery is most likely the oldest cultivated form of celery. Leaf celery has characteristically thin skin stalks and a stronger taste and smell compared to other cultivars. It is used as a flavoring in soups and sometimes pickled as a side dish.[15] WildEdit The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice.[16] With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant. Because wild celery is rarely eaten, yet susceptible to the same diseases as more well-used cultivars, it is often removed from fields to help prevent transmission of viruses like celery mosaic virus.[17] Harvesting and storageEdit Celery tissue under 400x magnification of a light microscope 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 color, shape, straightness and thickness of petiole, stalk and midrib[clarification needed] 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).[18] Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2 °C (32 to 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.[19] 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.[20] 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. SulfitesEdit 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.[21] In 1986, the U.S. Food and Drug Administration banned the use of sulfites on fruits and vegetables intended to be eaten raw.[22] UsesEdit Celery seed (Apium graveolens) essential oil Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavored and are used less often, either as a flavoring 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, such as chicken noodle soup. Phthalides occur naturally in celery.[23] Celery juice reputedly has detoxifying benefits and demand for celery spiked in 2019.[24] LeavesEdit Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and 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. SeedsEdit 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 flavoring or spice, either as whole seeds or ground. Celery saltEdit The seeds can be ground and mixed with salt, to produce celery salt. Celery salt can be made from an extract of the roots or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. HerbalismEdit Celery seeds Celery seeds have been used widely in Eastern herbal traditions such as Ayurveda.[25] Aulus Cornelius Celsus wrote that celery seeds could relieve pain in around AD 30.[26] In 2019, a fad in celery water was reported in the USA.[27] NutritionEdit Celery, raw (Apium graveolens) Nutritional value per 100 g (3.5 oz) Energy 67 kJ (16 kcal) Carbohydrates 2.97 g (including fiber) Starch 0.00 g Sugars lactose 1.34 g 0.00 g Dietary fiber 1.6 g Fat 0.17 g Saturated 0.042 g Trans 0.000 g Monounsaturated 0.032 g Polyunsaturated 0.079 g Protein 0.69 g Vitamins Quantity%DV†Vitamin A equiv. 3% 22 μg Thiamine (B1) 2% 0.021 mg Riboflavin (B2) 5% 0.057 mg Niacin (B3) 2% 0.320 mg Pantothenic acid (B5) 5% 0.246 mg Vitamin B6 6% 0.074 mg Folate (B9) 9% 36 μg Vitamin B12 0% 0.00 μg Choline 1% 6.1 mg Vitamin C 4% 3.1 mg Vitamin D 0% 0 IU Vitamin E 2% 0.27 mg Vitamin K 28% 29.3 μg Minerals Quantity%DV†Calcium 4% 40 mg Copper 2% 0.035 mg Iron 2% 0.20 mg Magnesium 3% 11 mg Phosphorus 3% 24 mg Potassium 6% 260 mg Sodium 5% 80 mg Zinc 1% 0.13 mg Other constituents Quantity Water 95.43 g Alcohol (ethanol) 0.0 g Caffeine 0 mg Cholesterol 0 mg Units μg = micrograms • mg = milligrams IU = International units †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Celery is used in weight loss diets, where it provides low-calorie dietary fiber bulk. Celery is often incorrectly thought to be a "negative-calorie food", the digestion of which burns more calories than the body can obtain. In fact, eating celery provides positive net calories, with digestion consuming only a small proportion of the calories taken in.[28] AllergiesEdit Celery is among a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock.[29] The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe.[30] In the European Union, foods that contain or may contain celery, even in trace amounts, must be clearly marked as such.[31] ChemistryEdit Polyynes can be found in Apiaceae vegetables like celery, and their extracts show cytotoxic activities.[32][33] Celery contains phenolic acid, which is an antioxidant.[34] Apiin and apigenin can be extracted from celery and parsley. Lunularin is a dihydrostilbenoid found in common celery. The main chemicals responsible for the aroma and taste of celery are butylphthalide and sedanolide.[35] HistoryEdit Selinunte didrachm coin bearing a selinon (celery) leaf, circa 515–470 BC. Daniel Zohary and Maria Hopf[36] note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaoh Tutankhamun (died 1323 BC), and celery mericarps dated to the seventh century BC were recovered in the Heraion of Samos. However, they note "since A. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BC, 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 the cave of Calypso.[37] In the Capitulary of Charlemagne, compiled ca. 800, apium appears, as does olisatum, or alexanders, among medicinal herbs and vegetables the Frankish emperor desired to see grown.[38] 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.[39] 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 an 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".[40] 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."[41] Its first extended treatment in print was in Bernard M'Mahon's American Gardener's Calendar (1806).[42] 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 USA in the 1800s and early 1900s 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.[43] Cultural depictionsEdit Apium illustration from Barbarus Apuleius' Herbarium, c. 1400. 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 color 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[44] in Achaea, the garland worn by the winners of the sacred Nemean Games was also made of celery.[37] 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. The perennial BBC television series Doctor Who featured the Fifth Doctor (played by Peter Davison, from 1981–84), who wore a sprig of celery as a corsage. In the television series Portlandia's 2014 episode "The Celery Incident", actor Steve Buscemi plays an unlucky celery salesman who must fight for his job at the "Produce Sales Headquarters", because celery sales are not up to par.[45][46] Freelance writer and radio producer Maya Kroth produced a story about celery for the food podcast Proof (from America's Test Kitchen) in 2018, and she appeared on The Sporkful podcast (also in 2018) to discuss the history of celery in the U.S.[47]