Today’s spice is 「Celery」


Origin is Southern Europe and Sweden. It is familiar celery with vegetables. Parts used in vegetables are leaves and stems, but the parts used as spices are divided into seeds (the pictures are not available for vegetable celery).
Like the leaves and stems of celery seeds, there are unique fragrances, odor and bittersweet.
In ancient Rome and Greece, it was used as a medicinal rather than as a vegetable. It is indeed painful for good medicine.

◆ Taste

◆ Indication
Diuretic action, Intestinal action, Treatment of eye inflammation, Sweating action, Treatment of bruise, Treatment of rheumatism

◆ VPK analysis

◆ Ingredients
α-limonene, α-selinene, appein, bergapten, luteolin glycoside, alkaloid, sedanolic acid, nerol, sesquiterpene alcohol

◆ Cooking
Tomato dish, pickles, dressing, salad etc.

※Dosha and VPK analysis will be Ayurveda theory. For details, please click here.

In recent years, there are many productions in Shizuoka and Nagano etc, and vegetables familiar in Japan (although there was no recognition of spice), it was in the late 16th century that I came into Japan. It seems that Kiyoshi Kato was also called 「清二(Seiji) carrot」 because it brought back for fake carrot seed. In other countries, Hippocrates, the father of medicine, says, 「If nerves are gone, you should eat celery and take medicine」.

I want to eat quickly, for you like that, easy Celery pickles seems to be good. I mixed salt, clove, pepper, chili peppers in vinegar, soaked celery there. A proper recipe is released separately.

You can easily eat one bunch^^

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