Tag: Wild celery

Before becoming the mild, crisp vegetable we know today, wild celery, or smallage, was known in ancient Greece for its more fibrous stalks and medicinal uses, appearing in funeral wreaths as a chthonian symbol. This history of cultivation and selective breeding has led to the development of several distinct varieties, prompting the common question: what is the other name for celery?.

Originating in the Mediterranean region and parts of Asia, wild celery has been used for thousands of years as a spice and for medicinal purposes. Today, celery seed is also called smallage or goes by its scientific name, *Apium graveolens*, and is valued for its concentrated, earthy flavor in a variety of dishes.

While both come from the *Apium graveolens* family, celery seed is actually harvested from a wild variety of the plant, not the common supermarket stalks. This crucial distinction means they offer dramatically different flavor profiles, textures, and culinary uses, making them far from interchangeable in the kitchen.

Historically, Angelica was revered as a powerful antidote against poison and witchcraft, earning it the nickname "the root of the Holy Ghost". Today, its culinary uses are more practical, with multiple parts of the plant being edible when properly identified, harvested, and prepared.