From Smallage to Supermarket Staple
Celery's identity is more complex than a simple bunch of crisp stalks. The cultivated plant we find in grocery stores, Apium graveolens, has a wild ancestor known as smallage, a marshland plant native to the Mediterranean. While modern celery is bred for its thick, mild stalks, smallage has much thinner, more fibrous stems and a noticeably stronger, more pungent flavor. Its historical use was primarily medicinal and as a flavoring herb, not for raw consumption. Over centuries, gardeners and farmers selectively bred the plant to reduce its bitterness and improve its texture, leading to the varieties we recognize today.
The Many Faces of Apium graveolens
Beyond smallage, the species Apium graveolens includes several distinct cultivar groups, each with a different primary use. This diversity is what often leads to confusion about the correct name for celery's various parts.
Pascal Celery (Apium graveolens var. dulce)
This is the most widely consumed type of celery in North America and Europe. It is cultivated specifically for its long, crunchy, and mild-flavored leafstalks, or petioles, which are commonly eaten raw in salads or as a snack. Its leaves are also edible but are generally milder in flavor than those of its wild relative.
Celeriac (Apium graveolens var. rapaceum)
Another significant cultivar is celeriac, also called celery root, knob celery, or turnip-rooted celery. As its name suggests, this variety is grown for its large, bulbous hypocotyl, which has a distinct celery-like flavor. The root is commonly used in soups, stews, and salads, particularly in European cuisine. Its stalks are not the primary feature and are often fibrous.
Leaf Celery (Apium graveolens var. secalinum)
Also known as Chinese celery or cutting celery, this variety is primarily cultivated for its fragrant leaves and thin stalks, which have a more intense flavor than Pascal celery. It is a popular herb and seasoning, especially in Asian and European dishes, and can be used as a substitute for parsley in many recipes.
How These Celery Varieties Compare
To better understand the differences between the main types of celery, here is a helpful comparison table:
| Feature | Smallage (Wild Celery) | Pascal Celery (Stalk Celery) | Celeriac (Celery Root) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Primary Use | Herb, medicinal | Raw or cooked stalks | Edible root | ||||||||||
| Appearance | Thin, fibrous stalks; profuse leaves | Thick, crisp, pale green stalks | Large, round, bulbous root | Flavor | Strong, pungent, and bitter | Mild, watery, and slightly sweet | Mild, nutty, celery-like | Common Name | Wild Celery, Marsh Parsley | Celery | Celery Root, Knob Celery | ||
| Texture | Stringy and fibrous stalks | Crunchy, with fibrous strings | Firm, potato-like flesh |
Culinary and Medicinal Applications
Beyond its varied forms, celery is a versatile ingredient with a long history of use in different cultures.
- Flavoring Base: In French cuisine, celery is a key component of mirepoix, while in Louisiana Creole and Cajun cooking, it's part of the "holy trinity".
- Spices and Seasonings: Celery seeds, which are actually the small fruits of the plant, are used as a spice. When ground and mixed with salt, they become celery salt, a popular seasoning.
- Medicinal Uses: Historically, the plant was valued for its medicinal properties, including diuretic effects. Celery seed extract is still used in some herbal remedies today for conditions like arthritis and gout.
To use these varieties effectively, it's important to know which part of the plant you need. For a crunchy snack or soup base, Pascal celery is your best bet. If you want a mild, nutty root vegetable for mashing or stews, celeriac is the answer. And for a punch of concentrated celery flavor in sauces or as a garnish, leaf celery or smallage seeds offer a more intense taste.
Conclusion: More Than Just One Name
When asking what is the other name for celery, the answer reveals a fascinating history of domestication. The name depends on which part of the plant is being referred to and whether it is a wild or cultivated variety. Smallage is the wild ancestor, celeriac is the root form, and Pascal is the modern stalk variety. All are part of the same plant species, Apium graveolens, but centuries of human cultivation have resulted in a diverse family of vegetables with different characteristics and culinary uses. This rich background explains why one vegetable can be known by so many different names.
For more information on the history and use of these plants, a resource like CooksInfo's page on Smallage can provide additional historical and culinary context.
The Evolution of Celery Varieties
To appreciate how much the plant has changed, consider the difference in texture and purpose. Wild smallage was stringy and bitter, prized for flavor and medicine. Modern celery stalks are bred to be crisp and sweet. Celeriac, on the other hand, puts all its energy into developing a large, starchy root, making it a completely different vegetable experience, despite its genetic connection. Understanding these distinctions allows home cooks and botanists alike to appreciate the full breadth of the Apium graveolens species.
