Apium graveolens
species of edible plant; the vegetables celery, celeriac and leaf celery are modern cultivars
AI overview
Apium graveolens is a plant species that has been cultivated to produce three common vegetables we eat today: celery, celeriac (a root vegetable), and leaf celery. It matters because these cultivated varieties are widely used in cooking and nutrition around the world.
AI-generated from the Wikipedia summary — may contain errors.
Species
Least Concernwild celery
SPECIES
- KingdomPlantae
- PhylumTracheophyta
- ClassMagnoliopsida
- OrderApiales
- FamilyApiaceae
Habitatbrackish
Native toArgentina Northeast, Bolivia, Brazil South, Brazil Southeast, Paraguay, Uruguay
via GBIF · IUCN · Kew POWO
Wikidata facts
- Instance of
- taxon
- Subclass of
- perennial plant
Article
Apium graveolens, known in English as celery, is an Old World species of flowering plant in the family Apiaceae. It was first described by Carl Linnaeus in 1753.
The species is widely naturalised outside of its natural range and is used as a vegetable; modern cultivars have been selected for their leaf stalks (celery), a large bulb-like hypocotyl (celeriac), and their leaves (leaf celery).