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Common name: Celery
Botanical name: Apium graveolans
Family: It belongs to the Umbelliferae family (Apiaceae) that includes angelica, carrot, coriander, dill, fennel, parsnip and parsley, among many others.
Origin: Native to the Mediterranean, but now grown commercially throughout the world.
Description: A biennial plant with crisp, succulent stems, which prefers to grow in a cool climate. Sewn from seed.


Applications: The leaves and stems are used in salads, as a vegetable and made into soup. Celery is believed to have some antiinflammatory activity and some varieties appear to have beneficial effects on schistosomiasis, a tropical parasite infestation with a flounder of blood. A nutritional survey found a lower stomach risk Cancer in people who ate raw vegetables, including celery.
Allergens: Celery contains furancoumarins, which include xanthotoxine, bergapten, and 5-methoxypsoralen, which are chemicals that react to sunlight.
Allergy: Unfortunately, celery can cause a number of skin reactions. If celery comes into contact with the skin, it can make the skin very sensitive to sunlight (photosensitivity); Even a small amount of post-sun exposure can cause blisters. It seems to particularly affect pickers, canners, and food store workers. Celery is prone to infection with Sclerotinia sclerotiorum (pink rot) which significantly increases the available amount of photosensitizing chemicals. Occasionally, ingestion of these chemicals in celery soup can cause generalized sensitivity to the sun; Several people have developed severe sunburns after eating celery soup and then going out in the sun or going to a tanning salon. Celery can also cause rashes unrelated to sun exposure. There have been reports of allergic contact. dermatitis (eczema), acute urticaria (urticaria), angioedema (swelling of the skin) and anaphylaxis (severe allergy resulting in collapse) due to celery, both in direct contact with the skin and after ingestion. Fortunately, these are rare.
Celery oil and celery root are also known causes of acute food-induced anaphylaxis.
Cross reactions:
Other information:
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