328 Handbook of herbs and spices
Canadian standards, celery salt should be a combination or 25% of celery seed
powder or ground celery and 75% table salt (Pruthi, 2001).
Celery seed vinegar
Select a bean-preserving jar not a narrow-topped bottle. Place two tablespoons celery
seeds in the jar for every 600 ml/1 pint/2^1 / 2 cups white wine vinegar. Cover and leave
in a cool dark place for 2–3 weeks, shaking the jar from time to time, until the flavour
is developed. Strain the vinegar into clean bottles, label and store in a cool place
away from direct sunlight. Use the vinegar in salad dressings and to sharpen herb
sauces (Clevely et al., 1997).
18.7 Functional properties......................................................................
Celery leaf petioles and seeds are valued for their appetizing succulence, bulk vitamins
and minerals. The fresh leaves and stalks contain mainly protein, fat, fibre, carbohydrate,
minerals and vitamins. The nutritional composition of leaves, petioles and seeds are
shown in Table 18.4. The composition varies with variety, region, part of plant and
age of product. Celery seeds and extractives are known to have significance in
traditional medical systems. Celery has been reported to demonstrate a number of
functional properties. The key properties are as below:
∑ antirheumatic
∑ antispasmodic
∑ diuretic
∑ hypotensive
∑ anti-inflammatory
Table 18.4 Nutritional constituents of celery (per 100 grams)
Constituents Self blanching Green Leaves Seeds
(Petiole) (Petiole)
Energy (K cal) 29 34 64 392
Water (g) 96 95 81.3 6.0
Protein (g) 0.7 0.9 6.0 18.1
Fat (g) 0.1 0.1 0.6 25.3
Carbohydrate (g) 1.2 1.2 8.6 41.4
Vitamin A (IU) 90 120 80 52
Thiamine (mg) 0.03 0.03 Trace –
Riboflavin (mg) 0.02 0.04 Trace –
Niacin (mg) 0.3 0.3 Trace –
Vitamin C (mg) 7 10 6.2 17
Ca (mg) 25 70 23 1767
Fe (mg) 0.3 0.5 6 45
Mg (mg) 10 14 – 440
P (mg) 27 34 14 547
K (mg) – – – 1400
Sodium (mg) – – 160
Zn (mg) – – 7
Sources: Gupta et al. (1993), Bahl et al. (1982), Farrell (1999).