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Apium graveolens - Ugragandhika, Celery

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Celery.jpg

Apium graveolens var is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves.

Uses

Parts Used

Chemical Composition

Celery yields an essential oil (3%), major constituent being d-limonene (50%) and phathalides and beta-selinene; coumarins, furanocoumarins (bergapten); flavonoids (apiin and apigenin).[1]

Common names

Language Common name
Kannada NA
Hindi Bari ajmod, Ajmod
Malayalam NA
Tamil NA
Telugu NA
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Ugragandhika, Vastamoda, Hayagandha
English Celery, Wild Celery


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Katu (Pungent), Tikta (Bitter)

Guna

Laghu (Light), Ruksha (Dry)

Veerya

Ushna (Heating)

Vipaka

Katu (Pungent)

Karma

Prabhava

Habit

Identification

Leaf

Kind Shape Feature
Simple Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 1-3cm long Yellow 5 Flowers Season is June - August

Fruit

Type Size Mass Appearance Seeds More information
Rounded 4-10cm long With hooked hairs Single {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

How to plant/cultivate

Prefers a rich light moist soil with some shade in summer[3]

Commonly seen growing in areas

Photo Gallery

References

External Links