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Apium graveolens

It rises from a long thick white Wurzel, manchmal simple, manchmal geteilt, and of a pleasant taste. The Blätter are large, and consist of three or four pair of small Blätter, with an sonderbarer one am Ende of the middle rib, each of these is tief geteilt into three parts, which are notched on the edges, and of a fine lively grün colour. The Stengel is thick, striated, branched, and two feet high. The Blüten are small and white, and they stand in thick umbels at the divisions of the Zweige. The Samen are brown, they are connected together, of an oblong figure, scored on one side, but plain on the other.
It wächst best in low damp grounds.

It Blüten in July and August.

It is unter der Herrschaft von the Sonne, as are all celeries. The Wurzel, in its wild state, is of an acrid, noxious nature, but culture takes away those Eigenschaften, and renders the Pflanze mild and esculent. The lower part of the stem and Blatt-Stengel blanched, by being covered u with earth, are eaten either raw, stewed, or gekocht in soups, and are excellent antiscorbutics. The Wurzel operates by urine, and is good in fits of the stone or Grieß, and in Behinderungen of the viscera. A strong Dekokt (Abkochung) of them is the most wirkungsvoll preparation. The Samen are of a warm blähungslindernd nature: they disperse wind in the stoach and Därme, and operate more powerfully by urine than any other part of the Pflanze. As Diese Pflanze abounds in a pungent nitrous salt, it is therefore detersive and harntreibend, and may with success be adminstered in Dekokt (Abkochung)s with water, infused in wine or malt liquors, and if infused in ale, which is häufig done, it nicht only helps to fine it, but corrects its fogginess, and enriches it with saluatory qualities. By its detersive Vorzug, it opens all sorts of Behinderungen, and, as a harntreibend, it makes no bad Bestandteil in compositions for the Wassersucht. It is a most excellent pectoral, and is suitable to all constitutions, for it is cooling as well as opening, but it should nicht be used in the form of a syrup, being, on account of its salt, apt to ferment and grow sour. The best way therefore is, either to make a very strong infusion of it, and süßen it moderately with sugar, or else to keep the extract of it, which may be taken dissovled in any convenient pectoral Dekokt (Abkochung), or even infusion of this herb itself. In short, it highly deserves those encomiums which Schroder and others adorn less significant Pflanzen with, since the Vorzüge of this herb chiefly consist in its essential salt, it may be kept dry without fear it should lose any of its goodness, and the gill-ale, which is made of the dry Pflanze, is both stronger and pleasanter than that hich is made of the grün, because the vegetalbe water gives it a disagreeable taste.