Chinese celery - lesser known and underutilised herb species of Northeast India

Chinese celery( Oenanthe javanica ) also known as Japanese parsley, Water dropwort , Water parsley , Water celery etc.
Water Dropwort has its origins in Asia, and its use in China as an herb dates back to 700 BC
Today, it is found in South, Southeast and East Asia, from Pakistan to the Philippines, Taiwan and Japan.
It also grows in parts of Europe such as Italy, in the tropical regions of Australia, as well as in the highlands of Papua New Guinea,
Chinese celery is an edible perennial herb with creeping stolons and long threadlike rootlets grows wild in freshwater marshes and swampy fields , along ditches , canals and streams in many Asian countries .
The deep green leaves , having an odor like carrot tops , resemble celery in shape and size . Tiny white fragrant flowers form in compound unbels of 10-25 bloom .
Green plants in summer months grow abundantly although winter plants along with roots are also eaten. Spring plants, with long shoots as long as 3-4 feet growing as a creeper.

Culinary uses :
The tops are eaten raw in salads or as a garnish similar to parsley .
Tender stems and leaves are also steamed with rice or boiled and chopped as greens .
In Korea, Chinese celery commonly used as a flavoring for kimchi,
In Japan , Chinese celery was cultivated as early as 750 AD, and today is still a favoured ingredient for sukiyaki.

Medicinal uses :
Chinese celery is rich in vitamins and minerals. It contains high amounts of beta-carotene, iron and vitamin E.
It also contains riboflavin, calcium, and protein. Its chlorophyll-rich leaves have antigenotoxic and antioxidative properties, and thus can be highly beneficial for overall health.
Native Americans are said to have used Water Dropwort to help dissolve kidney stones.
Chlorophyll-rich leaves have antigenotoxic and antioxidative properties .
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