芹菜介紹
楊惟婷整理
芹菜，屬傘形科植物。有水芹、旱芹兩種，功能相近，藥用以旱芹為佳。
旱芹香氣較濃，又名“香芹”，亦稱”藥芹”。
中文學名： 芹菜
別稱： 水芹
界： 植物界
門： 被子植物門
綱： 雙子葉植物綱
目： 傘形目
科： 傘形科
屬： 芹屬
學名Apium graveolens，原產於地中海地區和中東；古代希臘人和羅馬人用于調味，古代中國亦用于醫藥。
在歐洲，芹菜通常作為蔬菜煮食或作為湯料及蔬菜燉肉等的佐料；在美國，生芹菜常用來做開胃菜或沙拉。芹菜的果實(或稱籽)細小，具有與植株相似的香味，可用作芹菜佐料；特別用於湯和腌菜。
一、芹菜簡介
1.性味：性涼，味甘辛，無毒；入肺、胃、肝經。一般人群均可食用
因性涼質滑，故脾胃虛寒、腸滑不固者、血壓偏低者，食之宜慎。
另婚育期男士應少吃芹菜，因為芹菜具有殺精功能。因男性多吃芹菜會
抑制睪丸酮的生成，從而有殺精作用，會減少精子數量。
2.功效主治：
清熱除煩，平肝，利水消腫，涼血止血。主治高血壓，頭痛，頭暈，暴熱煩渴，黃疸，水腫，小便熱澀不利，婦女月經不調，赤白帶下.瘰疬.痄腮等病癥。
二、食療作用
芹菜是高纖維食物,它經腸內消化作用產生一種木質素或腸內脂的物質，這類物質是一種抗氧化劑，常吃芹菜，尤其是吃芹菜葉，對預防高血壓、動脈硬化等都十分有益，并有輔助治療作用。
1．平肝降壓 芹菜含酸性的降壓成分，對兔、犬靜脈注射有明顯降壓作用；血管灌流可使血管擴張；用主動脈弓灌流法，它能對抗煙堿、山梗茶堿引起的升壓反應，并可引起降壓。臨床對于原發性、妊娠性及更年期高血壓均有效。
2．鎮靜安神 從芹菜子中分離出的一種堿性成分，對動物有鎮靜作用，對人體能起安定作用；芹菜甘或芹菜素口服能對抗可卡因引起的小鼠興奮，有利于安定情緒，消除煩躁。
3．利尿消腫 芹菜含有利尿有效成分，消除體內水鈉潴留，利尿消腫。臨床上以芹菜水煎有效率達85. 7%，可治療乳糜尿。
4．防癌抗癌 芹菜是高纖維食物，它經腸內消化作用產生一種木質素或腸內脂的物質，這類物質是一種抗氧化劑，高濃度時可抑制腸內細菌產生的致癌物質。它還可以加快糞便在腸內的運轉時間；減少致癌物與結腸粘膜的接觸達到預防結腸癌的目的。
5．養血補虛 芹菜含鐵量較高，能補充婦女經血的損失，食之能避免皮膚蒼白、干燥、面色無華，而且可使目光有神，頭發黑亮。
6. 春季氣候干燥，人們往往感到口干舌燥氣喘心煩，身體不適，常吃些芹菜有助于清熱解毒，去病強身。肝火過旺，皮膚粗糙及經常失眠、頭疼的人可適當多吃些。
7. 芹菜也是一種理想的綠色減肥食品。因為當你嘴巴裡正在咀嚼芹菜的同時，你消耗的熱能遠大于芹菜給予你的能量。
功效
三、芹菜挑選方法
選購芹菜，色澤要鮮綠，葉柄應是厚的，莖部稍呈圓形，內側微向內凹，這種芹菜品質是上好的，可以放心購買。
芹菜葉比莖有營養，不少家庭吃芹菜時只吃莖不吃葉，這就極不科學了；因為芹菜葉中營養成分遠遠高于芹菜莖，營養學家曾對芹菜的莖和葉片進行過13項營養成分的測試，發現芹菜葉片中有10項指標超過了莖。其中，葉中胡蘿卜素含量是莖的8倍；維生素C的含量是莖的1 3倍；維生素B1是莖的17倍；蛋白質是莖的11倍；鈣超過莖2倍。可見，芹菜葉片的營養價值的確不容忽視。
四、建議食譜
1．芹菜拌干絲
芹菜25O克，豆干300克，蔥白。生姜各適量。芹菜洗凈切去根頭，切段；豆干切細絲，蔥切段，生姜拍松；炒鍋置旺火上，倒入花生油，燒至七成熱，下姜蔥煸過加精鹽，倒入豆干絲再炒5分鐘，加入芹菜一齊翻炒，味素調水潑入，炒熟起鍋即成。本菜鮮香可口，具有降壓平肝，通便的功效，適用于高血壓，大便燥結等病癥。
2．芹菜粥
芹菜粥：芹菜根切碎放入粳米中熬粥，對中老年人高血壓、血管硬化、神經衰弱等也有輔助治療作用。
芹菜40克，粳米50克，蔥白5克。芹菜洗凈去根，鍋中倒入花生油燒熱，爆蔥，添米、水、鹽，煮成粥，再加入芹菜稍煮，調味素即可。此菜具有清熱利水的功效芹菜，可作為高血壓、水腫患者的輔助食療品。
3．糖醋芹菜
芹菜500克，糖、醋各適量。將嫩芹菜去葉留莖洗凈，入沸水氽過，待莖軟時，撈起瀝干水，切寸段，加糖、鹽、醋拌勻，淋上香麻油，裝盤即可。本菜酸甜可口，去膩開胃，具有降壓，降脂的功效，高血壓病患者可常食。
4．芹菜小湯
芹菜150克，奶油50毫升，牛奶150毫升，面粉適量。芹菜洗凈去葉切段，用150毫升水煮開，并將食鹽、奶油及2匙面粉調入牛奶內，一并倒入芹菜湯中，一滾即成。此湯清淡適口，鮮香開胃，具有益胃養陰，止血通淋的功效，糖尿病、小便出血、小便淋痛者均可常食。
- 花生仁拌芹菜
材料—-
芹菜300克，花生米200克，植物油250克（實耗15克），花椒油15克，醬油15克，精鹽6克，味素2克。
烹調步驟—-
1）鍋內放入植物油，燒熱放入花生米，炸酥時撈出，去掉膜皮。
2）將芹菜擇去根、葉，洗凈，切成3厘米長的段，放入開水裡燙一下，撈出，用涼水過涼，控凈水分。
3）芹菜圍成圈狀，均勻地碼放在盤子邊上，再把花生仁堆放在芹菜圈中。
4） 將醬油、精鹽、味素、花椒油放在小碗內調好，澆在芹菜上，吃時調拌均勻即成。
6. 涼拌芹菜
原料—-
芹菜梗200克，水發海帶1000克，水發黑木耳50克，老抽芹菜醬油、麻油、精鹽、白糖、味素各適量。
制法—-
1）海帶、黑木耳洗凈切絲，用沸水焯熟。
2）洗嫩芹菜梗洗凈，切成3～4厘米長，入沸水中煮3分鐘后撈起，瀝干。
3）將海帶絲、黑木耳絲及調味品與芹菜梗拌勻即成。
效用：降血壓，緩和冠狀動脈粥樣硬化。適用于高血壓、冠心病患者。（說明：芹菜自古以來都是人們喜愛的蔬菜，《呂氏春秋》中有“菜之美者，有云夢之芹”的記載。芹菜中所含芹菜素有降壓作用。芹菜有水芹、旱芹兩種。旱芹又名香芹，亦稱藥芹，香氣較濃，其降壓效果比水芹好。）
7. 蝦米炒芹菜
此菜含鈣、鐵、磷豐富，適宜孕婦食用。
原料—-
乾蝦米10克，芹菜200克，植物油、醬油各10克，鹽25克。
制作—-
1）將蝦米用溫水浸泡；芹菜理好洗凈，切成短段，用開水燙過。
2）鍋置火上，放油燒熱，下芹菜快炒，并放入蝦米、醬油，用旺火快炒幾下即成。
特點—-
蝦仁鮮香，芹菜脆嫩。
8．芹菜蘋果汁：
除了可治療高血壓外，還可治療急性黃疸型肝炎，膀胱炎等癥。
制法—-
用鮮芹菜250克，青蘋果1-2個。將鮮芹菜放入沸水中燙2分鐘，切碎與青蘋果榨汁，每次1杯，每日2次。
不過，還要提醒一點，芹菜與雞肉、黃瓜、南瓜等相兙，食用時要盡量避開。
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