Water Dropwort
Overview
Water celery (Oenanthe javanica), also known as Chinese celery or Japanese parsley, is a semi-aquatic plant native to East Asia. It belongs to the Apiaceae family and thrives in moist environments like riverbanks and rice paddies. Valued for its culinary versatility, it is a staple in dishes across China, Japan, and Korea. Unlike common celery, water celery has thinner stems and a more delicate flavor. It is often harvested young for salads or lightly cooked to retain its crispness. Beyond food, it has been used in traditional medicine for its purported diuretic and anti-inflammatory properties.
Product Features
Water celery is distinguished by its hollow stems, serrated leaves, and clusters of small white flowers when mature. Its high water content (over 90%) contributes to a refreshing crunch, while its mild, slightly peppery taste pairs well with seafood and umami-rich ingredients. The plant is resilient and fast-growing, making it a low-maintenance crop for wetland agriculture. It is also nutrient-dense, containing vitamins A and C, potassium, and dietary fiber. These traits have fueled its popularity in both home kitchens and commercial food production.
Main Uses
In cuisine, water celery is a versatile ingredient. It is commonly blanched for salads, added to hot pots, or stir-fried with garlic and soy sauce. In Korean cuisine, it accompanies spicy stews (e.g., kimchi jjigae), while in Japan, it tempers the richness of grilled eel (unagi). Medicinally, extracts from water celery are studied for potential antioxidant and hepatoprotective effects. Traditional applications include treating hypertension and promoting digestion. However, scientific validation of these benefits remains limited.
Culture and Development
Water celery has been cultivated in China since at least the Han Dynasty (206 BCE–220 CE), where it was prized as a seasonal delicacy and medicinal herb. Ancient texts like the Shennong Ben Cao Jing document its use for detoxification. Today, it is commercially grown in regions with abundant water resources, such as Jiangsu and Zhejiang provinces. Modern farming techniques have expanded its availability, though it remains less globalized than other leafy greens. Efforts to promote its export are growing, particularly to Asian diaspora markets.
B2B Procurement Guide
For bulk buyers, water celery is typically sold in 10–20 kg bundles or as pre-cut portions for food service. Key sourcing regions include coastal areas of China and Southeast Asia, where it is harvested year-round with peak seasons in spring and autumn. Quality indicators include uniform stem thickness (6–8 mm) and absence of mud or pests. Refrigerated transport (2–4°C) is essential to prevent wilting. Pricing fluctuates with rainfall levels, as droughts can reduce yields. Organic-certified options command a 20–30% premium.
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