celery
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- Utah State University - Yard and Garden Extension - How to Grow Celery in Your Garden
- The Spruce Eats - What is Celery?
- Royal Horticultural Society - How to grow celery
- University of Kentucky - College of Agriculture, Food and Environment - Celery and Celeriac
- WebMD - Health Benefits of Celery
- Oregon State University - College of Agricultural Sciences - Celery
- Verywell Fit - Celery Nutrition Facts and Health Benefits
- Pennsylvania State University - PlantVillage - Celery
- Live Science - Celery: Health benefits and nutrition facts
- National Center for Biotechnology Information - PubMed Central - An Updated Phytopharmacological Review on Medicinal Plant of Arab Region: Apium graveolens Linn
- North Carolina Extension Gardener Plant Toolbox - Wild Celery
celery, (Apium graveolens), herbaceous plant of the parsley family (Apiaceae). Celery is usually eaten cooked as a vegetable or as a delicate flavouring in a variety of stocks, casseroles, and soups. In the United States raw celery is served by itself or with spreads or dips as an appetizer and in salads. The tiny seedlike fruits, known as celery seed, resemble the plant itself in taste and aroma and are used as a seasoning, particularly in soups and pickles.
Native to the Mediterranean areas and the Middle East, celery was used as a flavouring by the ancient Greeks and Romans and as a medicine by the ancient Chinese. The ancient forms resembled smallage, or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties.
Celeriac (Apium graveolens variety rapaceum), also called celery root or turnip-rooted celery, has a large edible root used as a raw or cooked vegetable.