Jump to navigation Jump to search Not celery and parsley be confused with salary. This article is about the vegetable.

This article’s lead section may be too short to adequately summarize the key points. Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. The seeds are broad ovoid to globose, 1. Modern cultivars have been selected for either solid petioles, leaf stalks, or a large hypocotyl. Celery is a biennial plant that occurs around the globe. It produces flowers and seeds only during its second year.

North of the Alps, wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It cannot be found in Austria and is increasingly rare in Germany. Primarily grown for its thick stalk. The hypocotyl is eaten like a root vegetable.

Primarily eaten for its large leaves. The earliest attested form of the word is the Mycenaean Greek se-ri-no, written in Linear B syllabic script. Celery was described by Carl Linnaeus in Volume One of his Species Plantarum in 1753. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market. Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. In North America, commercial production of celery is dominated by the cultivar called ‘Pascal’ celery.

Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. The stalks can be eaten raw, or as an ingredient in salads, or as a flavoring in soups, stews, and pot roasts. The bulb can be kept for months in winter and mostly serves as a main ingredient in soup.

It can also be shredded and used in salads. East Asia that grows in marshlands. Leaf celery has characteristically thin skin stalks and a stronger taste and smell compared to other cultivars. It is used as a flavoring in soups and sometimes pickled as a side dish.

The wild form of celery is known as “smallage”. It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. Because wild celery is rarely eaten, yet susceptible to the same diseases as more well-used cultivars, it is often removed from fields to help prevent transmission of viruses like celery mosaic virus. Celery stalk may be preserved through pickling by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil. In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the sulfites in the preservative caused allergic reactions in some people.