Celery grows to up to the heights from 18" to 24". It has wide green leaves, juicy stems have common base over the root. Celery has mild salty flavor. Its leaves can also be edible and fleshy in flavor.
Celery is available year-round.
(summer and early fall in New England)
The genetic base of the current U.S. varieties is narrow as they were derived from three European varieties introduced in the early 20th century.
Celery is domestically used as an aromatic, but can’t be ignored as a vegetable. Cook celery served onions or apples, potatoes and cream in soup gives excellent taste. Raw celery slices with citrus slices and grains is a perfect combination for a cold salad. Stuff 3-4 inch slices of celery with cheese or hummus for an appetizer. Store celery, head intact, in the refrigerator for 1-2 weeks
Celery, onions, and bell peppers are the three vegetables meant to be the "holy trinity" of Louisiana Creole and Cajun cuisine.
It is found in Mediterranean region and harvested over three thousand years, celery is a biennial herbaceous plant belongs to the Umbelliferae family, which consists of carrots, parsley, fennel, dill and anise. It is botanically named Apium graveolens. Its wild ancestor was called "smallage", a bitter tasting marsh plant that was used as a basic medicine source.