celery, Ingmar Holmasen (species Apium graveolens), herb of the family Apiaceae (Umbelliferae). 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, notably the Pascal.
© Leonid Nyshko/FotoliaIn Europe 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 with spreads or dips as an appetizer and in salads.
The tiny fruit, or seed, of the celery resembles the plant itself in taste and aroma and is used as a seasoning, particularly in soups and pickles. Celery seed contains about 2 to 3 percent essential oil, the principal components of which are d-limonene and selinene.