Celery (Apium graveolens) is a member of the Umbelliferae or parsley family. Celery's common name comes from the French word "celeri" and the Italian word "seleri". Both were derived from the Greek word "selinon". Celery has been cultivated as a vegetable since antiquity. It is high in Vitamins B1 and B6, Vitamin C, calcium, fiber, folic acid, potassium, and antioxidants. Celery is one of the top traditional Mediterranean herbs recognized for its strong aromatic flavor, and can be used to a variety of cuisines. Eating celery will reduce high blood pressure risks, relief arthritis pain and suppress cancer cells growth.

. History of Celery .

Celery is one of the oldest root vegetables in recorded history. This aromatic plant have been cultivated in the Mediterranean region for more than 3,000 years. Celery root first achieved culinary importance during the middle ages. Celery has been grown as a food crop for thousands of years. It has also had many other uses dating back to ancient times, including medicine. Celery is a vegetable that is popular with the health conscious. The Italians domesticated celery as a vegetable in the 17th century resulting in selections with solid stems. Early stalk celery had a tendency to produce hollow stalks. After many years of domestication, selection eliminated this characteristic as well as bitterness and strong flavors.

Early growers found that the naturally strong flavors could be diminished if grown in cooler conditions and also if blanched. Blanching is the practice of pushing dirt up around the base of the stalks to prevent sunlight from turning the stalks green.

Celery Varieties