10 Facts About Celery

Celery is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity.

Celery is a biennial plant that occurs around the globe.

Celery was described by Carl Linnaeus in Volume One of his Species Plantarum in 1753.

Celery was first grown as a winter and early spring vegetable.

Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper.

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Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews.

Celery salt is used as a seasoning, in cocktails, on the Chicago-style hot dog, and in Old Bay Seasoning.

Celery has caused skin rashes and cross-reactions with carrots and ragweed.

Celery's late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars.

Celery was so popular in the United States during the 19th century and early 20th century that the New York Public Library's historical menu archive shows that it was the third most popular dish in New York City menus during that time, behind only coffee and tea.