Celery Taste is ever plac'd in the middle of the Grand Sallet, at our Great Men's tables, and Praetors feasts, as the Grace of the whole Board". Celery makes a minor appearance in colonial American gardens; its culinary limitations are reflected in the observation by the author of "A Treatise on Gardening, by a Citizen of Virginia" that it is "one of the species of parsley." Its first extended treatment in print was in Bernard M'Mahon's "American Gardener's Calendar" (1806). After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served
Celery baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable essential oil that is used in the perfume industry. The oil contains the chemical compound apiole. Celery seeds can be used as flavoring or spice, either as whole seeds or ground. The seeds can be ground and mixed with salt, to produce celery salt. Celery salt can be made from an extract of the roots or using dried leaves.