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 cultivars have been selected for solid petioles, leaf stalks. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles. Wild celery, "Apium graveolens" var. "graveolens", grows to tall. It occurs around the globe. The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in agropyro-rumicion-plant communities. North of the alps wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich,