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 muddy soils. It cannot be found in Austria and is increasingly rare in Germany. First attested in English in 1664, the word "celery" derives from the French "céleri", in turn from Italian "seleri", the plural of "selero", which comes from Late Latin "selinon", the latinisation of the , "celery". The earliest attested form of the word is the Mycenaean Greek "se-ri-no", written in Linear B syllabic script. Celery was described by Carl Linnaeus in Volume One of his "Species Plantarum" in 1753. The plants are raised from seed, sown either in a hot bed or in the open garden according