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 known as "celery root"), "Apium graveolens" var. "rapaceum", grown because its hypocotyl forms a large bulb, white on the inside. The bulb can be kept for months in winter and mostly serves as a main ingredient in soup. It can also be ground up and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use. Leaf celery (Chinese celery, "Apium graveolens var. secalinum") is a cultivar from East Asia that grows in marshlands. Leaf celery is most likely the oldest cultivated form of celery. Leaf celery has characteristically thin skin stalks and a