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 rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to . Under optimal conditions, celery can be stored for up to seven weeks between . Inner stalks may continue growing if kept at temperatures above . Shelf life can be extended by packaging celery in anti-fogging, micro-perforated shrink wrap. Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation. Celery stalk may be preserved through pickling by first removing the leaves, then