• noun a vegetable plant (Apium graveolens), with thick edible leaf stalks. The plant is grown in trenches to help growth and to blanch the stems, although some varieties are self-blanching.


  • Apium graveolens var. dulce, one of the aromatic vegetables used for flavouring and also eaten braised or raw. It grows as a cluster of green, ridged crisp stalks about 30 cm long, closely packed and white in the centre with feathery leaves. The whole may be grown in a paper collar to whiten all the stalks. The leaves are used in a bouquet garni. There are other strong-flavoured varieties grown for their seeds or for drying and grinding.


  • noun a white- or green-stemmed plant, eaten cooked as a vegetable, or more frequently raw as a salad

Origin & History of “celery”

Celery comes ultimately from Greek sélīnon, which signified ‘parsley’ – like the celery, a plant of the group Umbelliferae (the English word parsley comes from Greek petrōselínon, literally ‘rock parsley’). It came into English via Latin selīnon, Italian dialect selleri, and French céleri. The term celeriac was formed from celery in the early 18th century; it first appears in an advertisement in the London and country brewer 1743.