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'''Celery''' ('''''Apium graveolens'' Dulce Group''' or '''''Apium graveolens'' var. ''dulce''''')<ref name=NCBI_Celery>{{Cite web |title=''Apium graveolens'' Dulce Group |website=NCBI Taxonomy Browser |publisher=National Center for Biotechnology Information |url=https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?id=117781 |access-date=2024-05-28 }}</ref> is a cultivated plant belonging to the species ''[[Apium graveolens]]'' in the family [[Apiaceae]] that has been used as a [[vegetable]] since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice. [[Celeriac]] and [[leaf celery]] are different [[cultivar group|groups of cultivars]] of ''
==Description==
Celery leaves are [[pinnate]] to bipinnate with rhombic leaflets {{convert|3|–|6|cm|in|frac=2|abbr=off}} long and {{cvt|2|–|4|cm|frac=2}} broad. The flowers are creamy-white, {{cvt|2|–|3|mm|frac=32}} in diameter, and are produced in dense compound [[umbel]]s. The seeds are broad ovoid to globose, {{cvt|1.5|–|2|mm|frac=64}} long and wide. Modern [[cultivar]]s have been selected for either solid [[petiole (botany)|petioles]], leaf stalks, or a large hypocotyl.<ref name=Vilmorin/> A celery stalk readily separates into "strings" which are bundles of angular [[collenchyma]] cells exterior to the [[vascular bundle]]s.<ref>{{Cite book|title=Teaching plant anatomy through creative laboratory exercises|last1=Peterson|first1=R. L.|last2=Peterson|first2=Carol A.|last3=Melville|first3=L.H.|year=2008|publisher=National Research Council Press|isbn=9780660197982|oclc=512819711}}</ref>
{{gallery|mode=packed
|Celery Cells (400x).jpg|Celery tissue under 400× magnification
|Celery seed.jpg|Celery seeds
}}
==
The main chemicals responsible for the aroma and taste of celery are [[butylphthalide]] and [[sedanolide]].<ref>{{cite journal |last=Wilson |first=Charles Welthy III |year=1970 |title=Relative recovery and identification of carbonyl compounds from celery essential oil |journal=Journal of Food Science |volume=35 |issue=6 |pages=766–768 |doi=10.1111/j.1365-2621.1970.tb01989.x}}</ref>
==Etymology==
First attested and printed in English as "sellery" by [[John Evelyn]] in 1664,<ref>Grigson G. 1974. ''A Dictionary of English Plant Names''. Allen Lane {{ISBN|0-71-390442-9}}</ref> the modern English word "celery" derives from the [[French language|French]] ''céleri'', in turn from [[Italian language|Italian]] ''seleri'', the plural of ''selero'', which comes from [[Late Latin]] ''selinon'',<ref>{{cite web| url= https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0059%3Aentry%3Dselinon | title= selinon| editor-first1= Charlton T. |editor-last1= Lewis|editor-first2=Charles |editor-last2= Short| work=A Latin Dictionary| publisher=Perseus Digital Library, Tufts University}}</ref> the [[Latinisation (literature)|latinisation]] of the {{langx|grc|σέλινον|selinon}}, "celery".<ref>{{cite web |title=σέλινον |url=https://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Dse%2Flinon |work=A Greek-English Lexicon |publisher=Perseus Digital Library, Tufts University |editor-first1=Henry George |editor-last1=Liddell |editor-first2=Robert |editor-last2=Scott}}</ref><ref>{{cite web| url= http://www.etymonline.com/index.php?term=celery |title= celery| website=Etymonline.com }}</ref> The earliest-attested form of the word is the [[Mycenaean Greek]] ''se-ri-no'', written in [[Linear B]] syllabic script.<ref>{{cite web| title= celery| url= http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| website= Palaeolexicon.com| access-date= 2016-04-01| archive-url= https://web.archive.org/web/20160413031114/http://www.palaeolexicon.com/ShowWord.aspx?Id=16927| archive-date= 2016-04-13| url-status= dead}}</ref>
==Taxonomy==
The species ''Apium graveolens'' was described by [[Carl Linnaeus]] in Volume One of his ''[[Species Plantarum]]'' in 1753.<ref>{{cite book |last=Linnaeus |first=C |author-link=Carl Linnaeus |title=Species Plantarum: Tomus I |publisher=Holmiae. (Laurentii Salvii). |year=1753 |language=la}}</ref> Cultivated celery has been called ''Apium graveolens'' var. ''dulce'' or ''Apium graveolens'' Dulce Group.<ref name=NCBI_Celery/>
==Cultivation==
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of {{cvt|15|–|20|cm|frac=2}}, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market.<ref>{{Cite web|title=How to grow celery / RHS Gardening|url=http://www.rhs.org.uk/vegetables/celery/grow-your-own|access-date=2022-01-04|website=www.rhs.org.uk|language=en-gb}}</ref>
Celery was first grown as a winter and early spring vegetable.<ref name="ODY">{{cite book |last=Ody |first=Penelope |title=The Complete Medicinal Herbal |date=March 15, 1993 |publisher=Dorling Kindersley |page=37}}</ref> It was considered a cleansing [[Medication#For nutrition|tonic]] to counter the [[scurvy|deficiencies]] of a winter diet based on salted meats without fresh vegetables.<ref name="ODY"/> By the 19th century, the season for celery in [[England]] had been extended, to last from the beginning of September to late in April.<ref>{{cite book |last=Robinson |first=William |url=https://archive.org/details/vegetablegarden00thomgoog |title=The Vegetable Garden |last2=Thomson |first2=W. P. |date=1920 |publisher=New York, E.P. Dutton and company |edition=3rd |page=[https://archive.org/details/vegetablegarden00thomgoog/page/n253 227] |name-list-style=and}}</ref>
In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery.<ref name="Vilmorin">{{cite journal |first=Roger L. |last=de Vilmorin |year=1950 |title=Pascal celery and its origin |journal=Journal of the New York Botanical Garden |volume=51 |issue=602 |pages=39–41 |url=https://www.biodiversitylibrary.org/page/31503357}}</ref> Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining.<ref>{{Cite web |title=Celery: A History of Celery - Food Reference Articles |url=http://www.foodreference.com/html/celery-history.html#:~:text=There%20are%20two%20types%20of,self-blanching%20varieties%20are%20preferred. |access-date=2022-02-17 |website=foodreference.com}}</ref>
The stalks can be eaten raw, or as an ingredient in salads, or as a flavouring in soups, stews, and pot roasts.<ref>{{Cite web |title=Top 10 ways to use up leftover celery |url=https://www.bbcgoodfood.com/howto/guide/love-your-leftovers-top-10-ways-use-celery |access-date=2022-06-26 |website=BBC Good Food |language=en}}</ref>
=== Harvesting and storage ===
Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The [[Petiole (botany)|petioles]] and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib{{clarify|reason=to distinguish meanings of petiole, stalk, midrib, and rib|date=April 2013}} length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to {{cvt|27|kg}}.<ref>{{cite web|last=Takele|first=Etaferahu|title=Celery Production: Sample Costs and Profitability Analysis|url=https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-url=https://web.archive.org/web/20170417073113/https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-date=2017-04-17 |url-status=live|website=UC Davis|publisher=University of California Agriculture and Natural Resources|access-date=16 April 2017}}</ref> Under optimal conditions, celery can be stored for up to seven weeks from {{cvt|0|-|2|C}}. Inner stalks may continue growing if kept at temperatures above {{cvt|0|C}}. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated [[shrink wrap]].<ref>{{cite journal |last=Rizzo |first=V |date=January 2009 |title=Effects of packaging on shelf life of fresh celery |journal=Journal of Food Engineering |volume=90 |issue=1 |pages=124–128 |doi=10.1016/j.jfoodeng.2008.06.011}}</ref> 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.<ref>{{cite web |last=Suslow |first=Trevor |last2=Cantwell |first2=Marita |name-list-style=and |date=2002-06-10 |title=Celery: Recommendations for Maintaining Postharvest Quality |url=http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |url-status=dead |archive-url=https://web.archive.org/web/20080423234215/http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |archive-date=2008-04-23 |access-date=2008-03-04 |publisher=Post-harvest technology research and information center}}</ref>
Celery stalk may be preserved through [[pickling]] by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.<ref>{{Cite web |date=2020-04-28 |title=The power of pickles: a guide to preserving almost everything – from jam-making to chutneys |url=http://www.theguardian.com/food/2020/apr/28/how-to-pickle-bottle-and-preserve-almost-everything |access-date=2022-09-14 |website=The Guardian |language=en}}</ref>
====
In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the [[Sulfite food and beverage additives|sulfite]]s in the preservative caused allergic reactions in some people.<ref>{{cite book |last=Feldman |first=D |title=How Does Aspirin Find a Headache? |last2=Schwan |first2=K |date=2005 |publisher=HarperCollins |isbn=978-0-06-074094-8 |page=208}}</ref> In 1986, the U.S. [[Food and Drug Administration]] banned the use of sulfites on fruits and vegetables intended to be eaten raw.<ref>{{cite book | last = Fortin ND | title = Food Regulation: Law, Science, Policy and Practice | publisher = John Wiley and Sons | date = 2009 | isbn = 978-0-470-12709-4 | page = 288}}</ref>
== Allergic reactions ==
Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal [[anaphylactic shock]].<ref name="pmid8337856">{{cite journal |last1=Celestin |first1=J |last2=Heiner |first2=DC |year=1993 |title=Food-induced anaphylaxis |journal=The Western Journal of Medicine |volume=158 |issue=6 |pages=610–1 |pmc=1311786 |pmid=8337856}}</ref> Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in [[gastrointestinal disorder]]s and other symptoms, although in most cases, celery sensitivity is not considered clinically significant.<ref>{{Cite journal |last=Roersch |first=C. |date=October 2016 |title=Medicinal plants in the Dominican Republic and their possible role in public health care |url=http://dx.doi.org/10.17660/actahortic.2016.1125.31 |journal=Acta Horticulturae |issue=1125 |pages=249–254 |doi=10.17660/actahortic.2016.1125.31 |issn=0567-7572}}</ref> In the [[European Union]] and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked.<ref>{{cite web |title=Food labelling and packaging in international trade |url=http://www.businesslink.gov.uk/bdotg/action/detail?itemId=1080034063&type=RESOURCES |work=General labelling standards for the UK and EU}}</ref>
The ''Apium graveolens'' plant has an [[Ogren Plant Allergy Scale|OPALS allergy scale]] rating of 4 out of 10, indicating moderate potential to cause allergic reactions, exacerbated by over-use of the same plant throughout a garden.<ref name="Ogren">{{cite book |last=Ogren |first=Thomas Leo |title=The Allergy-Fighting Garden |date=2015 |publisher=Ten Speed Press |isbn=9781607744917 |location=Berkeley}}</ref> Celery has caused skin rashes and cross-reactions with [[carrot]]s and [[ragweed]].<ref name="Ogren"/>
{{nutritional value
| name = Celery, raw (''Apium graveolens'')
| kJ = 67
| carbs = 2.97 g (including
| sugars = 1.34 g
| starch = 0.00 g
|
| fat = 0.17 g
| satfat = 0.042 g
|
|
|
|
| calcium_mg = 40
| iron_mg = 0.20
| magnesium_mg = 11
| phosphorus_mg = 24
| potassium_mg = 260
| sodium_mg = 80
| zinc_mg = 0.13
|
|
|
|
|
|
|
|
| folate_ug = 36
| vitB12_ug = 0.00
|
|
|
| vitE_mg = 0.27
|
|
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169988/nutrients Link to USDA Database entry]
}}
== Uses ==
==
Raw celery is 95% water, 3% [[carbohydrate]]s, 0.7% [[protein (nutrient)|protein]], and contains negligible [[fat]]. A {{convert|100|g|frac=2|abbr=off|adj=on}} reference amount provides 16 [[calorie]]s of [[food energy]] and is a rich source of [[vitamin K]], providing 73% of the [[Daily Value]], with no other [[micronutrient]]s in significant content.
=== Culinary ===
Celery is eaten around the world as a vegetable. In North America and Europe the crisp [[Petiole (botany)|petiole]] (leaf stalk) is used. In Europe the [[hypocotyl]] is also used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the [[Holy trinity (cooking)|"holy trinity"]] of [[Louisiana Creole cuisine|Louisiana Creole]] and [[Cajun cuisine]]. Celery, onions, and carrots make up the French [[mirepoix (cuisine)|mirepoix]], often used as a base for sauces and soups. Celery is a staple in many soups.<ref>{{Cite web|title=Celery - Ingredient|url=https://www.finecooking.com/ingredient/celery|access-date=2021-10-08|website=FineCooking|language=en-US|archive-date=2017-05-22|archive-url=https://web.archive.org/web/20170522104645/https://www.finecooking.com/ingredient/celery|url-status=dead}}</ref> It is used in the Iranian stew ''[[khoresh karafs]]''.
====Leaves====
Celery leaves are frequently used in cooking to add a mild spicy flavour to foods, similar to, but milder than black pepper. Celery leaves are suitable dried and sprinkled on baked, fried or roasted fish or meats, or as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.<ref>{{Cite web|date=2019-10-15|title=How to Use Celery Leaves|url=https://foodprint.org/blog/how-to-use-celery-leaves/|access-date=2022-02-17|website=FoodPrint|language=en-US}}</ref>
==
{{Cookbook}}
[[File:CelerySeedEssOil.png|thumb|upright=.6|Celery seed essential oil]]
In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable [[essential oil]] that is used in the perfume industry. The oil contains the [[chemical compound]] [[apiole]]. Celery seeds can be used as flavouring or spice, either as whole seeds or ground.<ref>{{Cite book |last=McGee |first=Harold |title=On Food and Cooking: The Science and Lore of the Kitchen |publisher=Scribner |year=1984 |pages=414}}</ref>
====Celery salt====
Celery seeds can be ground and mixed with salt to produce [[celery salt]]. Celery salt can be made from an extract of the roots or by using dried leaves. Celery salt is used as a seasoning, in cocktails (commonly to enhance the flavour of [[Bloody Mary (cocktail)|Bloody Mary]] cocktails), on the [[Chicago-style hot dog]], and in [[Old Bay Seasoning]]. Similarly, combinations of celery powder and salt are used to flavour and preserve cured pork<ref>{{cite web |title=Hot Dogs, Bacon, Celery Powder and Cancer Risk - American Institute for Cancer Research % |url=https://www.aicr.org/resources/blog/healthtalk-will-hot-dogs-and-bacon-preserved-with-celery-powder-still-increase-my-cancer-risk/ |website=American Institute for Cancer Research |access-date=15 September 2020 |date=26 July 2017}}</ref> and other processed meats as an alternative to industrial [[curing salt]].<ref>{{cite web |last=Aubrey |first=Allison |date=29 August 2019 |title=Duped In The Deli Aisle? 'No Nitrates Added' Labels Are Often Misleading |url=https://www.npr.org/sections/thesalt/2019/08/29/755115208/duped-in-the-deli-aisle-no-nitrates-added-labels-are-often-misleading |access-date=15 September 2020 |website=NPR.org |language=en}}</ref> The naturally occurring [[Curing (food preservation)#Nitrites from celery|nitrates in celery]] work synergistically with the added salt to cure food.<ref>{{Cite web |title=Is celery juice a viable alternative to nitrites in cured meats? |url=https://www.mcgill.ca/oss/article/food/celery-juice-viable-alternative-nitrites-cured-meats |access-date=2022-09-14 |website=Office for Science and Society |language=en}}</ref>
====Celery juice====
In 2019, a trend of drinking celery juice was reported in the United States, based on "[[Detoxification (alternative medicine)|detoxification]]" claims posted on a [[blog]]. The claims have no scientific basis, but the trend caused a sizable spike in celery prices.<ref>{{Cite news|url=https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-url=https://ghostarchive.org/archive/20220101/https://www.nytimes.com/2019/06/27/style/celery-juice-craze.html |archive-date=2022-01-01 |url-access=limited|title=Why Is Everyone Drinking Celery Juice as if It Will Save Them From Dying?|first=Marisa|last=Meltzer|newspaper=The New York Times |date=June 27, 2019}}{{cbignore}}</ref><ref>{{cite news |last=Uguen-Csenge |first=Eva |title=Celery prices soar as juice shops struggle to meet demand from latest health fad |url=https://www.cbc.ca/news/canada/british-columbia/celery-price-cost-juice-health-trend-1.5076439 |access-date=9 January 2020 |work=[[CBC News]] |date=29 March 2019}}</ref>
==In culture==
[[File:Selinos didrachm ANS 685 670331.jpg|thumb|[[Selinunte]] [[Ancient drachma|didrachm]] coin bearing a ''selinon'' (celery) leaf, c. 515–470 [[BCE]]]]
[[File:Celery (apium).jpg|thumb|''[[Apium]]'' illustration from Barbarus Apuleius' ''Herbarium'', c. 1400 CE]]
Daniel Zohary and Maria Hopf<ref>D. Zohary and M. Hopf, ''Domestication of Plants in the Old World'', (3rd ed. 2000) p.202.</ref> note that celery leaves and [[inflorescence]]s were part of the garlands found in the tomb of pharaoh [[Tutankhamun]] (died 1323 BCE), and celery [[mericarp]]s dated to the seventh century BCE were recovered in the [[Heraion of Samos]]. However, they note ''A. graveolens'' grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by [[classical antiquity]] is it thought that celery was cultivated.<ref>{{Citation |last=Malhotra |first=S. K. |title=18 - Celery |date=2006-01-01 |work=Handbook of Herbs and Spices |pages=317–336 |editor-last=Peter |editor-first=K. V. |url=https://www.sciencedirect.com/science/article/abs/pii/B978184569017550018X |access-date=2024-10-19 |series=Woodhead Publishing Series in Food Science, Technology and Nutrition |publisher=Woodhead Publishing |language=en |isbn=978-1-84569-017-5}}</ref>
M. Fragiska mentions an archeological find of celery dating to the 9th century BCE, at [[Kastanas]]; however, the literary evidence for [[ancient Greece]] is far more abundant. In [[Homer]]'s ''[[Iliad]]'', the horses of the [[Myrmidons]] graze on wild celery that grows in the marshes of [[Troy]], and in ''[[Odyssey]]'', there is mention of the meadows of violet and wild celery surrounding [[Calypso's Cave]].<ref name=Fragiska>{{cite journal |first=Fragiska |last=Megaloudi |year=2005 |title=Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity (900 B.C. to 400 B.C.) |journal=Environmental Archaeology |volume=10 |issue=1 |pages=73–82 |doi=10.1179/146141005790083858}}</ref>
In the ''Capitulary'' of [[Charlemagne]], compiled c. 800, ''[[apium]]'' appears, as does ''olisatum'', or [[alexanders]], among medicinal herbs and vegetables the Frankish emperor desired to see grown.<ref>{{Cite web |title=Oldcook : Capitulary of Charlemagne, De villis vel curtis imperialibus |url=https://www.oldcook.com/en/medieval-capitulary_charlemagne |website=oldcook.com}}</ref> At some later point in [[medieval Europe]], celery displaced alexanders.<ref name="alexander">{{cite journal |last=Randall |first=R. E. |title=Smyrnium olusatrum L. |journal=Journal of Ecology |date=April 2003 |volume=91 |issue=2 |pages=325–340 |doi=10.1046/j.1365-2745.2003.00761.x |bibcode=2003JEcol..91..325R |s2cid=85808284 |doi-access=free }}</ref>
The name "celery" retraces the plant's route of successive adoption in European cooking, as the English "celery" (1664) is derived from the French ''céleri'' coming from the [[Lombard language|Lombard term]], ''seleri'', from the Latin ''selinon'', borrowed from Greek.<ref>''[[OED]]'', ''s.v.'' "Celery".</ref>
Celery's late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699, [[John Evelyn]] could recommend it in his ''Acetaria. A Discourse of [[Salad|Sallets]]'': "Sellery, apium Italicum, (and of the Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is a hot and more generous sort of [[Alexanders|Macedonian Persley]] or [[Apium graveolens|Smallage]]... and for its high and grateful 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".<ref>{{cite book|last=Evelyn, J.|year=2005 |orig-year=1699|title=Acetaria: A Discourse of Sallets|publisher=B. Tooke; The Women's Auxiliary of Brooklyn Botanic Garden; Project Gutenberg|url=http://www.gutenberg.org/ebooks/15517}}</ref>
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]]".<ref>Quoted in Ann Leighton, ''American Gardens in the Eighteenth Century'', 1976, p. 199.</ref> Its first extended treatment in print was in [[Bernard M'Mahon]]'s ''American Gardener's Calendar'' (1806).<ref>{{Cite web |last=Shields |first=David |title="American Heritage Vegetables" |url=http://lichen.csd.sc.edu/vegetable/vegetable.php?vegName=Celery |url-status=dead |archive-url=https://web.archive.org/web/20151001235331/http://lichen.csd.sc.edu/vegetable/vegetable.php?vegName=Celery |archive-date=2015-10-01 |access-date=2016-11-27}}</ref>
After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in [[celery vase|celery vases]] to be salted and eaten raw. Celery was so popular in the United States during the 19th and early 20th centuries that the [[New York Public Library]]'s [http://menus.nypl.org/ historical menu archive] shows that it was the third-most-popular dish in New York City menus during that time, behind only [[coffee]] and [[tea]]. In those days, celery cost more than [[caviar]], as it was difficult to cultivate. There were also many varieties of celery back then that are no longer around because they are difficult to grow and do not ship well.<ref>{{cite web |title=When Celery Was More Special Than Caviar |url=http://www.sporkful.com/when-celery-was-more-special-than-caviar/ |website=Sporkful podcast}}</ref>
A [[Chthonic|chthonian]] symbol among the ancient Greeks, celery was said to have sprouted from the blood of [[Cabeiri|Kadmilos]], father of the [[Cabeiri]], chthonian divinities celebrated in [[Samothrace]], [[Lemnos]], and [[Thebes, Greece|Thebes]].{{Citation needed|reason=I think this comes from Clement, Exhortation to the Greeks 2. 16 but I don't have the tools to verify |date=February 2020}} The spicy odor and dark leaf colour encouraged this association with the cult of death. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the [[Isthmian Games]] were first made of celery before being replaced by crowns made of [[pine]]. According to [[Pliny the Elder]], in<ref>[[Pliny's Natural History|Pliny, ''Natural History'']] XIX.46.</ref> [[Achaea (Roman province)|Achaea]], the garland worn by the winners of the sacred [[Nemean Games]] was also made of celery.<ref name=Fragiska/> The Ancient Greek colony of [[Selinunte|Selinous]] ({{langx|grc|Σελινοῦς}}, ''Selinous''), on [[Sicily]], was named after wild parsley that grew abundantly there; Selinountian coins depicted a parsley leaf as the symbol of the city.{{Citation needed|date=March 2021}}
==See also==
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