History
Celery was cultivated in the Mediterranean as far back as 850 BCE. The ancient Greeks used it as a medicinal herb and wreath material, while the Romans began cultivating it as a vegetable. Modern celery was developed in 17th-century Italy.
How to grow
Start seeds indoors 8–10 weeks before last frost.
Transplant to rich, moisture-retentive soil, 20–30 cm apart.
Keep consistently moist — celery hates drying out.
Harvest stalks from the outside in, 85–120 days.
Choosing and storing
Choose firm, crisp stalks with vibrant green color.
Avoid limp or brown celery.
Leaves should look fresh, not yellowed.
Wrap in aluminum foil and store in the refrigerator.
Keep away from strong-smelling foods.
Use within 2–4 weeks.
Preparation
Rinse thoroughly and trim the base.
Separate stalks and remove strings if desired.
Chop, slice, or serve whole as desired.