• Celery (Apium graveolens) isa marshland plant belonging to the Apiaceae family, which also includes carrots, parsley, and coriander.
•  While it is a biennial plant—living for two years—it is typically grown as an annual crop for its stalks. 

       Plant Characteristics

• Structure: It features long, fibrous, ribbed stalks (technically called petioles) that grow in bunches and are topped with feathery green leaves.
• Height: Cultivated varieties typically reach 30–60 cm (1–2 feet) in height, though some can grow up to 1 metre.
• Flowers & Seeds: In its second year, it produces small, creamy-white flowers in umbrella-shaped clusters called umbels, followed by tiny, aromatic seeds.
• Varieties: There are three main types:
  • Stalk Celery (var. dulce): Grown for its crunchy leaf stalks.
  • Celeriac (var. rapaceum): Grown for its large, edible bulb-like root.
  • Leaf Celery (var. secalinum): Grown for its aromatic leaves used as a herb. 

• Climate: It thrives in cool, humid weather with ideal temperatures between 15–21°C. It is sensitive to extreme heat and prolonged cold, which can cause it to "bolt" (flower prematurely).
• Soil: Requires fertile, well-drained soil rich in organic matter (pH 6.0–6.8). It has a shallow root system and is a poor nutrient forager.
• Watering: Critical for success. It needs consistent moisture (roughly 1–2 inches of water per week) to prevent stalks from becoming stringy or bitter.
• Time to Maturity: Typically takes 130–140 days from seed to harvest. 

         Uses & Nutrition

• Culinary: Used raw in salads, cooked in soups and stews (a core part of the French mirepoix), or juiced.
• Nutritional Value: Very low in calories and 95% water. It is a rich source of Vitamin K and contains Vitamin A, C, potassium, and folate.
• Seeds: Used as a spice (whole or ground) and to make celery salt.