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World. By cultivation and blanching the stalks lose their acrid qualities and assume the mild sweetish aromatic taste peculiar to celery as a See also:

SALAD (Med. Lat. salata, salted, pickled, salare, to sprinkle with salt)

salad plant. The See also:

PLANTS

plants are raised from See also:

SEED (from the root seen in Lat. serere, to sow)

seed, sown either in a hot See also:

bed or in the open See also:

GARDEN (from O. Fr. garden, mod. Fr. jardin; this, like our words " garth," a paddock attached to a building, and " yard," comes from a Teutonic word for an enclosure which appears in Gothic as gards and O. H. Ger. gart, cf. Dutch gaarde and Ger. .garten)

garden, according to the See also:

SEASON (0. Fr. seson, seison, mod. saison, Lat. satio, sowing time, the spring, from serere, to sow; in Late Lat. the word is found with its present meaning, the spring being considered as particularly the season of the year)

season of the See also:

YEAR

year, and after one or two thinnings out and transplantings, they are, on attaining a height of 6 or 8 in., planted out in deep trenches for convenience of blanching, which is effected by earthing up and so excluding the stems from the See also:

INFLUENCE (Late Lat. influentia, from influere, to flow in)

influence of See also:

LIGHT

light. A large number of varieties are cultivated by gardeners, which are ranged under two classes, See also:

white and red,—the white varieties being generally the best flavoured and most crisp and See also:

TENDER

tender. As a salad plant, celery, especially if at all " stringy," is difficult of digestion. Both blanched and See also:

green it is stewed and used in soups, the seeds also being used as a flavouring ingredient. In the See also:

south of See also:

EUROPE

Europe celery is seldom blanched, but is much used in its natural See also:

CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition. Celeriac, or See also:

TURNIP

turnip-rooted celery (Apium graveolens See also:

var. rapaceum.), is a variety cultivated more on See also:

account of its roots than for the stalks, although both are edible and are used for salads and in soups. It is chiefly grown in the north of Europe. As the tops are not required, trenching is unnecessary, otherwise the cultivation is the same as for celery.

End of Article: CELERY (Apium graveolens)

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CELESTE, MADAME (1815–1882)