Origin of celeryFrench céleri from Italian seleri from Classical Latin selinon from Gr, parsley
a biennial plant (Apium graveolens var. dulce) of the umbel family, whose long, crisp leafstalks are eaten as a vegetable
- A biennial European plant (Apium graveolens var. dulce) in the parsley family, having edible roots, leafstalks, leaves, and fruits.
- The crisp thick leafstalks of this plant.
- The seedlike fruits of this plant used as a flavoring.
Origin of celeryFrench céleri from Italian dialectal seleri pl. of selero alteration of Late Latin selīnon parsley from Greek
From French céleri.
- The earth should be drawn up to celery with a hoe preparatory to earthing up with a spade.
- The earthing up of celery this month is not to be recommended, unless a little very early supply is wanted.
- The potato although successfully cultivated in Persia since about 1780, has not yet found favor, and the same may be said of the tomato, asparagus celery and others.
- The surrounding country is famous for its celery, and the city is an important manufacturing centre, ranking third among the cities of the state in the value of its factory products in 1904.
- - Sow asparagus, sea-kale, Turnip-rooted beet, salsafy, scorzonera, skirret, carrots and onions on heavy soils; also marrow peas, Longpod and Windsor beans, turnips, spinach, celery, RIII.