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.
- Plant out kales and broccoli for late crops; plant celery (earthing up the advancing crops as required), endive for succession, and a few coleworts.
- The city manufactures pianos, refrigerators, printing presses and leather; is a centre for the shipment of fruit and celery; and has valuable fisheries near - fresh, salt and smoked fish, especially whitefish, are shipped in considerable quantities.