Belonging to the Apium genus, Celery has a botanical name of Apium graveolens.

In North America, commercial production of celery is dominated by the varieties called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.¹

It is an edible vegetable / herb and is treated mainly as a biennial, so it grows best over the course of two years.

Celery is known for its erect habit and growing to a height of approximately 45.0 cm (1.46 feet).

Popular varieties of Celery with home gardeners are Tall Utah, Tendercrisp, Tango F1, Tall Utah Improved and Red Venture.

Being a fairly low maintenance plant, Celery is normally quite easy to grow provided a minimum level of care is given throughout the year. It will be helpful to note the correct soil, sun and water needs of this plant to ensure that this plant thrives.