302 VEGETABLE GAEDENING 



minor importance in America. It is used more largely 

 in foreign countries, especially in Germany. 



Its culture is practically the same as for celery. The 

 early crop may be started under glass and transplanted 

 to the open when there is little danger of severe frosts. 

 As the plants are not blanched, less space is needed be- 

 tween rows than for celery when banked with earth. 

 For the late crop, sow in the open at the same time as 

 for late celery and transplant where the crop is to ma- 

 ture. Soil thrown over the roots in the fall will whiten 

 and protect them until early winter, when they may 

 be stored. 



CELERY (Apium graveolens). 



396. History. — The wild celery is native to southern 

 England, Europe and Asia. Very little is known con- 

 cerning its early history, but it was probably not culti- 

 vated until after the Middle Ages. The many varieties of 

 merit now in cultivation are the developments of com- 

 paratively recent years. As late as 1880 this vegetable 

 was unknown to many American people and very little 

 was grown for commercial purposes. It was then re- 

 garded as a luxury, selling at very high prices, for use 

 in garnishing and flavoring, as well as for salad purposes. 



397. Importance. — Celery as a food and as a relish was 

 not fully appreciated until within the past few years. It 

 is now universally regarded as one of our most important 

 vegetables. Immense quantities are grown for commer- 

 cial purposes and no home garden is complete without 

 it. Its uses are varied : the leaves are excellent for 

 garnishing and seasoning; the seeds impart a pleasant 

 flavor to soups, salads, pickles and other dishes; the 

 thick, fleshy leaf stems are especially valued during 

 fall and winter, when meats are used so generally and 

 when other salad crops are not so plentiful as earlier 



