I36 THE BOOK OF USEFUL PLANTS 



It is much used as a seasoning for soups and 

 stews. The roots are good for this purpose, and 

 eaten raw are more nutty and sweet than the 

 leaves. So they should never be discarded. 

 Celery seeds are very good in salads and for 

 seasoning. They are sold by grocers for this 

 purpose. They are so light and small that 

 it takes about 50,000 of them to weigh an 

 ounce. 



Celeriac, or turnip-rooted celery, is a variety 

 that is useful as a root vegetable and as seasoning, 

 when sliced or grated into soups. The stems of 

 this variety are tough and hollow and short. 

 Development has gone in quite a different direc- 

 tion from that which produced the white, succu- 

 lent stalks of the ordinary celery on our tables. 

 Celeriac is not so commonly raised in our gardens 

 as it deserves. Those who grow it say that it is 

 easy of culture. It adds to the winter store in 

 the root cellar another wholesome vegetable. 



Celery has valuable medicinal properties, that 

 act favorably upon the general system of those 

 who eat it freely. Its value is recognized by 

 makers of patent medicines. But sensible people 

 will prefer to take their celery as it comes to the 

 table, from the garden, rather than in liquid form, 

 out of a bottle. 



