302 
VEGETABLE GARDENING 
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 grave olens). 
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 
