Celery is eaten around the world as a vegetable.

 Celery, a vegetable associated with the Mediterranean region and valued for its long petioles that can be eaten raw or cooked depending on preference. It belongs to one of many species in families such as Apiaceae ( celeriac )and Umbelliferae . 

The stalks have been enjoyed since ancient times - being cultivated already 3000 years ago by farmers who used them not only within their own diet but also across cultures like soups , salads etc., where they play an important role today.  Celeries' versatility means it's often use din ways other than just stir frying vegetables into your favorite dish.

Celery plants are raised from seed, sown either in a hot bed or the open garden according to when they will be ready for harvesting. After one or two thinnings and transplantings at planting time (when enough length has accumulated), celeri is planted out into deep trenches that have been prepared beforehand so it can blanch easily by being earthing up - this prevent growth of stems without any leaves on them; varieties which do not need this treatment dominate both commercial markets as well amateur ones because these individuals produce more product with less land investment! Celerius was first grown during winter/early spring seasons though now there's also an option if you're looking forward growing something throughout autumn.

The vegetable is an excellent source of various kinds of vitamins. It contains up to 15% in vitamin A and C found just from two stalks celery! These nutrients are important for our health, but also help promote strong immune systems with its anti-oxidizing properties as well.. Not only does it provide us these great benefits; the white variety has more than green when you consider how much folic acid there can be too--great news if your diet needs some correction or supplementation today!.

Harvesting is a process that occurs only once, when the average size of celery in each field meets market requirements. The petioles and leaves are removed to make it saleable; during commercial harvesting they're packed into cartons with between 36-48 stalks per pack (27 kg) for weighing up top 27 pounds!

Celery is eaten around the world as a vegetable. In North America it's used to make celery salt and celeriac simmered in soup, while Europe prefers its stalk for soups or sauteed with other vegetables like tomatoes. The leaves are strongly flavored but less often found on menus-- either during cooking times when they're added towards flavorings like onion & bell pepper; iced into salads (especially CREOLE) because of its ability retain liquid without becoming soggy from another ingredient being heavy handed within your meal; burnt at one point where sugar goes near flames so that smoke turns sweet scent.

Celery, a strongly flavored and pungent herb comes from the stalks of its hollow shoots. These celestyals vary in size depending on their variety but they always have alternate green leaves with white stripes running down them that create an appearance similar to rays of sunshine coming off water when put side by Side.  Celeries can be harvested all year round if grown correctly; however most cultivation occurs between summertime (when it's at peak)and late autumn/winter due to cooler weather conditions necessary for maturity - these times also happen too soon after harvesting before plants recover fully which causes lowered vitamin C levels.

The global trade in celery was worth 369 million dollars last year and the United States topped all other countries as an exporter. The newest stock prices for this popular produce are available on our app, which also provides access to agricultural classifieds ads from around World - download it now!