Description:
Celery is a biennial plant often grown as an annual for its crisp, succulent stalks. The plant has long, fibrous petioles (stalks) that grow in a rosette from a short stem. The stalks are topped with pinnate leaves and small white or greenish-white flowers that bloom if the plant is allowed to mature into its second year. The plant typically grows 12-24 inches tall.
 
Uses:
Culinary: Celery stalks are commonly eaten raw, used in salads, soups, stews, and as a crunchy snack. The leaves can be used as an herb to flavor dishes, and the seeds are used as a spice, particularly in soups and pickles.
Medicinal: Traditionally, celery has been used for its anti-inflammatory and diuretic properties. It is also a good source of vitamins K, C, and potassium.
Aromatic: Celery seeds and essential oil are used in perfumes and aromatic products.
 
Growing Conditions:
Climate: Celery prefers a cool climate.
Soil: Well-drained, fertile soil rich in organic matter with a pH of 6.0 to 7.0. Celery requires consistently moist soil to prevent the stalks from becoming tough.
Sunlight: Full sun to partial shade. Celery needs at least 6 hours of sunlight daily for optimal growth.
Watering: Regular watering is essential to keep the soil evenly moist. Mulching can help retain soil moisture and maintain consistent conditions.

Maintenance:
Fertilization: Celery is a heavy feeder. Apply a balanced fertilizer or compost at planting and side-dress with additional fertilizer every few weeks during the growing season.
Pruning: Regularly remove any yellowing or damaged leaves to promote healthy growth. Hill up soil around the base of the plants to blanch the stalks and make them more tender.
Pests and Diseases: Celery can be affected by pests such as aphids, slugs, and carrot flies. Common diseases include celery mosaic virus, early blight, and pink rot. Proper spacing, crop rotation, and good sanitation practices can help prevent these issues.

Harvesting:
Timing: Harvest celery stalks when they are 8-10 inches tall, typically 85-120 days after transplanting.
Method: Use a sharp knife to cut the stalks at the base, or harvest the entire plant by pulling it up from the roots.
Preservation: Celery can be stored in the refrigerator for up to two weeks. For longer storage, celery can be blanched and frozen, or dried and used as a seasoning.