Celery can be leaf, petiole and root. The leafy ingredient in salads, first and second courses is often used raw. The petiole is used in the same way as the leaf one, but it can be consumed not only raw, but also fried, boiled and baked. The root can be used on its own, as a side dish, or for preparing first and second courses.

Geography
Celery grows on all continents except Antarctica, but even there it can be grown in a pot. The city of Arvada in the US state of Colorado is the celery capital of the world. And in Portage, Michigan, there is a Celery Museum. In one of the hotels in Chicago, the tradition was born of stirring Bloody Mary with a stalk of celery; since then, celery has been a constant companion to this cocktail.

The “sacred trinity” of French cuisine is onions, carrots and celery. They are used as the base of French dishes, including sauces, stews, soups and even desserts.