A crunchy biennial plant, Celery is a herb in the Apiaceae family, which has been cultivated for centuries in various forms. It was primarily cultivated for its medicinal properties; but now it has become the part of daily diet of consumers around the world. All parts of a celery plant are edible and usable including the root, also known as celeriac, crisp stalks, seeds, and feathery green leaves. Its leaves are also used as seasoning in preparing many recipes.

Celery is a biennial plant in the family apiaceae, and is related to dill, carrots, fennel, and parsley. It requires deep, well drained soil with plenty of organic matter and a pH between 6.5 and 7.5. Its leaves are finely divided and light to dark green in colour. The flowers are creamy-white which are 2-3 mm diameter and produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide