Editing Celery (section)

==Description==

Celery leaves are [[pinnate]] to bipinnate with rhombic leaflets {{convert|3|–|6|cm|in|frac=2|abbr=off}} long and {{cvt|2|–|4|cm|frac=2}} broad. The flowers are creamy-white, {{cvt|2|–|3|mm|frac=32}} in diameter, and are produced in dense compound [[umbel]]s. The seeds are broad ovoid to globose, {{cvt|1.5|–|2|mm|frac=64}} long and wide. Modern [[cultivar]]s have been selected for either solid [[petiole (botany)|petioles]], leaf stalks, or a large hypocotyl.<ref name=Vilmorin/> A celery stalk readily separates into "strings" which are bundles of angular [[collenchyma]] cells exterior to the [[vascular bundle]]s.<ref>{{Cite book|title=Teaching plant anatomy through creative laboratory exercises|last1=Peterson|first1=R. L.|last2=Peterson|first2=Carol A.|last3=Melville|first3=L.H.|year=2008|publisher=National Research Council Press|isbn=9780660197982|oclc=512819711}}</ref>

{{gallery|mode=packed
|Celery cross section.jpg|Cross-section of a 'Pascal' celery rib, the petiole
|Celery Cells (400x).jpg|Celery tissue under 400× magnification
|Celery seed.jpg|Celery seeds
}}

=== Chemistry ===
The main chemicals responsible for the aroma and taste of celery are [[butylphthalide]] and [[sedanolide]].<ref>{{cite journal |last=Wilson |first=Charles Welthy III |year=1970 |title=Relative recovery and identification of carbonyl compounds from celery essential oil |journal=Journal of Food Science |volume=35 |issue=6 |pages=766–768 |doi=10.1111/j.1365-2621.1970.tb01989.x}}</ref>