Editing Celery (section)

==Cultivation==
The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of {{cvt|15|–|20|cm|frac=2}}, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both the commercial and amateur market.<ref>{{Cite web|title=How to grow celery / RHS Gardening|url=http://www.rhs.org.uk/vegetables/celery/grow-your-own|access-date=2022-01-04|website=www.rhs.org.uk|language=en-gb}}</ref>

Celery was first grown as a winter and early spring vegetable.<ref name="ODY">{{cite book |last=Ody |first=Penelope |title=The Complete Medicinal Herbal |date=March 15, 1993 |publisher=Dorling Kindersley |page=37}}</ref> It was considered a cleansing [[Medication#For nutrition|tonic]] to counter the [[scurvy|deficiencies]] of a winter diet based on salted meats without fresh vegetables.<ref name="ODY"/> By the 19th century, the season for celery in [[England]] had been extended, to last from the beginning of September to late in April.<ref>{{cite book |last=Robinson |first=William |url=https://archive.org/details/vegetablegarden00thomgoog |title=The Vegetable Garden |last2=Thomson |first2=W. P. |date=1920 |publisher=New York, E.P. Dutton and company |edition=3rd |page=[https://archive.org/details/vegetablegarden00thomgoog/page/n253 227] |name-list-style=and}}</ref>

In North America, commercial production of celery is dominated by the cultivar called 'Pascal' celery.<ref name="Vilmorin">{{cite journal |first=Roger L. |last=de Vilmorin |year=1950 |title=Pascal celery and its origin |journal=Journal of the New York Botanical Garden |volume=51 |issue=602 |pages=39–41 |url=https://www.biodiversitylibrary.org/page/31503357}}</ref> Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining.<ref>{{Cite web |title=Celery: A History of Celery - Food Reference Articles |url=http://www.foodreference.com/html/celery-history.html#:~:text=There%20are%20two%20types%20of,self-blanching%20varieties%20are%20preferred. |access-date=2022-02-17 |website=foodreference.com}}</ref>

The stalks can be eaten raw, or as an ingredient in salads, or as a flavouring in soups, stews, and pot roasts.<ref>{{Cite web |title=Top 10 ways to use up leftover celery |url=https://www.bbcgoodfood.com/howto/guide/love-your-leftovers-top-10-ways-use-celery |access-date=2022-06-26 |website=BBC Good Food |language=en}}</ref>

=== Harvesting and storage ===

Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The [[Petiole (botany)|petioles]] and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib{{clarify|reason=to distinguish meanings of petiole, stalk, midrib, and rib|date=April 2013}} length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery is packaged into cartons which contain between 36 and 48 stalks and weigh up to {{cvt|27|kg}}.<ref>{{cite web|last=Takele|first=Etaferahu|title=Celery Production: Sample Costs and Profitability Analysis|url=https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-url=https://web.archive.org/web/20170417073113/https://coststudyfiles.ucdavis.edu/uploads/cs_public/b7/6c/b76c57ff-2878-4dd3-b800-3240ebcdd59d/celery-8028.pdf |archive-date=2017-04-17 |url-status=live|website=UC Davis|publisher=University of California Agriculture and Natural Resources|access-date=16 April 2017}}</ref> Under optimal conditions, celery can be stored for up to seven weeks from {{cvt|0|-|2|C}}. Inner stalks may continue growing if kept at temperatures above {{cvt|0|C}}. Shelf life can be extended by packaging celery in anti-fogging, micro-perforated [[shrink wrap]].<ref>{{cite journal |last=Rizzo |first=V |date=January 2009 |title=Effects of packaging on shelf life of fresh celery |journal=Journal of Food Engineering |volume=90 |issue=1 |pages=124–128 |doi=10.1016/j.jfoodeng.2008.06.011}}</ref> Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.<ref>{{cite web |last=Suslow |first=Trevor |last2=Cantwell |first2=Marita |name-list-style=and |date=2002-06-10 |title=Celery: Recommendations for Maintaining Postharvest Quality |url=http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |url-status=dead |archive-url=https://web.archive.org/web/20080423234215/http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/celery.shtml |archive-date=2008-04-23 |access-date=2008-03-04 |publisher=Post-harvest technology research and information center}}</ref>

Celery stalk may be preserved through [[pickling]] by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil.<ref>{{Cite web |date=2020-04-28 |title=The power of pickles: a guide to preserving almost everything – from jam-making to chutneys |url=http://www.theguardian.com/food/2020/apr/28/how-to-pickle-bottle-and-preserve-almost-everything |access-date=2022-09-14 |website=The Guardian |language=en}}</ref>

==== Sulfites ====
In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the [[Sulfite food and beverage additives|sulfite]]s in the preservative caused allergic reactions in some people.<ref>{{cite book |last=Feldman |first=D |title=How Does Aspirin Find a Headache? |last2=Schwan |first2=K |date=2005 |publisher=HarperCollins |isbn=978-0-06-074094-8 |page=208}}</ref> In 1986, the U.S. [[Food and Drug Administration]] banned the use of sulfites on fruits and vegetables intended to be eaten raw.<ref>{{cite book | last = Fortin ND | title = Food Regulation: Law, Science, Policy and Practice | publisher = John Wiley and Sons | date = 2009 | isbn = 978-0-470-12709-4 | page = 288}}</ref>