CACrown ArchivesThe cinema collection
Menu
Research dossier · Science & Nature

Celery

common edible part of the celery plant

Specimen drawers, botanical folios and brass scientific instruments under study light
Science and natureInterpretive dossier study · Crown Archives visual atlas
Record originEnglish Wikipedia
Text licenseCC BY-SA 4.0
Source revisionSep 10, 2026
Entity authorityQ23012379
Source-derived summary

Celery (Apium graveolens Dulce Group or Apium graveolens var. dulce) is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times.

The original wild species has been selectively bred over centuries into three primary cultivar groups: stalk celery (Dulce Group), consumed for its fibrous edible stalks; leaf celery (Secalinum Group), grown for its aromatic leaves; and celeriac (Rapaceum Group), cultivated for its large, edible hypocotyl. Celery is characterized by its long, ribbed stalks, pinnate leaves, and small white flowers arranged in umbels.

Celery is commonly consumed raw in salads, cooked in soups and stews, or juiced. Celery seeds, which have a strong, aromatic flavor, are used as a spice or processed into celery salt. Celery is among a large group of foods that may provoke allergic reactions.

Historically, celery has held culinary and symbolic significance. Literary evidence indicates celery cultivation in Ancient Greece, while ancient Egyptians incorporated it into funeral garlands. Celery remains eaten around the world.

Editorial summary

The public source identifies “Celery” as common edible part of the celery plant. This brief keeps that definition visible, then builds a research path around Celery, common and edible.

Editorial reviewA sound reference starting point where classification, measurement and the date of the underlying evidence remain visible. The current 170-word lead offers orientation but no explicit four-digit date, so chronology should not be assumed. The selected authority fields contribute no independent date. Its value is orientation rather than verdict, with Celery, common and edible providing the first useful test.
Editorial analysis

Why this record matters

A short description can identify a subject without explaining its stakes. For “Celery”, the useful work is to connect “common edible part of the celery plant” to the records capable of establishing context and consequence.

Evidence profile

Stable identifiers, scientific names and standards terminology offer the best bridge between this overview and specialist evidence. The source revision retrieved here is dated Sep 10, 2026. The linked authority identifier is Q23012379. The Library of Congress control number is sh85021621. 1 of 1 selected statements include explicit references; 1 carry qualifiers and 0 use preferred rank.

Critical limits

Scientific names, classifications and consensus can change while older terminology persists in catalogues and historical literature. The source lead contains qualifying language; that uncertainty should survive quotation, summary and reuse. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.

How to read it

Check terminology, classification and the date of the cited evidence. Scientific names and technical consensus can change while older records retain historical value.

Best used for
  • Current terminology
  • Classification context
  • Finding cited technical literature
Verify next

Primary datasets, specimen catalogues, standards bodies and the most recent peer-reviewed literature.

Three-step research path

  1. Establish the record: confirm the title “Celery”, its source revision and the description used here.
  2. Expand the search: follow Celery primary sources, Celery archive and Celery research across catalogues and specialist indexes.
  3. Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.

Questions for further research

  1. Which source most directly establishes the central claim about “Celery”?
  2. Is the terminology current, historical or disputed?
  3. Has classification or technical consensus changed since the cited source?
Subject index

Search terms from this dossier

Source & attribution

This entry incorporates text from Celery” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.