Celery was initially referred to as "ache ," a term derived from the Latin apia, which first appeared in the language in the 12th century. It refers to the plant's native environment and meaning "that grows in water." Originally, it referred to a very broad range of plants (including parsley and lovage), before settling on the more limited definition of "celery." "celery," which first appeared in 1651, is derived from the Lombard seleri, which is derived from the Latin selenon. This name refers to the fact that the plant was thought to be under the influence of the moon (selé), probably in reference to its aphrodisiac effects. Although the name "pain" is still used infrequently in herbalism and botany, the term "celery" has clearly supplanted it in ordinary English. Celery, which originated in the Mediterranean region, is thought to have been referenced in Homer's Odyssey as early as 800 BC. It was utilized by the Chinese and Egyptians 500 years before our time. Celery has been offered as an aromatic for ages in the shape of a bouquet with weak stems. The plant as we know it now originated in Italy in the 17th century. Selective culture resulted in the development of two varieties: one with exceptionally long and meaty stems (celery), and the other with a huge root and little leafy stalks (celeriac). Celery has been grown since antiquity. Apium graveolens, sometimes known as celery, is a plant with the Latin name Apium graveolens. Swamp ache, fragrant ache, stinking pain, swamp parsley, fragrant parsley, stinky parsley, Italian celery are all frequent names for it. It is farmed, although it also grows wild along the banks of streams and on wetland areas. It reaches a height of 90 to 100 cm. The entire plant is used as a vegetable and condiment, including the leaves, tuberous root, and stems. It has a lovely scent and is both soft and crispy. There are several types to choose from: Celery stalk refers to celery on the side; celeriac refers to turnip celery; celery to chop refers to Chinese celery. Celery is a biennial plant in the Apiaceae family that grows every two years: It has white blooms that bloom from August through October. It has green, delicate leaves. Their flavor is similar to lovage. The taste of the root is somewhat pungent. It may be consumed raw or cooked (and makes very good gratins). The fish is flavored with the seeds. They produce a beverage after being infused in brandy. Celery is claimed to have originated in the Mediterranean basin, more specifically in the salt marshes that border the Mediterranean. Celery was known to the ancient Greeks, according to Homer's Odyssey, which was published 850 years ago. It was later referred to as selenon. Because this name was also given to other plants, it is impossible to say with certainty that the celery referenced by Homer in his works is the same species. The Chinese employed it in cooking five hundred years before our time. The Egyptians picked both the leaves and stems, as well as the seeds, which were used as a flavoring. For years, if not millennia, the plant would appear as a cluster with undeveloped and fibrous stalks. Given its strong flavor, it functioned as an aromatic, like parsley. The plant we know today, with its huge, water-soaked ribs, was not selected until the 17th century, most likely in Italy, and it took another century or two for it to spread to the rest of Europe. It is unknown when celery was first brought to North America. All we know is that four types were grown in 1806. Until recently, celery was blanched routinely by covering it with dirt to induce the growth of less fibrous and longer stems. This procedure is still practiced in Europe, but not in North America, where cultivars with softer stems have been produced. The seeds have long been prized in Asia, where they are thought to have therapeutic powers. It was used to make "celery salt" in the West. This beloved condiment, however, is now produced with celery root extract.