Hindi Name: Shalari, Ajmud, Randhuni 

Botanical name: Apium graveolens L 

Family name: Apiaceae 

Commercial part: Dried fruit

Celery owes its origin to the land of Europe, Mediterranean region where it has been cultivated since last 3000 years. This spice hence is known in the Mediterranean since millennia and has its mention the Greek epics. Celery was considered a holy plant in the classical period of Greece and the winners of the Nemean Games wore the celery leaves. The Romans valued celery more for cooking than for religion but much superstition was connected with it and the plant was thought to bring bad fortune under certain circumstances. 

Today, celery is a popular herb and vegetable in Europe. The roots, leaves are used for garnishing purposes as well as can be cooked for eating as a vegetable. 

Sandy loam soil with a good content of organic matter and plenty of moisture is what this plant for proper growth prefers. 

Pleasingly crisp texture and subtle flavor of the celery seeds, exotic odor of the green stalk and leaves and a warm and slightly bitter taste of this dried fruit form the perennial herbaceous plant has made celery useable foods, beverages, drugs and perfumery. 

Mostly produced in Punjab and Uttar Pradesh, Indian celery dominates the world market. Several commercial grades of celery besides its essential oils are exported to USA, Singapore, France, Japan and UK.