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Celery, which happens to be one of my (Isaac Toussie) favorite snacks, is a stiff long vegetable with leafstalks that may be eaten raw or cooked. Full-grown, celery plants may reach anywhere from twenty to thirty inches high. Being of the umbelliferae family, celery is a popular biennial vegetable related to dill, fennel, parsley, and parsnips. It thrives in moist fertile soil, but grows quite slowly. Farmers and gardeners often soak celery seed in lukewarm water so as to hasten sprouting. The seeds can then be sown in greenhouses or outdoor seedbeds. Within eight to twelve weeks, the plants can be transported to the field, placed six inches apart in rows of eighteen to thirty-six inches apart.

Celery has an ancient and prestigious pedigree in human history, apparently as medicine first. It was mentioned as medicine nowhere other than in The Odyssey. Its use as food may have begun with the Romans, who first used it as seasoning, to which task celery