Celery (Apium graveolens) is a biennial plant cultivated commercially as an annual for its edible stalks, leaves, and seeds. It belongs to the Apiaceae family, which also includes carrots, parsley, and fennel. Celery is consumed globally, valued for its crisp texture and mild flavor. Successful cultivation depends on specific environmental conditions that limit large-scale growth.
Historical Origins and Early Cultivation
The ancestral home of wild celery, or smallage, is the Mediterranean region, extending into parts of Europe and North Africa, where it naturally grew in marshy, often salty, areas. For thousands of years, this wild variety was not primarily a food source due to its small, bitter stalks. Early cultures utilized the plant mainly for its aromatic qualities and for medicinal or ceremonial purposes.
Ancient Greeks, for instance, used wild celery leaves to weave wreaths for the winners of the Nemean and Isthmian games. In ancient Egypt, the leaves were discovered in funerary garlands in the tomb of King Tutankhamun, suggesting a symbolic association with death and rebirth. Its first documented use as a food flavoring appeared in France in 1623.
The transition from a bitter herb to the modern, fleshy-stalked vegetable occurred through selective cultivation, largely in Italy during the 17th century. Horticulturists focused on developing varieties with milder flavors and thicker petioles. This domestication led to the cultivated celery recognized today. It became a prized vegetable in Europe and North America by the 18th and 19th centuries.
Global Centers of Commercial Celery Production
Commercial celery production is concentrated in regions that can consistently meet the plant’s demanding environmental needs. Globally, the vast majority of celery is produced in Asia and North America. China stands as the world’s leading producer, growing celery across numerous provinces for both domestic consumption and export.
The United States is another major producer, with production heavily centralized in a few key states. California dominates the national supply, accounting for 85 to 90% of all celery grown. Cultivation is significant in the Imperial Valley during the winter months. Coastal regions like Ventura and Santa Maria handle production during the rest of the year.
Other notable US growing areas include Michigan (summer production) and Florida (winter supplier). In Europe, production is led by Italy and Spain, followed by the United Kingdom, which grow celery primarily for the European market. Mexico is also a significant producer and exporter, utilizing varied climate zones to maintain a consistent supply.
Essential Climate and Soil Requirements
Celery is an intensive, cool-season crop that requires a long, uninterrupted growing period of about five to six months. The plant thrives in temperate conditions, performing best when average temperatures remain between 60°F and 75°F. It is extremely sensitive to temperature extremes; high heat causes the stalks to become stringy and bitter, while exposure to hard frost or prolonged low temperatures can cause the plant to “bolt,” or prematurely produce a seed stalk.
The plant’s root system is shallow, making consistent water supply and soil quality essential for successful harvests. Celery demands a highly fertile, well-drained soil rich in organic matter. Many commercial farms utilize specialized “muck soils”—dark, loamy soils with high organic content—that naturally retain moisture.
Growers must maintain a constant, even moisture level, often through sophisticated irrigation systems, since water stress compromises the stalk’s texture and flavor. The soil acidity should be slightly acidic to neutral (pH 6.0 to 6.8) to support nutrient uptake.