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n. A biennial European plant (Apium graveolens var. dulce) in the parsley family, having edible roots, leafstalks, leaves, and fruits.

n. The crisp thick leafstalks of this plant.

n. The seedlike fruits of this plant used as a flavoring.

n. A European herb (Apium graveolens) of the carrot family.

n. The stalks of this herb eaten as a vegetable.

n. A plant of the Parsley family (Apium graveolens), of which the blanched leafstalks are used as a salad.

n. An umbelliferous plant, Apium graveolens, a native of Europe, and long cultivated in gardens for the use of the table.

n. See Vallisneria.

n. On the Pacific coast, an aquatic umbelliferous plant, Œnanthe sarmentosa, the stems of which have the taste of celery and were eaten by the Indians. The poisonous Oregon water-hemlock is said to be sometimes mistaken for this.

n. widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked

n. stalks eaten raw or cooked or used as seasoning

"Death by celery is a fate worse than regular death."

herbaceous plant    Herb   

wild celery   

Ellery   

parsley    carrot    lettuce    asparagus    turnip    garlic    mushroom    radish    cucumber    mustard