Celery originated in the Mediterranean, but by the 1600s, it was a staple flavoring throughout Europe, known in France as celeri. Gardeners in 18th-century France, England, and Germany are credited with mitigating celery’s strong flavor to make it more palatable as an everyday vegetable. By 1806, four cultivated varieties of celery were recorded in North America.

Celery forms one-third of the Holy Trinity of Cajun, Creole and Soul food cooking, which also includes peppers and onions. Together, these three vegetables become the base for gumbo, jambalaya, and other Louisiana dishes. 

Celery is a heavy feeder so make sure you give it a lot of organic compost, manure, leaf mold or other fertilizers. Keep soil moist. Sometimes the plants don't look too happy during the hotness of July and August but come fall they will flourish and offer you plenty of stalks for your cooking. 

Celery is essential for red beans and rice, bloody Mary's, peanut butter covered snacks and a host of other uses. Like I said its 1/3rd of the holy trinity-google it!

Happy gardening!

(Pics of young plants above not too long after being set out)