Celery is part of the umbellifer family that includes carrots and like the carrot, in early times, it tended to be regarded as a medicinal plant or herb rather than a vegetable. Cultivated varieties may be green, white or pale yellow.
Use trimmings to flavour stocks, soups and casseroles - celery has a pervasive flavour so it is important not to add too much. A small piece of stalk can be included in bouquet garnis. Serve it raw as crudités with dips, as a partner to cheese.