Celery is native to marshy areas in Europe and Asia. It was used for medicine in ancient China. In Europe, it was primarily a seasoning until the 18th century, when the familiar variety with large stalks was developed.
Celery seeds are planted in the spring, and the stalks are harvested from late summer through the first winter frosts. White celery is developed by piling up soil around the stalks to block them from sunlight. This blanched celery has a milder flavor than green celery.