Celery.
Description.—The common celery is a native of Great Britain. In its wild state it has a strong, disagreeable taste and smell, and is known as smallage. By cultivation it becomes more mild and sweet. It is usually eaten uncooked as a salad herb, or introduced into soups as a flavouring. In its raw state, it is difficult of digestion.
Celery from the market may be kept fresh for some time by wrapping the bunches in brown paper, sprinkling them with water, then wrapping in a damp cloth and putting in some cool, dark place.