| Title: | Celery |
| Original Title: | Celeri |
| Volume and Page: | Vol. 2 (1752), p. 801 |
| Author: | Antoine-Joseph Dezallier d'Argenville (biography) |
| Translator: | Ann-Marie Thornton [Bilkent University, Ankara, Turkey] |
| Subject terms: |
Gardening
|
| Original Version (ARTFL): | Link |
| Source: | Russell, Terence M. and Anne Marie Thornton. Gardens and landscapes in the Encyclopédie of Diderot and D'Alembert : the letterpress articles and selected engravings. Aldershot: Ashgate, 1999. Used with permission. |
| Rights/Permissions: |
This text is protected by copyright and may be linked to without seeking permission. Please see http://quod.lib.umich.edu/d/did/terms.html for information on reproduction. |
| URL: | http://hdl.handle.net/2027/spo.did2222.0001.832 |
| Citation (MLA): | Dezallier d'Argenville, Antoine-Joseph. "Celery." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0001.832>. Trans. of "Celeri," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 2. Paris, 1752. |
| Citation (Chicago): | Dezallier d'Argenville, Antoine-Joseph. "Celery." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. http://hdl.handle.net/2027/spo.did2222.0001.832 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Celeri," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 2:801 (Paris, 1752). |
Celery, Apium dulce, a variety of wild celery, of which the leaves are laciniate, toothed, and of a glossy green, but which is milder and more palatable than wild celery. [1] One may blanch and soften the stems by earthing them up with soil and manure to the tops of the leaves, and removing the growing tips. Celery is used in salads and casseroles. This plant is raised from its slender seeds, which are sown in heat in April and replanted in the open ground in June, at intervals of three inches in five drills on a composted bed four feet wide. Care must be taken to water the plants frequently and always to earth them up. See Wild celery.
Notes
1. Celery is Apium graveolens variety dulce.