In the united states raw celery is also served by itself or with spreads or dips as an appetizer and in salads. Wild celery grows in meadows, coastal areas and riverbanks. It is reproduced by seeds. The leaves are green, simple, and pinnatifid, and lobed. · wild celery is readily distinguished from domesticated celery by its thin whispy stems and long, toothed, lush leafy foliage. Its coloring is true green through, its aromatics herbaceous and an indicator of its flavor, layered with notes of chevril, fresh coriander, fennel and mint. Wild celery is classified as an ancient crop native to the mediterranean regions of north africa, europe, and asia. The flowers are greenish-white and appear in round clusters. It is native to the americas, especially eastern north america. Areas may become naturalized from self-seeding. Wild celery (vallisneria americana) is no relation whatsoever to garden celery. It thrives in wild environments such as salt and freshwater shores, meadows, coastal areas, riverbanks, marshes, and ditches. It usually grows under water where it provides many benefits to underwater organisms. The greenish white flowers are concentrated at the top of the plant and are numerous in 20-45 compact heads. It has a stout reddish stem and grows 3-4 tall. The fruits are tiny, black, ovoid-shaped. · celery is a herbaceous plant of the parsley family (apiaceae). · wild celery, known scientifically as angelica archangelica, is a biennial herb that can grow to impressive heights and thrives in the wild, showcasing resilience to harsh conditions like extreme frosts. · the name “ wild celery ” makes it sound as if this plant were the native version of the celery you eat in salad. Vallisneria americana, commonly called wild celery, water-celery, tape grass, or eelgrass, is a plant in the family hydrocharitaceae, the tape-grasses. The leaves are compound and the leaflets have serrated margins. Wild celery is grown in temperate climates. This is not the case. The plant prefers full sun, moist, rich, and well-drained soil. It is usually eaten cooked as a vegetable or as a delicate flavoring in a variety of stocks, casseroles, and soups.
