Celery was developed in Italy from wild celery for its pleasant crunchiness. Celery's distinctive flavour is central to celery salt. There are two types: Pascal, with heavy green ribs and large green leaves; and golden, which is blanched, with white ribs and yellow leaves. Celery is used in salads, as a vegetable or as a base flavour through soups and stews.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.