Celery is one of the oldest cultivated umbellifers of Eurasia. Early forms emerged from wild Apium species and were already used and refined in ancient cultures. Over regional cultivation and trade routes, numerous types developed over time, differing in shape, colour and use. Their diversity ranges from aromatic bulb celery to vigorous, long‑stemmed stalk celery and fine‑leaved cutting celery.

In subtropical climates, celery thrives particularly well from spring into autumn, provided it receives consistent moisture. In temperate regions, all of our traditional and historically preserved open‑pollinated varieties also perform reliably, growing steadily from spring to autumn and forming uniform, aromatic bulbs, stems or leafy shoots. Celery shows excellent ecological adaptability — even to slightly saline soils — and can be cultivated successfully in many climate zones when timed correctly.