from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A biennial European plant (Apium graveolens var. dulce) in the parsley family, having edible roots, leafstalks, leaves, and fruits.
  • n. The crisp thick leafstalks of this plant.
  • n. The seedlike fruits of this plant used as a flavoring.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A European herb (Apium graveolens) of the carrot family.
  • n. The stalks of this herb eaten as a vegetable.

from the GNU version of the Collaborative International Dictionary of English

  • n. A plant of the Parsley family (Apium graveolens), of which the blanched leafstalks are used as a salad.

from The Century Dictionary and Cyclopedia

  • n. An umbelliferous plant, Apium graveolens, a native of Europe, and long cultivated in gardens for the use of the table.
  • n. See Vallisneria.
  • n. On the Pacific coast, an aquatic umbelliferous plant, Œnanthe sarmentosa, the stems of which have the taste of celery and were eaten by the Indians. The poisonous Oregon water-hemlock is said to be sometimes mistaken for this.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
  • n. stalks eaten raw or cooked or used as seasoning


French céleri, from Italian dialectal seleri, pl. of selero, alteration of Late Latin selīnon, parsley, from Greek.
(American Heritage® Dictionary of the English Language, Fourth Edition)
From French céleri. (Wiktionary)



Log in or sign up to get involved in the conversation. It's quick and easy.