Apium - This is the botanical name for Celery, Leaf Celery (also called French Celery or Chinese Celery) and Celeriac (also called Knob Celery, Celery Root, or Turnip-rooted Celery).

1. Celery (A. graveolens variety dulce) This is a popular vegetable that grows wild in Europe. It is a bushy, mounded plant; what you see in the grocery stores are only the center parts of the plant, the tough, outer stalks are trimmed off. There are three different colors that varieties may come in: Golden, green and a rare reddish-green color. In its second year, this plant would produce small, yellowish flowers atop a 2- to 3-foot stem.
   
2. Leaf Celery (A. graveolens variety secalinum) Also called French Celery or Chinese Celery, is grown for its pretty, fragrant leaves. It is a biennial that's grown as a long-season annual. This herb was used centuries ago in Europe and the Orient, where its ancestor was known as "smallage". It has thin, rounded stalks that grow up to a foot high. They have a strong flavor and usually become stringy as they age.
   
3. Celeriac (A. graveolens variety rapaceum) This is a variety of Celery. The edible, swollen root grows from 2 to 4 inches across. It isn't as popular as Celery, but is used in stews and soups. The plants have open growth, with Celery-like leaves growing on thin stems from the root. Celeriac root tastes something like Celery, but stronger.

Apio - Celery Link

Celery Properties Favored by Aztec's

Diuretic,  Digestive,  Expectorant,  Relieves Upset Stomach and for Varicose Veins.

Aztec's Method of Use