In 1860 Theophilus Roessie and Henry Steel Olcott wrote a small book called "How to Cultivate and Perserve Celery."
In the preface we find this interesting tidbit:
"So with celery. In its wild state, in which it is found in ditches throughout Europe, it is rank, coarse, and even poisonous, but by cultivation it becomes crisp, sweet, juicy, and of an agreeable flavor."
Not being a gardner I found it interesting that there was/is varieties in celery, including Summer and Winter varieties.
After an experience of many years, with a great number of varieties of celery, I have narrowed my list to the following few kinds which I recommend as most profitable for general cultivation:
No. 1. Early White Solid.
No. 2. Joint do
No. 3. New Silver Leaf.
No. 4. Red Solid, or Rose-colored.
No. 5. Celeriac—or Turnip-rooted.
The varieties 1, 2, and 4 are best. I recommend number 1 for an early, and number 2 for the main crop. There are doubtless other kinds which under peculiar circumstances are valuable, but none I think which in every respect are so valuable, both to the market-gardener and the private cultivator, as those above mentioned.
If you're interested in more information about planting, growing and making a profit off of raising celery here's a link to How to Cultivate & Preserve Celery