thickened edible aromatic root of a variety of celery plant
grown for its thickened edible aromatic root
stalks eaten raw or cooked or used as seasoning
widely cultivated herb with aromatic leaf stalks that are eaten raw or cooked
(botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
the place where something begins, where it springs into being
a number that, when multiplied by itself some number of times, equals a given number
