Right, it's an "aromatic," and many dishes wouldn't taste right without it. Or, if you only ever eat dishes that don't call for it, I feel sorry for you.
Do you like soup? Most European soups taste better with some sautéed celery in them. (Or taste worse if the cook neglects their celery.)
Of course I'm assuming you are getting decent, flavorful celery, not water-logged cardstock.
To me, all dishes with celery taste worse. I can't stand the flavor or smell of it. When I'm cooking, I always omit it. I'm not a picky eater otherwise.