Apium graveolens dulce

Celery

Crisp and crunchy, but challenging to grow, celery likes a 4- to 6-month, cool growing season and plenty of moisture. Fresh leaves and stalks are excellent in salads, soups, hors d'oeuvres, stews and stir-fries. Use dried leaves as a seasoning. Try new varieties that are more heat-resistant and tender. The two main types of celery are green and golden, or self-blanching. Most celery sold commercially has green unblanched stalks rich in vitamins. Blanched celery has yellowish white stems and are more tender, but is not as nutritious. Presoak seeds overnight before planting. Sow indoors 2 to 3 months before planting or buy transplants. In warm winter climates, plant in fall, winter or spring. In cold winter climates, plant in spring. Plan on 6 plants per adult. Fertilize with 5-10-10 frequently. To ensure tenderness, 3 to 4 weeks before harvest blanch stalks by circling them with a bottomless milk carton, wrapping them in paper, then covering with soil, or shading with boards to keep light out. Harvest after 125 days. Watch for snails and slugs.
Apium graveolens dulce, Celery
Plants are edible from seedlings stage until harvest.

Attributes - Apium graveolens dulce

Plant Type: Vegetable

Height: 1 ft. to 1 ft. 6 in.

Width: 8 in.

Sunlight: Full Sun

Notes: Thrives in Wet Soil. Edible. Susceptible to Aphids, Damping-off.

 
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