Cultivated in parts of Europe and the Mediterranean as early as 1000 BC there is evidence of celery being used as a medicinal plant in ancient Egypt. Today, its crunchy stalks make the vegetable a popular low-calorie snack and the fibre in celery can benefit both the digestive tract and cardiovascular system. It’s also a great source of anitoxidants, reduces inflammation and rich in minerals and vitamins.
How To Grow: Start seed indoors 10-12 weeks before your typical last frost date. Germination occurs in 2-3 weeks at 21-24°C (70-75°F). After germination grow seedlings on under lights at a slightly cooler temperature of 16°C (60°F).
Transplanting: Harden off and transplant to a sunny site in the garden in mid May to mid June. A fertile, well-drained soil with a pH of 6.5 to 7.0 is best. Set plants 15-20 cm (6-8”) apart in rows spaced 60-90 cm (24-36”) apart.
Growing on: Blanche the stalks by gradually earthing up the stems, beginning when they are roughly 30 cm (12”) high. Feed regularly with a balanced fertilizer. Keeping the soil evenly moist through the entire growing season is absolutely critical for proper stalk formation.
Harvesting: Cut celery stalks when they are of edible size. Use the leafy tops within the first few days or they will yellow and go bitter.