Celery
Celery grows to a height of 18 to 24 inches and is composed of leaf-topped stalks arranged in a cone that are joined at a common base. The stalks have a crunchy texture and a delicate, but mildly salty taste. It is a biennial vegetable that belongs to the Umbelliferae family whose other members include carrots, fennel, parsley, and dill. (Photo credit: Utah State University) While many people associate celery with its prized stalks, the leaves and roots can also be used as a food or seasoning as well as a natural medicine. Celery can be difficult to grow in Kansas as it prefers cooler weather but requires a long season to mature. It’s best grown in the fall.
How to Grow
Celery is generally transplanted. Transplants should have 3-4 mature leaves and a well-established root system, before they are planted in the garden. In areas with very long growing seasons, seed may be planted directly in the garden and later transplanted at the appropriate spacing.
Celery is started from seed planted around the end of January to mid-February and then transplant to April. Celery germinates better if you soak the seeds in water and change the water every day. The seed contains natural germination inhibitors that soaking helps leach away. Space the rows 2 feet apart and the plants 12 inches apart in the row. A tight planting helps force tall growth and long petioles. Plant 5-10 celery plants per person for fresh and storage purposes.
- Sunlight: Celery needs approximately 6 hours of direct sunlight a day. Morning sun is preferred to afternoon sun.
- Temperature: Celery is a cool season crop and prefers temperatures closer to 70-75 degrees.
- Protection from Heat/Cold: You can plant celery earlier if you provide protection from frosts. Hot caps, plastic tunnels and fabric covers will protect young transplants from frost and cooler temperatures. Row covers also stimulate early growth and bigger plants. Celery is very susceptible to early and late season frosts so some protection is advisable. Shade covers can help provide some protection from the heat of the summer sun.
- Watering: Good watering is essential to successful celery production. Celery needs at least 1 to 2 inches of water from rainfall or irrigation each week during the growing season. Always soak the soil thoroughly when watering because celery has a small, shallow root system. Any water stress during the year causes the stalks to become stringy and gives them a strong flavor. Celery is crisper and tenderer if watered regularly especially prior to harvesting.
- Soil and Fertilization: Celery has a small root system and is a poor nutrient forager, so there needs to be a good supply of nutrients in the soil. Before planting, determine fertilizer needs with a soil test and then follow the recommendations given with the test report. If fertilizer applications are warranted, work the fertilizer into the top 6 inches of soil. If you fertilize with compost, apply no more than 1 inch of well-composted organic matter per 100 square feet of garden area. Use a complete fertilizer with a high ratio of potassium (4-4-8). Side dress with nitrogen at ¼ cup (21-0-0) per 10 feet of row at 4 and 8 weeks after transplanting.
- Pests and Diseases: Aphids are the biggest insect issue for celery. Spraying the plants down with water will wash away many of these insects. Insecticidal soaps and other chemicals labeled for celery and aphids will help control the problem. Powdery mildew can also be an issue. The best treatment is to plant resistant varieties.
Harvest and Storage
Harvest celery stalks by removal of the outer petioles when they are a foot or more in length. Whole plants are ready to use when they are 3 inches or more in diameter. The inner stalks are the most tender and taste the best uncooked. Celery harvested in hot, dry weather may be tough, stringy, and bitter. Store harvested celery in the refrigerator for up to 2 weeks.
Celery can be preserved for later use by freezing it. After being frozen it will lose it's crispness and is best used in cooked dishes. For more information on freezing celery check out this University of Georgia website.
Recipes
Celery has no calories and is a source of important vitamins and minerals. Celery has been reported to reduce blood pressure, support the immune system, lower cholesterol, and help prevent cancer. Celery can be eaten raw, cooked, boiled, sautéed, or steamed. Celery gives a great crunch to your favorite salad, and it adds great color and flavor to soups. Simply chop celery to desired size and shape, then eat plain with a dip or add to cooked dishes.To prepare celery for use, separate each of the celery stalks and thoroughly rinse with running water, as dirt is often lodged between the individual stalks. Trim the stalks of the leaves and the bottom white area. Cut the stalks to desired length and size.
Braised Celery with Herbs
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Recipe source: Oklahoma State University Extension
Apple Celery Slaw
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Recipe source: Alabama A&M and Auburn University Extension
Savory Veggie and Black Bean Soup
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Recipe source: University of Illinois Urbana-Champaign