Sandra Kocher
Spencer
Celery is a forgotten vegetable in many home and market gardens, probably because of its reputation as a difficult vegetable to grow. Some of you already grow celery root (celeriac), and even the more herbal cutting celery. However, I'm speaking of the common form that most of us sue in salads, stews, soups, etc. Why let California and Florida produce what we consume, even if organic? True, celery is like corn, a heavy feeder, and even more than corn demands plenty of moisture.
Celery originated in marshes––remember this when you grow celery and you'll understand its need for moist, rich soil. If you can provide such––and mulch well––celery is really not all that hard to grow.
As with most veggies, starting your own seed expands choice. The celery we're most familiar with is a Utah type, Ventura being a popular variety––green, crisp, sturdy stalks. There are also golden, red stalk and self—blanching kinds, each with its distinctive flavor and other qualities. Golden is mild and red is sharp and spicy. One of my favorites is a cross, Ted Giant x Ventura (available from Fedco).
Celery must be started 10-12 weeks before last frost date––early March in most of our state. But if you missed the opportunity this year, inquire at your local garden centers to see if they will have celery starts––some don't carry them because so few customers ask for them. Even if the starts are of the familiar Utah type, homegrown celery will be tastier and more useful than imported celery in summer. The height of the growing season for commercial celery in the warm states is November through May. You can pick celery from your garden from late July or early August to October, later in mild falls, thus getting the best of celery year-round.
Celery seedlings are sensitive to cold; wait until soil temperature is 55º or over before planting them out. Harden off seedlings by withholding water rather than exposure to cool temperatures. Otherwise, celery will bolt. In the fall, though, celery is quite hardy.
Prepare bed with well-dug, loose soil and plenty of compost. Sometimes a trench is necessary, but I've not used this method. Set out plants 8-10 inches apart. KEEP WELL WATERED. I fertilize with liquid seaweed and fish emulsion plus extra compost. Some shade is okay.
At first pick just a few outer stalks, even quite slender ones, to season summer salads. Later, as the celery matures you can pick larger stalks and, of course, the pièce de résistance, their crisp, sweet hearts.
Traditionally, gardeners have blanched celery. I tried placing large, open-ended tin cans over several plants but didn't find the results worth the effort. You can bank straw or hay quite high around plants. However, the outer green stalks are more vitamin-rich (and robust tasting) than blanched ones and the inner stalks are lighter anyway, so I've not gone the serious blanching route.
Celery contains Vitamin C, beta-carotene (in green stalks and leaves), fiber, and calcium. It's low calorie and said to help lower blood pressure, counter stiffness in joints, and, in raw form, be good for nerves. It does contain sodium as do many plants of marsh and coast. Crunching celery exercises the jaw and may stimulate the brain. Whether or not celery does any of the above, it will enhance your culinary efforts!
The Shakers grew celery in the Northeast, even stored it over winter. Why don't you?
Back to the April - May 2002 NOFA/Mass News
This page was last modified on July 27, 2009 at 10:38:19 AM.
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