The Celery
The Celery – A Little History and Some Growing Instructions
Wild celery is believed to have grown throughout Asia and Europe. It was used by ancient peoples for medicinal purposes. The plant was a biennial which grew in damp, marshy areas and had a strong, unpleasant taste. Probably because of its unpleasant taste, it was ignored as a vegetable until the Italians and French developed a sweeter tasting, thicker stalked variety in the 1500s.
In a 1848 seed catalogue, there were two kinds of celery offered, a white solid and a red solid. It was written of celery, “The Celery is a hardy biennial plant, a native of Britain, and known in its wild state by the name of smallage; the whole plant has a rank coarse taste, and the effects of cultivation in producing from it the mild sweet stalks of Celery, are not a little remarkable…”
Celery seed must be started indoors 10-12 weeks before planting outside. Celery takes a long time to germinate between 2 and 3 weeks. Celery requires a constantly moist, but well-drained, fertile soil. Before transplanting outside, dig trenches 8-10 inches deep and 24-36 inches apart. After hardening off and when the danger of frost is over, plant the seedlings, 6-8 inches apart, in the trenches. Do not expose the seedlings to temperatures below 55 degrees for prolonged periods of time. Cold temperatures will cause the seedlings to bolt. As the plants grow cover the base and stalks with soil. This process is known as blanching. Celery stalks that are not blanched will become dark green and have a strong, harsh taste.
Celery will withstand light frosts and with mulching will tolerate hard frosts. Some celery is known as “Cutting Celery”. These varieties are grown for their leaves only. The leaves are used as seasonings in soups and stews.