Celery comes in different varieties. We introduce them and show you how to overcome the hurdles in growing the spicy herb.
Celery (Apium graveolens) belongs to the umbelliferae family (Apiaceae). There are about thirty different species in the celery plant genus (Apium), but three varieties of the true celery species are most commonly present in our gardens:
- Celery (Apium graveolens rapaceum)
- Celery (Apium graveolens dulce)
- Celery (Apium graveolens secalinum)
Every variation of real celery from cultivation to harvest to use has its own characteristics. All in all, however, it inspires in the kitchen with its distinctive flavor and is therefore ideal for fresh, hearty stews or soups. The original wild form of real celery is widespread all over the world and was ultimately cultivated at some point. As a rule, the herbaceous plant only grows once a year in our latitudes. However, well prepared, it can also survive a winter. The botanical name also has a deeper meaning for celery. So "graveolens" means "strong smelling". And in addition to the characteristic aroma that celery spreads, it is also said to be beneficial for the cardiovascular system - another reason to study the cultivation of the different varieties of this umbellifer more intensively.
Synonyms: Zeller, Zellerich
Real celery: a comparison of three coveted varieties
The real celery can be found in many different variations in the garden. Whether celery root, stalks or cut celery determines the spiciness of the celery. But what distinguishes the individual variations and distinguishes them from the rest? Here is a brief overview:
- celeriac (apium graveolensrapaceum)
The celeriac is also known as celery root. It forms a storage organ that sits half above and half below the earth. It consists of both thickened parts of the root and thickened shoot axis. It is therefore a tuber, which, however, is not frost hardy. The green can be used as soup greens in the kitchen. The tuber can be processed raw or cooked to flavor dishes or roasted. - Celery (Apium graveolens dulce)
The celery will also referred to as stalk or celery. In contrast to the celeriac, it only forms a small tuber. The leaf stalks are stronger and thicker. The aroma is a little milder and garnishes vegetables or salads. Flavor can be refined by darkening the stems in late summer. Then they fade - so-called bleaching celery is created. Celery copes a little better with the cold and can therefore be harvested fresh throughout milder winters. - Slicing celery (Apium graveolens secalinum)
Slicing celery is the The tuber is even less pronounced than that of celery. The foliage is similar to that of parsley and can also appear in a curled form. However, unlike parsley, celery can be dried without losing its aroma.
Growing celery: How to grow the variations in your own garden
The right location for celery
For the celery - no matter what variety - a nutrient-rich, moist location in a sunny location is optimal. These can be slightly heavier soils, such as clayey soils. However, it should not be too condensed. A loose soil is essential for the formation of a reasonable tuber. For a rich harvest, the soil can also be improved with a high-quality substrate such as our Plantura organic tomato & vegetable soil. Celery is also grown in beds rather than in pots. It takes up a lot of space and would have to be watered very often in the pot.
CeleryPropagation
Sowing should take place in March at the latest in a protected domestic location. Since celery germinates in the light, the seed should not be covered with soil to protect it from drying out. Either you moisten the seed regularly and thus protect the seed from drying out during germination, or a film is placed over the sowing traytense. This way the moisture cannot escape. Remove the foil as soon as the first seedlings break out of the seeds.
If there is no longer a threat of frost from mid-May after the ice saints, the early young plants can be planted out. A distance of 40 x 40 cm is optimal. Especially with celeriac, care should be taken not to plant the plant too deep. This could affect tuber development.
Celery Watering and fertilizing
Celery must be watered regularly, especially if the drought persists. However, waterlogging should also be avoided in the case of celery, especially so as not to endanger the tuber through rot.
Occasional fertilization is also recommended. A primarily organic long-term fertilizer such as our Plantura organic tomato fertilizer is recommended. This is worked into the soil again three months later when planting. Alternatively, the soil can also be enriched with compost.
Care of Celery
If the celery bulb has a diameter of about three centimeters, the soil can also be removed from the upper area of the celery bulb. That promotes their growth. Since celery is extremely self-intolerant, it is also a good idea to plant it in combination with kohlrabi to promote growth. After planting outdoors, weeds must also be removed regularly so that they do not compete too much with the celery.
You can find even more tips and tricks in our growing guide.
Harvest and store celery correctly
Harvesting of Celery
To be able to harvest celeriac, the thickened storage organ should be at least 5 cm in diameter. However, the celeriac must be harvested by October at the latest so that it does not fall victim to the frost. The celery stalks can be harvested gradually as soon as individual stalks have reached a suitable size. The largest and strongest stalks are harvested from the outside inwards. Another variant is to cut off the celery stalks just above the surface of the ground so that the stalks stay together and are all harvested as a whole. Like parsley, the cut celery is cut at any time as needed.
In general, however, celery can also be left over the winter. In the case of celeriac, however, the tuber must be piled up with sand so that it is not afflicted by frost. In the second year there is a strong budding and the celery blooms. The seeds can also be used as an exclusive spice in the kitchen. To do this, the ripe inflorescences are simply cut off in September of the second year and dried.
Storing and Preserving Celery
The celery should of course accompany you through the kitchen year for as long as possible. But in order to do that, it has to be stored in some way. Depending on the variation, there are different ways of preserving it and extending its usability.
- Celery
First of all, it should generally not be washed after harvesting. That alone has a longer effect on the storability of the tuber. They can be stored in the refrigerator or in the cellar for a few weeks until the consistency slowly but surely changes from firm to soft. However, the celery root can also be frozen and made usable for several months. For this purpose, it is peeled and crushed and is thus ready for the freezer. The finely chopped or grated celeriac can also be mixed with s alt and preserved in this way. In a mixing ratio of 1:1 celery with s alt you get a spicy celery s alt. - celery sticks
Freezing celery sticks is basically also possible, but it is much more complex than in the case of celery root. Cut into a few centimetres, it is first boiled in s alted water for about three minutes. After cooling in cold water and draining sufficiently, the sticks can also be placed in the freezer. Due to the relative frost resistance of celery stalks, however, it is more pleasant to leave them in the bed during mild winters and thus be able to help yourself to freshly harvested celery throughout the winter. - Celery Cut
Celery Cut is similar to parsley. It is also best used freshly harvested. However, unlike its much more famous herbal counterpart, the spicy green can be dried well. The cut celery does not lose any of its flavoring aromas during the drying process and can therefore be used for up to two years after drying.
If the seeds are harvested in the second year of the celery, they only have todried and can be used as a spice for up to two years without any problems.
You can find out more about harvesting and storage here.
Use of real celery
Even in ancient times, celery was used deliberately. The plant was said to have a digestive effect. Furthermore, even then there was talk of a positive effect on the cardiovascular system. Nowadays celery - no matter in which form - is mainly used as a spicy tuber vegetable or herb in stews and soups of hearty cuisine and home cooking. The interesting aroma enriches the taste experience. And the seeds can also be used as a spice in the kitchen.
