Celery grows in different varieties in the garden. But when is the best time to harvest & what are the storage options?
Harvest real celery correctly
In the garden you will come across celeriac (Apium graveolens var. Rapaceum). perennial (Apium graveolens var. dulce) and cut celery (Apium graveolens var. secalinum). In addition to cultivation, these three celery varieties also have their own characteristics during harvest, which we will now describe in detail:
- Celeberity
The celeriac is sensitive to frost and must therefore always be harvested before the first night frosts in October. If necessary, it can also be pulled out of the ground early on by the above-ground foliage. In order to achieve the best possible storage, it is advisable not to wash the tuber after harvesting, but only to wipe the soil. - Celery
The thickened petioles of celery can be harvested continuously and gradually. Depending on requirements, they are separated individually from the plant. It is also possible to harvest all of the celery at once. Then it is simply cut off just above the surface of the earth and the individual leaves remain together as a whole. The celery is less sensitive to cold and can therefore be left standing in mild winters and, if necessary, always be harvested fresh from the bed. - Celery
Celery is very similar to parsley. This also applies to the harvest. The aromatic leaves are simply cut off as needed and can be used directly.
We recommend the following types of celery:
- Prinz celeriac: Bolt-resistant celeriac with white flesh and a high yield. Mildly aromatic taste.
- Celery Tango: Delighted with its delicate aroma. Ideal for snacks, salad, steaming and dipping.
- Celery Gewone Snij: Spicy herb ideal for stews, soups and sauces.Suitable for containers and perfect for growing on the balcony or terrace.
Store real celery correctly
Depending on the variety of celery that has found a place in your home garden, there are various ways of preserving and preserving the harvest.
- Keep in the cellar or fridge
Both celeriac and celery are good and should be kept in the fridge or dark cellar for a few weeks. If the consistency slowly but surely changes from crunchy to soft, the celery should be processed as soon as possible. - Pickling in s alt
If the celeriac is grated finely after peeling, the aroma can be preserved by using the fine graters in a ratio of 1:1 s alt are mixed. In this way, the s alt absorbs the aromas of the celery and the harvest from your own garden does not start to mold. - Freezing
Celery and celeriac are great for freezing. The celeriac simply needs to be peeled and chopped. The celery, on the other hand, must first be boiled for about three minutes after it has been cut into small pieces and then rinsed with cold water. Only then can it find a place in the freezer after draining well. The freshly harvested green of the celery can also be frozen if chopped up. - Pickling
Celery can also be pickled. The tuber is cut up and boiled down in jars with a vinegar broth. So your own harvest can be used for years. - Drying
The cut celery is very similar to parsley. However, the cut celery has a clear advantage: it can simply be dried without noticeably losing any of its spicy aroma.
With these tips, you can safely bring in your celery harvest and store it cleverly so that you can use celery from your own garden all year round.
Did you know that you can easily grow new vegetable plants from leftover celery? Here you will find everything you need to know about reusing leftover vegetables.