Celery »The types at a glance

Celery or celeriac - how do you choose?

Of the Stick celery or celery got its name from its long, fleshy leaf stalks. The leaf stalks are eaten raw or cooked. Harvest time is from June to October. Some types of celery stalk will fade on their own, which makes their stems more tender.

The celeriac harvest does not begin until August. But that lasts until December. The round tubers and the cabbage are consumed.

Both celery and celery root thrive in our home gardens. Which celery you choose certainly depends on the taste.

Is the Place in the garden bed limited, celeriac has an advantage because it takes up less space than celeriac. Celery is suitable for growing in a tub.

Celery

Because of its strong taste, celery is used as a seasoning herb. Its leaves can be used fresh, dried and frozen. The varieties are "Gewone Snij" and "Amsterdamse Donkergroene / Safir". Under a Polytunnels(€ 5.80 at Amazon *) can of cut celery overwinter.

Popular varieties of celeriac

• Prinz: white, firm meat, very productive, mildly spicy taste, shot-proof, also for the greenhouse
• Ibis: smooth, white-fleshed tuber, nutty taste, bolt-proof
• Mars: thick, green-white tubers, resistant to celery rust
• Biancho del Veneto: late-ripening variety, white skin, white flesh, lush leaves
• Giant Prague: large, white-fleshed tubers, sweet taste
• Monarch: very large, light tuber, mild, nutty taste

These are the celery sticks

• Tango: juicy, green stems with a fine, spicy taste, tolerant of shoots, side shoots
  and leaf spot disease
• Elne: fleshy, smooth leaves, subtle spice
• Spartacus F1: precocious, upright growing, little tendency to lap, resistant to diseases,
  also as celery
• Giant golden celery: fleshy, broad sticks
• Gigante Dorato: full, firm ribs, early to medium ripe

Tips & Tricks

For a particularly aromatic celery, old varieties should be grown. Old varieties have a smaller, more aromatic tuber and darker flesh. The “Wiener Riesen” celeriac is available as seeds.