Celery: harvest and store properly

Real celery comes in different variations in the garden. But when is the best time to harvest & what options are there for storage?

Harvest real celery properly

In the garden you come across celeriac (Apiumgraveolens var. Rapaceum) nor the perennial (Apiumgraveolens var. dulce) and celery (Apiumgraveolens var. secalinum). In addition to cultivation, these three celery varieties also have their own characteristics when harvesting, which we will now present in detail:

• celery root
  Celeriac is sensitive to frost and must therefore be harvested before the first night frosts in October. If necessary, you can pull it out of the earth at an early stage using 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 the Celery can be harvested continuously and gradually. Depending on your needs, they are separated from the plant one by one. There is also the option of harvesting 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 to stand in mild winters and, if necessary, always freshly harvested from the bed.
• Celery
  The celery is very similar to the parsley. This also applies to the harvest. The aromatic leaves are simply cut off as required and can be used directly.

We recommend the following types of celery:

• Celeriac prince: Solid celeriac with white flesh and high yield. Mild, aromatic taste.
• Celeriac Tango: Enthusiastic about its delicate aroma. Ideal for snacks, salads, for steaming and dipping.
• Cut celery Gewone Snij: Spicy herbs ideal for stews, soups and sauces. Suitable for pots and perfect for growing on the balcony or terrace.
  

Store real celery properly

Depending on the variation of the real celery that has found space in the home garden, there are various options for storing and preserving the harvest.

• Store in the basement or refrigerator
  Both celeriac and celery are good and can be stored in the refrigerator or in the dark cellar for a few weeks. If the consistency changes slowly but surely from crunchy to soft, the celery should be processed as quickly as possible.
• Soaking in salt
  If the celeriac is finely grated after peeling, the aroma can be preserved by mixing the fine rasps with salt in a ratio of 1: 1. In this way, the salt absorbs the aromas of the celery and the harvest from your own garden does not begin to go moldy.
• Freeze
  Celeriac and celeriac can be frozen just fine. The celeriac just needs to be peeled and chopped up. The celery, on the other hand, has to be boiled for about three minutes after being chopped and then quenched with cold water. Only then can it find a place in the freezer compartment after it has drained well. The freshly harvested green of the celery can also be chopped up and frozen.
• Insertion
  Celeriac can also be pickled. The tuber is cut up and boiled down in glasses with a vinegar stock. So your own harvest can be used for years.
• dry
  The celery is very similar to the parsley. However, celery has a clear advantage: it can simply be dried without noticeably losing its spicy aroma.

With these tips you can safely bring in your celery harvest and store it cleverly so that you can get by with 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 useful information on the topic Reuse vegetable scraps.

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