Real celery: Everything about cultivation, harvesting and storage

There are different types of celery. We introduce them and show how the hurdles in the cultivation of the spicy herb can be overcome.

The real celery (Apium graveolens) belongs to the umbelliferae family (Apiaceae). About thirty different species are included in the celery plant genus (Apium), however, three varieties of the true celery species are most commonly present in our gardens:

• Celery root (Apiumgraveolensrapaceum)
• celery (Apiumgraveolensdulce)
• cut celery (Apiumgraveolenssecalinum)

Every variation of real celery has its own characteristics, from cultivation to harvest to use. 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 distributed 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 be - another reason to get more involved with the cultivation of the different variations of this umbellifer to deal with.

Synonyms: Zeller, Zellerich

Real celery: three coveted variations in comparison

The real celery can be in one various variations meet 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:

• celery root (Apiumgraveolensrapaceum)
  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 and used to flavor dishes or it can also be roasted.
• celery (Apiumgraveolensdulce)
  The stalk celery is also known as stem 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.
• cut celery (Apiumgraveolenssecalinum)
  In the case of cut celery, the tuber is even less pronounced than in the case 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 flavor.

Growing celery: This is how the variations grow in your own garden

The right one location for celery

A nutrient-rich, moist location in a sunny location is ideal for celery – no matter what variety it is. 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 treated with a high-quality substrate such as our Plantura Organic tomato & vegetable soil be improved. 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.

Celery-propagation

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 the seed is moistened regularly to prevent the seed from drying out during germination, or a film is stretched over the sowing tray. 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 the formation of the tuber.

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 by rotting.
Occasional fertilizing is also recommended. A primarily organic long-term fertilizer like ours is recommended Plantura organic tomato fertilizer. 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 use it in combination with Kohlrabi plant to encourage 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 installation instructions.

Harvest and store celery properly

To harvest of celery

In order 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 according to need.

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 storing celery

Of course, the celery should 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 root
  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 salt and preserved in this way. In a mixing ratio of 1:1 celery with salt, you get a flavorful celery salt.
• celery stalk
  In principle, it is also possible to freeze celery stalks, but this is much more complex than in the case of celeriac. Cut into a few centimetres, it is first boiled in salted 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 the celery stalk, however, it is more pleasant to plant it initially in mild winters Leaving the bed standing and possibly being able to help yourself to freshly harvested celery throughout the winter.
• cut celery
  Sliced ​​celery 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 to be dried and can be used as a spice for up to two years without any problems.

Find out more about harvesting and storage here.

Use of real celery

Celery was already used consciously in ancient times. The plant was said to have a digestive effect. Furthermore, even then there was talk of a positive effect on the cardiovascular system. Today, however, celery - in whatever form - is mainly used as a spicy tuber vegetable or herb in stews and soups in 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.