Celery is a hardy biennial grown as an annual which is mainly grown for its edible 12- to 18-inch stalks.
Unfortunately, commercial celery is one of the most pesticide-laden crops available. So, not only is garden celery better-tasting but also it’s less chemically-laden.
How to Grow Celery
Celery also requires a long, cool growing season, from 130 to 140 days of moderate weather. It grows best in climates with either very mild winters, where it is a good winter crop, or in climates with cool summers. Rich topsoil is a must, as celery has shallow roots – just a few inches deep — that need a moist top layer with plenty of organic matter. If you venture into growing trench celery, you should prepare the site with a trench dug a foot deep where you intend to grow the celery.
Planting Instructions
Celery has a long germination period and is usually started indoors. Plant seeds indoors 10 to 12 weeks before you expect the last frost. Soak seeds overnight before planting to help speed germination. Harden them off for a week to 10 days before transplanting outside, by setting them outdoors in the warmer part of the day for a few hours, gradually increasing until they are inside only at night.
They can be planted in the garden when they are four to six inches tall, and this can be within a week or two before the last frost date. Use 5-10-10 fertilizer to help the plants start outside, mixing it into the soil before planting. Strip a couple of the outer leaves off each celery as you plant it, which will help the plant regain its growth pattern.
Space celeries about eight inches apart to let them reach their full growth. Plan for them to be mature in 100 to 120 days from transplanting. For the trench method, fill the trench halfway with rich compost or manure, then add a three-inch layer of soil on top. Place seedling celeries along the trench, then firm up the rest of the soil around them, which is called “earthing up.”
Harvesting
Depending on the variety, you can harvest celery 85-110 or so days after transplanting. Once the stalks are at least six inches tall from the bottom of the stalk to the first leaf, they’re ready to eat.
If you don’t need all your celery at once, cut off individual stalks from the outside in. Outer stalks tend to be greener and stronger in flavor (especially if they haven’t been blanched) whereas inner stalks, with the natural blanching provided by the outer stalks, are lighter and sweeter.
Recommended Varieties
- ‘Utah 52-70R Improved’ is good for gardeners with limited space. Will only reach 18 inches tall.
- ‘Alfina’ has slender stalks and is a dark green, quick-growing variety (60 days to maturity).
- ‘Conquistador’ is tolerant of higher temps and watering shortage.