This page is an open source resource guide for celery. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable celery selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
SUGGESTIONS ● CONSULTING ● MEMBERSHIP ● OTHER OPTIONS
Click these links to be taken directly to the relevant sections on this page:
PAGES RELATED TO THIS PAGE (click icons for complete pages)
CLICK THESE ICONS TO JOIN US THROUGH SOCIAL MEDIA
(Click here for celery/celeriac purchase details)
Celery/Celeriac (Apium graveolens)
| || |
Celery stems are fibrous, juicy, and eaten, cooked, dried, pickled, and canned; while the leafy tops are consumed as spicy greens. Whole plants with roots can be root cellared in moist sawdust for forcing in spring like endive. Tuberous-rooted forms known as celeriac also produce crisp flavorful roots for soups and stews. Celery comes in two primary types: traditional trench celery and self-blanching celery. Learn the difference HERE.
- The plants like humus and good drainage
- Celeriac gets “black heart” disease if the soil is deficient in calcium
- Avoid excess nitrogen especially with Celeriac or roots will be small
- Whole plants can be blanched in paper tubes to increase tenderness
- Plants require steady moisture for best results, mulch helps with this
Celery and celeriac are usually grown from transplants in spring, set out 8-12 inches apart. Mulch immediately and water in well. Lightly fertilize every 2-3 weeks with compost tea or worm casting tea.
VIDEO COMING: Planting tutorial followed by timelapse growth videos
SEE OUR HOW TO HELP AND/OR CROWDFUNDING CAMPAIGN PAGE IF YOU’D LIKE TO GET INVOLVED AND/OR SUPPORT ONE COMMUNITY’S DEVELOPMENT PROCESS.
Wikipedia – Celery/Celeriac
| || |
GCe#1 :: Hopkins Fenlander Celery/Celeriac
Hopkins Fenlander a trench type celery that is hardy and grows within ten months from sowing. This celery has dark green leaves and many petioles that average about 4.5 inches long and 7.2 inches wide. The petioles rarely split, creating a moderately erect growth habit.
| || |
GCe#2 :: Pascal Giant Celery/Celeriac
The Pascal Giant is a French variety of celery also known as Winter King. It’s a biennial that grows best over a period of two years and produces crisp and flavorful 2 feet tall stalks that are surprisingly not stringy. It has large ribs, 2-inch thick stems, and a rich nutty taste. This celery blanches easily and is great in salads, soups, and chutneys also. It is suitable for gardens and market growers and stays fresh for a long time while retaining its color. For best results, this celery requires deep, well drained soil, a continuous supply of water, and plenty of organic matter to produce a soil pH between 6.5 and 7.5.
| || |
GCe#3 :: Red Celery/Celeriac
Red celery is a sturdy and bushy 18 inch plant with slender stalks that have a deep to lighter red/green color (depending on soil) and dark green leaves. The flavor of this celery is considered by most to be quite intense with a rich walnut like taste. It also holds its color when cooked, is great in soups because it does not cook soft, and provides leaves that substitute nicely for Italian parsley. It is very cold hardy with most plants overwintering even in Vermont.
| || |
GCe#4 :: Brilliant Celery/Celeriac
The variety of celery called “Brilliant” provides 3-5 inch diameter round and hardy roots with baseball-sized white flesh, a curly top, and a nutty aromatic smoother-skinned celery that is pale green in color. It is an excellent keeper and great for soups, stews and especially tasty shredded in salads.
| || |
GCe#5 :: Diamant Celery/Celeriac
Diamant celery is creamy white on the inside and has leaves that grow up from the center. It has a delicate flavor that goes well shredded into salads, or slaw, or when used to flavor soups and stews. A cool weather vegetable that is difficult to grow and doesn’t like heat or humidity. However, once you succeed in growing and harvesting it, it has a good storage quality.
| || |
GCe#6 :: Dolvi Celery/Celeriac
Dolvi celery is a turnip rooted celery used most commonly as a vegetable in soups and stews. It is smooth tasting, fine grained, flavorful, and a good keeper. The large roots are harvestable in 120 days and do well when companion planted with spinach and tomatoes.
| || |
GCe#7 :: Kornevoy Gribovskiy Celery/Celeriac
Kornevoy Gribovskiy produces 3-5 ounce (5-6 cm in diameter and 80-150 gram) rounded grey-white root crops with lateral root branches in 115-165 days. This vegetable is aromatic, delicious, a good keeper, and commonly used fresh in soups and dried as a spice. It was first bred in the 1960s.
| || |
GCe#8 :: Large Smooth Prague Celery/Celeriac
Large Smooth Prague is a vegetable that is from the pre-1870s. It takes approximately 110 days to produce 2-4 inch roots with a flavor that is starchier and sweeter and celery with overtones of parsley. This celery is used in soups, fresh in salads, boiled, fried, or mashed with potatoes & served in cheese dishes. The roots store well in winter and the leaves are dried and used as spice. Another name for Large Smooth Prague is “turnip-rooted celery.” The culture is the same as for celery but the leaves are not edible (other than as a spice).
| || |
GCe#9 :: Monstorpolgi Celery/Celeriac
Monstorpolgi was first recorded as a food plant in France in 1623 and became common in Europe by the end of the 17th century. It takes 100 days to produce large firm round roots with few side roots. It is an excellent keeper and can be used as an alternative to potatoes in the winter. A rare variety with small roots, Monstorpolgi is delicious when added to stews and soups.
We will also be growing the following additional celery/celeriac:
Celery/Celeriac :: GCe#10 -GCe#18
10. Brydon’s Prize 11. Hollow Pipe of Malines 12. Red Venture 13. Solid Red 14. Solid White 15. Superadora 16. Tehama Sunrise 17. Ventura 18. Utah 52-70R
Celery/Celeriac Plant Material/Seed Providers:
Celery/Celeriac Purchase Details
|REF # ||VEGETABLES ||VARIETY ||SOURCE ||QUANTITY ||UNIT COST ||TOTAL COST |
|GCe#1 ||Celery/Celeriac ||Hopkins Fenlander ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#2 ||Celery/Celeriac ||Pascal Giant ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#3 ||Celery/Celeriac ||Red ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#4 ||Celery/Celeriac ||Brilliant ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#5 ||Celery/Celeriac ||Diamant ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#6 ||Celery/Celeriac ||Dolvi ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#7 ||Celery/Celeriac ||Kornevoy Gribovskiy ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#8 ||Celery/Celeriac ||Large Smooth Prague ||SSE ||10 pkt. ||$4.00/pkt ||$40 |
|GCe#9 ||Celery/Celeriac ||Monstorpolgi ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#10 ||Celery/Celeriac ||Brydon’s Prize ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#11 ||Celery/Celeriac ||Hollow Pipe of Malines ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#12 ||Celery/Celeriac ||Red Venture ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#13 ||Celery/Celeriac ||Solid Red ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#14 ||Celery/Celeriac ||Solid White ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#15 ||Celery/Celeriac ||Superadora ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#16 ||Celery/Celeriac ||Tehama Sunrise ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#17 ||Celery/Celeriac ||Ventura ||SSE ||3 pkt. ||$4.00/pkt ||$12 |
|GCe#18 ||Celery/Celeriac ||Utah 52-70R ||SSE ||10 pkt. ||$4.00/pkt ||$40 |
OTHER CELERY/CELERIAC RESOURCES
We are seeking awesome celery resources. If you know of one, please click here to share it with us so we can make this page better.
CELERY/CELERIAC AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
CELERY/CELERIAC PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Vegan Stuffed Celery
Recipe courtesy of: Garden & Sea Salt Blog
|Total Time: 28 min |
Prep: 20 min
Cook: 8 min
|Yield: 30 Sticks |
- 10 medium stalks celery
(cut into 3 inch sections)
- 8 oz tofutti cream cheese
- 1/4 cup vegannaise
- 1 garlic clove, minced
- Sea salt
- Freshly ground black
- Ground smoked paprika
or chipotle powder
- Beat together vegan cream cheese, vegannaise, garlic, sea salt, and black pepper to taste in a bowl with an electric mixer until very smooth.
- Place in a pastry bag, and pipe decoratively into the middle of the celery pieces.
- Sprinkle with smoked paprika or chipotle powder (if you like a little spice).
Recipe courtesy of: Japanese Cooking 101
|Total Time: 38 min |
Prep: 5 min
Cook: 30 min
|Yield: 4 Small Servings |
Level: Easy / Intermediate
- 4-5 stalks celery
- 1/4 tsp salt
- 3 Tbsp rice vinegar
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1-2 tsp sesame seeds
- Preheat Oven to 350° F.
- Remove the ribs from the celery.
- Slice celery as thin as possible, and add to a bowl with 1/4 tsp salt.
- Let it sit for 5 minutes.
- Squeeze water out from celery.
- In a different bowl, whisk rice vinegar, sugar, salt and sesame oil together well until the sugar dissolves.
- Add vinegar mixture and sesame seeds to prepared celery and mix well.
- Chill for 30 minutes.
LINKS TO OTHER EDIBLE PLANT PAGES