Cutting Celery Leaf
With it's exceptional strong flavor Cutting Leaf Celery is preferred. Very hardy robust compact plants with bushy leaves and fine thin stalks, it is also known as soup celery and was used years ago in Europe and the Orient. It is grown for the leaves and not the stalks. Tastes exactly like regular stock celery but with a stronger flavor. It gives more flavor and is preferred due to this. Excellent in soups, stews, pies, stuffing, salads, sandwiches, and any recipe that calls for celery. A vigourous plant, that is the easiest variety of celery to grow, can withstand temperatures as low as minus 10 degrees F. and is rarely affected by pests and diseases. Great for herb gardens and container gardens. Can be continually harvested all summer! A wonderful addition to your herb garden.
Sowing: Sow indoors 2-3 months before last frost (best started in February. Surface sow in well drained soil. Water from base of container and not directly on seed. Transplant after danger of frost when it has set of first true leaves and leaves are still small.
Germination: 14-21 days Height: 8-12 inches Spacing: 10 inches apart Days to maturity: 85 days Soil: rich, well drained Light: Full sun or partial shade Water requirements: continuous, water when dry. Apply mulch to the base of plant to help retain moisture.
Information: Harvest: A cut and come again crop, plants can be cut frequently starting at 4 weeks after planting. It will regrow and remain productive over many months. Drying: Dries very well keeping it's potent flavor. Dry by hanging upside down in a well ventilated area. Can also be frozen, best frozen with olive oil to retain it's flavor.