Celery (Tall Utah) Seeds
Celery (Apium graveolens var. dulce)
Description:
Celery is a popular hardy annual to biennial vegetable belonging to the Apiaceae (Umbelliferae) family, native to the Mediterranean regions where it was revered and cultivated by ancient civilisations such as the Greeks & Romans. Today, celery is widely cultivated in temperate regions around the world, including North America, Europe, Asia, and Australia. It thrives in areas with cool growing seasons and adequate moisture. This particular cultivar can grow up to 70cm tall, exhibiting great disease tolerance and attracting beneficial insects such as ladybugs & hover-flies. Celery forms a rosette of long, slightly ribbed, and stringless stalks that are crunchy and aromatic which can be consumed raw or cooked. The plant grows upright with dense, overlapping stalks and green, feathery leaves. If allowed to overwinter, celery produces small, white flowers in umbels during its second year.
Growing Conditions:
Climate: cool-temperate; growth can be affected by extreme heat and frost unless semi-protected.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day for optimal growth.
Soil: well-draining, moist, rich soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 12 inches (15 to 30 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn; its often recommended to sow seed in a greenhouse or indoors 10 - 12 weeks before the last expected frost date, transplanting seedlings once the last frost has passed depending on your micro-climate. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves & stalks when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing before the plant starts to bolt (produce flowers). Cut the outer leaves/stalks from the base of the plant, leaving the inner leaves to continue growing or harvest the whole plant by cutting at the base. Harvesting individual stalks stimulates new leaf growth. The seeds can be harvested in the autumn.
~100 seeds per pack
Celery (Apium graveolens var. dulce)
Description:
Celery is a popular hardy annual to biennial vegetable belonging to the Apiaceae (Umbelliferae) family, native to the Mediterranean regions where it was revered and cultivated by ancient civilisations such as the Greeks & Romans. Today, celery is widely cultivated in temperate regions around the world, including North America, Europe, Asia, and Australia. It thrives in areas with cool growing seasons and adequate moisture. This particular cultivar can grow up to 70cm tall, exhibiting great disease tolerance and attracting beneficial insects such as ladybugs & hover-flies. Celery forms a rosette of long, slightly ribbed, and stringless stalks that are crunchy and aromatic which can be consumed raw or cooked. The plant grows upright with dense, overlapping stalks and green, feathery leaves. If allowed to overwinter, celery produces small, white flowers in umbels during its second year.
Growing Conditions:
Climate: cool-temperate; growth can be affected by extreme heat and frost unless semi-protected.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day for optimal growth.
Soil: well-draining, moist, rich soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 12 inches (15 to 30 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn; its often recommended to sow seed in a greenhouse or indoors 10 - 12 weeks before the last expected frost date, transplanting seedlings once the last frost has passed depending on your micro-climate. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves & stalks when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing before the plant starts to bolt (produce flowers). Cut the outer leaves/stalks from the base of the plant, leaving the inner leaves to continue growing or harvest the whole plant by cutting at the base. Harvesting individual stalks stimulates new leaf growth. The seeds can be harvested in the autumn.
~100 seeds per pack
Celery (Apium graveolens var. dulce)
Description:
Celery is a popular hardy annual to biennial vegetable belonging to the Apiaceae (Umbelliferae) family, native to the Mediterranean regions where it was revered and cultivated by ancient civilisations such as the Greeks & Romans. Today, celery is widely cultivated in temperate regions around the world, including North America, Europe, Asia, and Australia. It thrives in areas with cool growing seasons and adequate moisture. This particular cultivar can grow up to 70cm tall, exhibiting great disease tolerance and attracting beneficial insects such as ladybugs & hover-flies. Celery forms a rosette of long, slightly ribbed, and stringless stalks that are crunchy and aromatic which can be consumed raw or cooked. The plant grows upright with dense, overlapping stalks and green, feathery leaves. If allowed to overwinter, celery produces small, white flowers in umbels during its second year.
Growing Conditions:
Climate: cool-temperate; growth can be affected by extreme heat and frost unless semi-protected.
Position: partial shade to full sun with at least 4 to 6 hours of direct sunlight per day for optimal growth.
Soil: well-draining, moist, rich soil; ideal soil pH should be slightly acidic to neutral, ranging from 6.0 to 7.0.
Water: water the plant regularly, especially during dry periods, but avoid overwatering to prevent root rot; mulching around the base of the plant can help retain moisture and control weeds.
Spacing: space the plants approximately 6 to 12 inches (15 to 30 cm) apart.
Propagation: sow the seeds directly into the garden bed or seed flats/pots early spring or autumn; its often recommended to sow seed in a greenhouse or indoors 10 - 12 weeks before the last expected frost date, transplanting seedlings once the last frost has passed depending on your micro-climate. The seeds typically take about 2 to 3 weeks to germinate.
Harvest: harvest leaves & stalks when they are fully grown and at their peak flavour, typically about 2 to 3 months after sowing before the plant starts to bolt (produce flowers). Cut the outer leaves/stalks from the base of the plant, leaving the inner leaves to continue growing or harvest the whole plant by cutting at the base. Harvesting individual stalks stimulates new leaf growth. The seeds can be harvested in the autumn.
~100 seeds per pack