GROWING CELERY
Celery is the elegant flute of the vegetable world—tall, crisp, and quietly refreshing, with a cool bite that sings of summer gardens and brothy winter soups alike. Its pale green stems stand in orderly clusters, topped with feathery leaves that sway like lace in the breeze. Whether tucked into salads, stirred into stews, or chopped into a comforting mirepoix, celery is a kitchen companion that brings brightness and depth wherever it goes.
Celery brings both charm and usefulness: a gentle crunch to fresh salads, a fragrant base for stews and soups, and a leafy flourish to the garden. Though it asks for care and patience, it rewards you with flavour that is brighter and fresher than anything found in the shop. To grow celery is to grow a bridge between the seasons, its crisp stems carrying the freshness of summer into the heart of winter cooking.
HOW TO
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When to Plant - Celery is a slow starter, so sow seeds indoors in February or March. Scatter the tiny seeds gently over trays of compost, pressing them in but leaving them uncovered, for they need light to germinate. Be patient—they often take two to three weeks to wake from their slumber.
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Transplanting & Position - When seedlings are strong enough to handle, prick them out into individual pots. Once the frosts have gone and the soil has warmed (late May to early June), plant them outdoors in rich, moist beds. Space them about 25–30 cm apart in rows, giving them room to rise gracefully without crowding.
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Soil & Feeding - Celery is a thirsty, hungry plant. It thrives in soil that’s both fertile and moisture-retentive, enriched with plenty of compost or well-rotted manure. Regular feeds of a liquid fertiliser will keep the plants thriving and the stems tender.
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Watering & Care - Keep the soil consistently damp—celery wilts quickly when thirsty, and its crispness depends on steady moisture. Mulch around the base of the plants to lock in coolness and discourage weeds. For traditional trench celery, earth up soil around the stems as they grow to blanch them pale and mild; self-blanching varieties, however, will do much of this work on their own.
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Harvesting - Stems can be harvested from mid-summer onwards, cutting them as you need. For the best flavour, gather them in the cool of the morning when their crispness is at its peak. Lift whole plants in late autumn before the hard frosts, and store them in a cool, dark place for winter use.