Celery is primarily an addition to soups or salads.It is part of the so-called Italian (it was brought to Poland from Italy in the first half of the 16th century).Leaf celery Apium graveolens var. secalinum.
The field cultivation of this variety practically does not differ from the cultivation of parsley. Sow seeds into the ground only when the risk of late frosts has passed irretrievably.September sowings under glass, foil or in the inspectorate yield and can be harvested from October to the end of November. Leaf celery, like parsley, should be used as fresh as possible. When boiled, dried or frozen, the leaves lose their characteristic flavor.
Root celery Apium graveolens var. rapacea is more demanding to cultivate.Rushing under glass, preferably in the first weeks of the year, is essential.This can be avoided by purchasing young seedlings for gardening. The best ones are those with a compact structure and firm dark green leaves. The seedlings should hit the ground from the beginning of May to mid-June at the latest.
Conditions for celery development
Adequate spacing is important for good tuber development; they should be approx. 50 cm between the rows and approx. 40 cm in the rows.As half of the tuber grows above the ground, plant the cuttings into the ground so that the already formed root set lies above the ground.
Typical for this variety of celery is the formation of a series of lateral roots at the bottom of the tuber.As they grow, they become shorter and shorter, keep the plants in the substrate and provide them with the necessary nutrients. Therefore, under no circumstances should they be cut, as the older guides often advise. The most important thing in care is regular weeding and abundant watering.
Between mid-July and the beginning of August, four weeks apart, the crops should be fed twice with potassium fertilizer . Too much nitrogen causes holes in the root and the skin to spongy.
Stalk celery, also called celery Apium graveolens var. dulce, grows above the ground and usually forms small roots. The most valuable petioles (the most delicate in taste and without bitterness) are obtained by bleaching.We start this treatment approximately 2-3 weeks before the planned harvest (or when the celery reaches a height of about 30 cm).
We tie the leaves into bunches, then cover the petioles with either cardboard or cardboard, and tie the cover with a string. Let's not forget that the petioles are white, not the leaves.These must protrude from the cover. There are varieties, e.g. 'Golden Spartan', which self-whiten when planted densely (35 x 35 centimeters). Still other varieties, e.g. 'Zefir', do not need to be bleached at all.
How to properly store vegetables
Very slowly, but still noticeably, the group of celery fans is growing. New varieties, incl. 'Octavius', 'Darklet' or 'Tall Utah' have 30 cm long stalks that can be eaten directly with dips (as a snack replacing e.g. s alty sticks).
It's really worth trying them, because stalk celery is one of the most aromatic vegetables. This is due to the high concentration of essential oils that improve metabolism and increase the appetite.Celery contains vitamins B, C and E, as well as calcium, which helps regulate the body's water balance.Aromatic leaves from the center of the plant is used (in small amounts), as are the leaves of leaf celery, as garnish.
