Celery, More than Ants on a Log
Apium graveolens
Family: Apiaceae
COOL SEASON STEM CROP
Celery, known by many kids who grew up in the United States as the “log” for Ants on a Log (celery, peanut butter, with raisins) is a crop that that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves or hypocotyl are eaten and used in cooking. Celery seed powder is used as a spice.
Celery leaves and inflorescences were part of the garlands found in the tomb of pharaoh Tutankhamun (died 1323 BC), and celery mericarps dated to the seventh century BC were recovered in the Heraion of Samos. However, they note A. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by classical antiquity is it thought that celery was cultivated.
The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.
Photo by Idéalités, Wikipedia
In Europe, the variety called celeriac, also known as celery root, (Apium graveolens var. rapaceum), is also popular. It is grown because its hypocotyl forms a large bulb, white on the inside, which can be kept for months in winter and mostly serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.
Asian selections of celery usually have a stronger flavor, greener stems and leaves, and slim stems. In the west, these varieties are known as leaf celery (Apium graveolens var. secalinum).
USES
Celery is eaten raw or cooked. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups. It is used in the Iranian stew khoresh karafs.
Here is 23 recipes to inspire you.
PRESERVATION
This plant is best used fresh or cooked. Pieces can be broken up and frozen. Celery is a common ingredient in soup stock.
GROWING
SEASON & PLANTING
Seed can be started in August and planted throughout the cool season. Plant starters can be used when they become available.
SOIL & NUTRITION
Plant in well-amended garden soil. Feed throughout the season with a general purpose organic fertilizer.
TEMPERATURE & SUN EXPOSURE
Plant in full to part sun. Plants can take our brief cold snaps. In colder areas where temperatures are sustained below freezing for some time, stems can be damaged.
WATER
Provide steady, regular water, as usually found in a garden bed.
HARVESTING
Harvest stems as needed, from the outside, inward. Or grow into a full stalk and harvest as one large crop.
WILDLIFE
Celery doesn’t seem to be bothered by too many insects.
INVASIVENESS
Celery does not seem to escape cultivation in our region.
SOME FEATURED SELECTIONS
Stem Celery (Apium graveolens) the most commonly used, also known as Pascal celery.
Golden Boy, Tall Utah, Conquistador, and Monterey are some varieties to look for
Leaf Celery (Apium graveolens var. secalinum) has a thinner stalk than Pascal and is grown more for its aromatic leaves and seeds. Kintsai or Chinese celery are types of leaf celery, though the stems are used in Chinese cuisine.
Kintsei Dark Green, Yellow Stem, Chinese Pink, Chinese white, Par Cel, Safir, and Flora 55 are leaf celery varieties to look for.
Celeriac (Apium graveoliens var. rapaceum) as mentioned above, is grown for its delicious root, which is then peeled and either cooked or eaten raw.
Brilliant, Giant Prague, Mentor, President and Diamante are celeriac varieties to look for.