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Celery

Apium graveolens var. secalinum (E-Z Leaf Celery)

Life: Biennial

 

Size: 10-12″

 

Light: Full Sun

 

Water: Moist, Well-Drained

 

 

Soil: Sandy to Sandy Loam, Mildly Acidic to Neutral pH

 

The leaves are curly and aromatic, shaped in a similar fashion to Italian Flat Leaf Parsley, but with the regular light green celery color. The leaves are best eaten while tender and maybe used as a garnish or to season soups and stews. The long, slender stalks may also be eaten raw. Unlike regular celery, blanching is not required. Works well in containers as well as a garden. Should be planted in the cool weather of fall.

Apium graveolens (Chinese Celery)

Life: Biennial

 

 

Size: 12-18″

 

 

Light: Full Sun to Partial Shade

 

 

Water: Normal to Boggy

 

 

Soil: Sandy to Sandy Loam, Mildly Acidic to Neutral pH

 

Similar in some ways to European celery, the Chinese have been cultivating, eating, and using this vegetable for traditional medicines since the 5th century AD. The main differences between Chinese celery and regular celery is that the Chinese variety has thinner, hollow stalks ranging from white to dark green and a much stronger flavor. It is rarely eaten raw, but is excellent when the whole plant is chopped up and added to soups or stir-fries. It can be stored in the vegetable crisper in the refridgerator just like regular celery, where it will keep for several days, and should be rinsed before using.