Celery

Galatina ($3.50)SOLD OUT – 70 days, unusual chicory type from Italy.  This chicory forms voluminous heads with long, indented leaves, dark green with pronounced white ribs.  At the base of the heads short, wide cusps grow giving it shape similar to a pine cone.  When the leaves are cut off, young shoots from the inside are often cut and used like asparagus, this is an Italian specialty known as puntarelle.

Golden Self Blanching ($3.50) – 90 day heirloom variety from Europe.  Stalks are heavy, easily blanched.  Stalk and heart are tender and crisp.  Light yellow in color.

Celery originated in European and Mediterranean marshes where it was first used as a flavoring for foods.  It is now a main salad crop grown world wide.  Leaf types are widely used in European and Asian cultures for flavoring in soups and salads.

(Tip) Celery: Start indoors in March, 10-12 weeks before the last frost.  Transplant into large packs to keep plants from becoming root bound.  Do not set out or allow temperature to dip below 50F as this will cause the plant to bolt.  Soil- Celery needs a loamy or mucky soil with high amounts of organic matter.  Apply liberal amounts of nitrogen.  Keep moisture constant to reduce chances of bitterness.  Germination- 10-21 days at 85F daytime, 65F at night.  Cover seed lightly and keep moist until growth is seen.  Alternating warm days and cool nights will increase germination.  Spacing- plant in blocks 6-8” apart, 12” width.  This will make watering easier.  Pests- Tarnished plant bug – stings celery and stunts it.  Control with ambush, totenone or pyrethrum.  Celery is a demanding plant to keep it from going bitter keep soil rich and moist.