Celery is a cool-weather crop, preferring temperatures
between 58° F and 80° F to do best. It needs rich,
well-drained soil with a pH between 5.8 and 6.7. Most
important, celery must have uniform moisture. Be prepared to
use a good mulch on your crop.
Sowing Use a good seed-germination soil mix . Germination
occurs best when temperatures alternate between 60° F at
night and 72° F during the day. Keep soil moist, and
you'll see seedlings within three weeks. Thin to one plant per
cell or container.
Once plants are three to four inches tall, they are ready
for the garden. Do not harden off celery by reducing
temperatures, however. Rather than toughen plants, this can
induce seed-stalk development. Transplant into the garden one
week prior to the average last frost date.
If you live in a mild-winter area, you can sow celery seed
directly into the garden. Sow the seed thinly and cover with
1/8 inch of soil. After germination, thin seedlings until you
have 8 to 10 inches between plants. Remember to mulch as soon
as the plants are tall enough not be damaged.
Informative articles found on the
to grow Celery
Benefits of Celery
VS260 Golden Stalk Celery
Outstanding yellow variety that is self blanching. Stalks are
thick and heavy, but tender without strings. Thick hearts form
early. Excellent table variety.
Tall Utah 52-70 Improved Celery
Green, good heart development, high yield, 12", 105 days.
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3539 Giant Tendercrisp
Almost no calories and chock-full of nutrition! Tendercrisp yields large, 2-foot tall leafstalks that are crunchy and full of flavor. Perfect for soups and salads. 100 days from transplant.
BM72 Giant Red Celery
Large, red stalk, much better flavor than green stalk types, yellow pink hearts great in salad or soup, 85 days.
IP099 Peppermint Stick Celery
Striped, candy-pink stalks shade to green leaves. A lovely plant in the garden or on a dipping tray, has a nice spicy flavor. Tends to keep its color when cooked. Use leaves and stalks for fresh seasoning, 80 days, slow to bolt.
TRN438 Chinese Green Queen
Also known as Shanghai celery. Deep green stem and leaf, great flavor, popular in stir fry, spring or fall, 75 days.
TRN439 Chinese White Stem
Taiwanese heirloom, yellow green stem, sweet, for meat seasoning or stir fry, spring or fall, 75 days.
TRM490 Cutting Celery
Leafy herb with bold celery flavor.
Use fresh in salads, cooked in soup, stew, and mixed vegetables. Also known as leaf celery. 80-85 days.
Growing Celeriac: Sow seeds 10-12 weeks prior to the last frost date in your location. Sow 6 seeds/inch or 2 seeds per cell if using plug trays into a sterile soilless media. The seeds will need light for germination; cover with screened soilless media or vermiculite only 1/8" deep. Germination may take up to 3 weeks. Keep soil moist and warm, 70-75°F (21-24°C), until plants emerge.
After seedlings emerge, reduce temperature to 60-70°F (16-21°C). Once seedlings have two sets of true leaves, transplant to 1-1/2" plug trays or thin to one plant per cell if originally sown in plug trays.
Transplanting: Set out seedlings once the weather has fully settled in late May to mid June. Hardening-off of seedlings is recommended, but only by reducing water and exposing to outdoor conditions carefully. Seedlings should not be exposed to temperatures below 55°F (12.7°C) for a period of 10 days or more; this will induce the plants to start flowering (bolting). Plants should be set 6-8" apart in the row with 18-36" between rows. Irrigate to keep soil moist for uninterrupted growth.
Celeriac is a type of celery grown for its baseball sized, nutty-flavored roots. This European strain is an excellent early-maturing variety. Selected from our trials for its uniform, nearly fiberless white, 3-5 inch diameter roots and good productivity. Stores well. Peel, cut into bite-sized pieces, and saute. Large round root, dark green celery-like leaf, white flesh, 110 days.
W115 Giant Prague
Heirloom. 110 days. Root Celery, this variety is grown for its
large, white roots that is superb fried, or in soup. Taste and
culture much like regular celery, introduced in 1871, popular
in parts of Europe.