Leafy herb with parsley like leaves, thin stems and a celery flavor. Also known as leaf or soup celery, this plant was used centuries ago in Europe and the Orient. It tastes exactly like stalk celery but with a stronger, more peppery flavor. Compact plants grow to around 8 to 12 in. tall and are rarely affected by insects and pests. Easily grown in containers or small spaces, it is a great choice for gardeners who want homegrown celery flavor without the hilling and blanching needed for stalk celery. It can be cut and enjoyed often and will grow back quickly. Though usually grown as an annual, this biennial cousin of wild celery is naturally hardy and vigorous; plants can easily survive temperatures as low as 10°F, and will make it through most Montana winters if covered or mulched. The leaves are best eaten while tender, and can be used like an herb or in any dishes that call for celery. Use fresh in salads or dressing or cooked in soups, stews, pies, stuffing and vegetable dishes. Note: direct seeding is recommended, and plants are very slow to germinate (7-14 days).
Original Seed Source: Fedco. Grown by Greenblade Farm in St. Ignatius, MT. Certified Organic. Apium graveolens var. secalinum
80 – 85 days
1 gram packet.