Westlandse dark green cutting Celery - Apium graveolens

The Dark Green 'Westlandse' Cutting Celery is a hardy variety that grows up to 30 cm (12in) tall, resistant to frost and highly aromatic. Its foliage is vigorous, and its stalks are thin, hollow and short with a pleasant flavour. It can be consumed as a vegetable or used as an herb. Sow from March to April for a harvest starting in September.

Celery is a vegetable in the Apiaceae family (formerly known as Umbelliferae) and comes in various forms. The most common types are celeriac, celery branches, and cutting celery. These three types of celery originate from the same plant, the marsh parsley. The marsh parsley is a hardy perennial plant native to Mediterranean countries, also known as perpetual celery.

Regarding cooking, celeriac is cultivated for its large round root with an intense flavour. It can be consumed raw (grated, in remoulade...) or cooked (mashed, gratin, or sautéed). The celery branch is cultivated for its stalks and the central veins of its leaves. For example, they can be consumed raw with salt or cooked to flavour soups or sauces. The leaves of cutting celery are similar to parsley and perfectly enhance soups or slow-cooked dishes. Celery is rich in vitamins and minerals and low in calories.

In the vegetable garden, plant celery in a sunny or partially shaded location. It is a hardy plant that can reach a height of 50 to 70 cm (20 to 28in) for celeriac and celery branches. Only cutting celery is shorter and can be grown in a pot.

Celery prefers fresh, light, and rich soil. Add well-rotted compost in the previous autumn after loosening the soil. During cultivation, provide vegetable fertiliser as celery requires a lot of nutrients. They are excellent autumn-winter vegetables sown under shelter in spring.

Harvesting: Pick the leaves at the base according to your needs for celery branches and cutting celery, starting 5 to 6 months after sowing. Before winter frosts, you can remove the clump to store it in a cellar for several weeks. As for celeriac, it is harvested in autumn and before the first frost. Dig up the bulbs, let them dry on the ground for a day, and cut the leaves above the collar and the rootlets.

Storage: The leaves of celery branches and cutting celery should be consumed fresh to enjoy their aroma fully. However, they can be dried and used as an herb or frozen. Celeriac should be stored in a cool and humid place, protected from light, and can be kept for several months.

Gardener's tip: To limit watering, starting from late May, we recommend mulching the soil with thin successive layers of grass clippings, if possible, mixed with dead leaves. This protective layer helps the soil retain moisture and also reduces weed growth.