Gewone snij cellery is used in the kitchen. It belongs to the same family as the chervil and parsley. It's blood cleansing and is used in the natural medicin. It's a plant which consists of multiple shoots and it has a very bushy growth. You could harvest the leaves by cutting them regurlarly, the plant keeps growing on. Cutting cellery is more aromatic than the green cellerly. Use the leaves and finely sliced stems in soups, salads, stews, sauces in stews, with meat and fish. Annual. Contains a lot of vitamin C.
Soaking: yes
Outdoor sowing: march - july
Germination: 3 - 4 weeks
Germination temp.: 18 - 20 °C
Sowing depth: Shallow - ½ cm
Plant distance: 20 cm
Sow distance inbetween rows: 15 cm
Plant position: sunny with some shade
Harvest period: july - october
Soak the seeds approx. 24 hours before sowing in tepid water. Sow the seeds afterwards. Sow outdoors in rows approx. 15 cm apart from march on. Sow thinly and shallow. Rake the seeds gently in the soil and water profusely. Keep moist and weedfree. Thin the seedlings, when they're large enough to handle, to approx. 20 cm apart.
Celery needs extra nitrogen for a good foliage growth. Water often and don't let the soil dry out. Celery needs a sunny plot with free draining soil. Cut the outer stems before harvesting the foliage. Harvest the celery by cutting the stem with the foliage. Leave a big stump, to grow further. Celery can be frozen to store. Protect the seedlings against slugs and snails.
