How to grow cutting celery
Celery is one of the
herbs/vegetables I used to eat a lot, but found too nitpicky to grow in
my garden. Luckily, I discovered that parsley fills in very well
as a substitute in soups and salads during the spring, fall, and
winter, although in the middle of summer, the herb becomes too woody
and strong to be pleasant raw.
This year, I decided to
try a new celery substitute for those hot summer months --- Par-cel
cutting celery, an heirloom herb dating back to eighteenth century
Netherlands. Cutting celery looks a lot like parsley, with small
stems and lots of leaves, but tastes more like celery. I found
the ribs and leaves very pleasant in tuna salad this year, but would
warn you that if you don't like the slightly bitter taste of celery
leaves, you won't like cutting celery --- there are a lot more leaves
than stalks.
The other downside of
cutting celery is that it didn't seem to want to germinate when
direct-seeded at the frost-free date in my garden. Out of my
small trial packet of 200 seeds, I only ended up with two plants.
If you want to try it out, I suspect that cutting celery might be
better started in flats so you can keep the moisture levels just right
for speedy germination.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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