The Walden Effect: Farming, simple living, permaculture, and invention.

How to grow cutting celery

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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