A tall celery with red tinged stalks. Great flavour.
A good companion for leeks, tomatoes, French beans and brassicas.
Best surface sow February in a greenhouse. The maincrop can be sown as late as mid-April. Outdoor sown seed rarely germinates satisfactorily. Germinates in 2 - 3 weeks at 15°c. Plant out in May.
Leaf stems - raw or cooked
A fairly common salad ingredient, celery stems are also used to make soups, stews etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to harvesting. Many people find the raw stalks are somewhat indigestible.
Leaves - raw or cooked. They are often used as a flavouring in soups etc. They can also be eaten raw but have a very strong flavour and are probably best as a minor ingredient in a mixed salad. Seed - used as a flavouring for sauces, soups, pickles etc. An essential oil from the seed is also used as a flavouring.
Root - cooked. There is not much of it but it can be cut up and added to soups.