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Apium graveolens, Leaf Celery (Soup Celery), Green, untreated

£0.79

Used as a flavouring in soups etc. They can also be eaten raw with a milder flavour than normal celery and are probably best as a minor ingredient in a mixed salad.

Leaf celery is often cultivated in many regions of the world, mainly for its edible leaves which are used as a flavouring in soups, salads etc.

The growing plant is an insect repellent, it repels the cabbage white butterfly so is a good companion for leeks, tomatoes, French beans and brassicas.

Prefers a rich light moist soil with some shade in summer. Prefers a sunny position and a pH between 6.6 and 6.8. Tolerates a pH in the range 4.2 to 8.3.

 Plants grow best in a climate with a mean temperature in the range 16 - 21°c, leaf growth is poor at higher temperatures, low temperatures can induce the plant to run to seed prematurely. Plants with 5 or more true leaves will flower following exposure to temperatures between 5 - 10°c for 10 days or more. 

Edible uses

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.

http://practicalplants.org/wiki/Apium_graveolens_secalinum

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