‘Kintsai’, Chinese Celery

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Botanical Name
Apium graveolens var dulce

This herb has been used for centuries in Chinese cooking. The aromatic leaves are vivid green with a peppery, celery flavour that sweetens when cooked. It is used in stir fries, soups, stews and rice dishes or added raw (sparingly) to salads for a bit of a kick. Leaves and stems can be used. Fast growing and produces high yields. 500 seeds.

Sowing Periods
Cool Climate Periods
Aug 1st to Mar 31st
Temperate Climate Periods
Mar 1st to Sep 30th
Tropical & Sub-Tropical Climate Periods
Apr 1st to Jul 31st