Celery & Celeriac

CELERIAC - Apium graveolens var. rapaceum
Apium graveolens var. rapaceum

This type of celery is grown for its edible bulb, which is strongly flavoured and up to 15cm in diameter with pure white, tender flesh. A typical ingredient for the 'Walddorf Salad', it taste delicious cold or cooked in soups or stews. A slow growing vegetable for well drained, fertile soil. 400 seeds

$3.50
CELERY ‘Golden Self Blanching’ - Apium graveolens var. Dulce
Apium graveolens var. Dulce

A popular heirloom with thick fleshy stalks that have a sweet flavour and are not stringy! A smaller variety (40-60cm) than other varieties that matures a bit earlier. No need to cover stems for blanched effect, the base of the stems are naturally creamy colour. Harvest whole or just stalks when needed. 500 seeds.

$3.50
Heirloom
 
CELERY ‘Par-Cel’ (cutting herb) - Apium graveolens
Apium graveolens

A leaf celery that looks like Italian parsley but retains that distinctive celery flavour. Much easier to grow than traditional bunching celery as it is much more forgiving. Use as a cut and come again herb. We use it in soups, stock, stir fries, juices and fresh in salads. A versatile ‘herb’ with a long harvest period. 300 seeds.

$3.50
Celery ‘Tall Utah’  - Apium graveolens
Apium graveolens

Tall and vigorous, with crisp, succulent, bright green stalks. Growing to 75 cm this variety is a popular salad vegetable eaten raw or used to help flavour soups, stew etc. Stalks and leaves can be used. It grows well in full sun with plenty of rotted organic matter. Not to WA. 500 seeds.

$3.50
‘Kintsai’, Chinese Celery  - Apium graveolens var dulce
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.

$3.50
Heirloom