Vegetable Seeds Catalogue

Celery & Celeriac

Sds/g: ~2,500                       Feed Requirements: High                                  Usual Seed Life:3 years

Cultural Notes:

  • Celery can be a tricky vegetable to grow, requiring a lot of fertiliser and water throughout the season. The seeds are small and can take up to a couple of weeks to germinate. Once germinated seedlings can ‘just’ disappear (slugs love them) and if the weather turns cold again in late spring they think that they have had a taste of winter and go straight to seed. Bolting occurs when young plants experience temperatures below 13 ºC for 10 days or more. This is why it is recommended to plant in mid-spring when there is still moisture in the soil and the weather is warming up. transplants can be started in early August (they take 10-12 weeks to be ready for transplanting) and planted out in October, however, the roots systems tend to suffer through transplanting. We find the herb or cutting celery easier to grow and still has the distinct celery taste and crispness, the stems are not as thick but they can still be used in soups or for dips. Sow a generous amount of seed 5-7mm deep, 25-30cm apart in rows 75 m apart. Grow celeriac like celery.

Problems:

  • Slugs and under watering are the biggest problems for celery.

Harvest:

  • Harvest outer stems as needed as celery tolerates continuous harvests. Celery can survive light frosts and can be harvested over winter but will keel over in cold valleys or at altitude. Harvest celeriac bulbs when needed and peel off outer layer.

Sowing periods

Cool Climate Periods
Sep 1st to Dec 31st
Temperate Climate Periods
Sep 1st to Jan 31st
Tropical & Sub-Tropical Climate Periods
Feb 1st to Oct 31st
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1 pkt
A$3.50
Botanical Name
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

Organic
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1 pkt
A$3.50
Botanical Name
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.

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1 pkt
A$3.50
Botanical Name
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.

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1 pkt
A$3.50
Botanical Name
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.

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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.