Celery & Celeriac

Usually grown as a fresh, munching vegetable, celery is used in our house mostly as a flavourful herb.  Leaves and stalks are harvested and chopped up for soups and stews, and tossed fresh into freezer bags for "fresh" herbs through the winter.  Celeriac is simply celery that has been bred to grow a large root and few leaves, making a lovely winter storage vegetable that adds celery-flavour to cooking.  

Celery and celeriac is an umbelliferae (botanical brother to carrots, dill, Queen Anne's Lace and likewise), and a biennial with seed set in the second growth season.  Start seeds early indoors (approx 10 weeks before planting out), as celery is a relatively slow germinator.  Prefers cool and moist growing conditions, and transplant about 2-3 weeks before last Spring frost.

Approximately 2,000 seeds/gram, or 400 per 0.2g pack.

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TALL UTAH                                                                                                   Certified Organic 100 days.  Standard green celery that produces 20-24" high stalks.  A good fresh-munching crop is made easy by blanching the stems:  transplant seedlings into a 6" deep trench and fill in with soil as the tops grow up.  A deeper green crop - more nutritious and better for flavour - is grown simply by transplanting at soil level. Product code: 1151-CO                               Price:   A = $2.75 (0.2g)

GIANT RED RESELECTION                                                               Certified Organic 100 days.  Breeder Frank Morton has taken a ho-hum red stalked celery and chosen the reddest, most cold-hardy, and most disease-resistant of his crop to bring us this superior performing red celery.  It really does stand out! Product code: 1152-CO                               Price:   A = $2.75 (0.2g)

CELERIAC - BRILLIANT                                                                     SORRY...Sold out by 7-Apr-2010! 100 days.  Surprizingly popular with Hope Seeds customers in 2009 - one of the first things of which we sold out!  Tossed aside as ugly and un-sexy (!) until recently, celeriac is making a comeback with gourmet chefs and gardeners growing a year-round food supply.  Use celeriac either boiled, mashed, cubed into stews, or roasted with garlic and potatoes.  Start seeds early in Feb/Mar (just like celery) and transplant once heavy Spring frosts are over.