When to harvest celery and how to store it. A crop such as celery is of great value, since this plant is a storehouse of vitamins and microelements. Storage can be organized in such a way that a batch of this vegetable stays fresh all winter.

There are a number of simple rules for collecting and storing celery, following which you can significantly enrich your diet.

What you will learn from this material:

1 Types of celery
2 Harvest
- 2.1 Signs of crop maturation
- 2.2 Vegetable harvest time
- 2.3 Ripening dates in different regions of Russia
3 Rules for harvesting
- 3.1 Leaf and petiole celery
4 Vegetable storage
- 4.1 Refrigeration and freezing
- 4.2 Conservation
- 4.3 Storing fresh celery roots

Types of celery

Celery comes in the following types:

Chereshkovy.

Sheet.

Root.

Harvest

When harvesting celery, you have to focus on a number of significant factors, the main one of which is the type and variety of this vegetable. Other most important factors influencing the timing of root crop digging include the following:

weather conditions, individual in each specific year;
predicted time of frost.

If we are talking about leaf or petiole celery, then it is harvested before the onset of frost, since the leaves and stems wither in the cold, losing all the beneficial substances for which the crop is grown. The maximum time for collecting leaves is the end of September.

As for the root crop, as a rule, it is kept in the ground almost until the first snow. In this case, the gardener has to rely on the weather forecast and personal experience, since the tubers cannot be frozen, otherwise this will affect the taste and quality of storage.

Important! The tubers must ripen well in the ground, since all the beneficial substances are concentrated in them before the snow arrives. If you dig up the tubers earlier, they will not have their nutritional value.

Thus, root celery is removed from the garden around mid-October, or even later.

Harvesting and storing petiole celery

Signs of crop maturation

Signs of ripening of a given vegetable directly depend on which variety they belong to.

Celery is divided into the following types:

varieties that need bleaching;
self-bleaching varieties.

Important! Self-bleaching varieties of crops do not require as much care as varieties that require bleaching. But their disadvantage is that their shelf life, that is, the quality of storage in winter, is also significantly lower than that of varieties that require a bleaching procedure.

The names of root crop varieties belonging to these varieties are presented below.

Varieties, needing whitening:

"Pascal";
"Zakhar";
"Male Valor"

Varieties, not requiring bleaching:

"Tango";
"Golden Feather";
"Gold";
"Malachite";
"Celebrity";
"Latom."

When ripening petiole celery of self-bleaching varieties, the so-called finishing occurs - a process in which the petioles turn white and become tender and crispy. The ripening of varieties that need bleaching depends on how promptly the gardener began the process of bleaching the petioles, which consists of covering the above-ground part of the plant from sunlight.

Important! The main sign of ripening of the petioles is that they acquire a characteristic white color and lose their sharp and spicy taste.

When harvesting root celery, you need to focus on the color of the tops. Once the tops turn yellow and wilt, the roots are ready to be dug out of the garden.

Vegetable harvest time

Cleaning times depend on various factors, in particular:

planting dates;
on the variety and variety;
from the climate zone.

All these factors, of course, are conditional and give only an approximate idea of the timing of collection. It is much more relevant to focus on more important factors, for example, the weather and the onset of frost in a given particular year.

As a rule, celery is planted in mid-to-late May, depending on the weather, since planting seedlings in open ground requires an air temperature of at least twenty degrees, as well as dry and sunny weather.

Depending on the climatic zone of the country, gardeners choose certain varieties of vegetables, which are divided into the following:

early;
average;
late varieties.

The choice of certain varieties depends on the purpose of growing celery. If it is supposed to be stored for a long time, then the choice should be made on late varieties that can withstand frost. If the vegetable is grown in small batches for direct consumption, then it is necessary to choose early varieties.

Below are the names of celery varieties, depending on its variety and timing of its ripening. The names proposed in the table are selected from among the most popular among professional gardeners and amateurs.

Early varieties:

Sheet (“Golden Malachite”).
Chereshkovy (“Sail”).
Root (“Diamant”, “Apple”).

Medium varieties:

Sheet (Tango, Spartan).
Chereshkovy (“Samurai”, “Cheerfulness”).
Kornevoy (“Prague Giant”).

Late varieties:

Sheet (Triumph).
Chereshkovy (“Zakhar”).
Kornevoy (“Anita”, “Maxim”).

Depending on the type of celery it belongs to, it has different ripening periods.

The list below gives approximate dates for planting and ripening celery.

Early varieties: planting time - late April-early May, collection time - July-September.
Medium varieties: planting time is mid-May to late May, harvest time is September to early October.
Late varieties: planting time - late May-early June, harvest time - early October-early November.

As for petiole celery, it is harvested a little later, starting from July–August, after the bleaching period has passed. The timing of harvesting also depends on the type of celery, for example, leaf celery is collected and eaten throughout the summer, immediately after the leaves have fully developed .

Ripening dates in different regions of Russia

The choice of one or another variety of this vegetable also depends on the region of Russia, since, due to the vast territory, different regions are located in different climatic zones, which cannot but affect the ripening time of various crops, including celery.

The Moscow region is characterized by high humidity and moderately cold winters, prone to thaws. For this region, you need to choose late varieties of the crop in question. Accordingly, celery is harvested in the Moscow region in October-November.
Quite snowy winters and hot summers are typical for the Volga region, so gardeners in this region should pay attention to early and middle varieties. Thus, the harvesting time for celery in this region is September-October.
The Urals and Siberia have a very harsh climate with snowy, cold winters and summers that range from hot to cool. Early varieties of vegetables are suitable for these regions. Celery is harvested in the Urals and Siberia from July to September.

Harvesting Rules

Harvesting celery is a very responsible task, since this plant is very capricious to care for and incorrect collection, for example, of leaves can ruin the entire plant.

Leaf and petiole celery

Leaf and petiole celery must be removed in such a way that the root system, on which further growth of leaves depends, is not damaged.

Important! Leaves and petioles should never be plucked. They must be cut off with a sharp knife, leaving less than one centimeter of shoots from the root.

In order to collect celery root, two methods are used:

pulling;
digging.

The first method is quite acceptable for pulling out the root for salad, that is, for direct consumption. If the batch of tubers is intended to be stored for the winter, digging is the best option.

To avoid damaging the tubers, the choice of tool is important. A flat shovel or pitchfork is suitable for this. When digging up a tuber, it is important to grab a large lump of earth.

Important! A month before the expected collection of roots, it is necessary to cut off all the tops with a sharp knife.

The tops require nutrition, so part of the nutrients concentrated in the root will be spent on maintaining the growth of the tops. Once the stems are cut, all the nutrients will begin to concentrate in the roots.

Collection of root celery, as well as useful information about cultivation and care

Vegetable storage

It is possible to store petiole and leaf celery fresh after harvesting for no longer than a month.

Refrigeration and freezing

A refrigerator or balcony is suitable for this purpose, provided that the temperature there is above zero.

The leaves and petioles must be washed, dried, placed in a plastic bag and placed in the refrigerator in the vegetable compartment.

How to freeze celery for storage.

Important! Vegetables must be sorted periodically, since one rotten leaf can ruin the entire batch.

How to store stalked celery in the refrigerator

It is also possible to freeze stems and leaves, as well as celery tubers, but such a product will only be suitable for preparing dishes using heat treatment.

To freeze raw materials, you need to wash them, dry them, cut the roots into several parts and, placing them in bags in small batches, place them in the freezer.

How to Store Leaf Celery in the Refrigerator

Conservation

Celery tubers and stalks are perfect for preparing various types of canned food, where they act as the main raw material, as well as as an integral component of the following home canned food:

marinades;
pickles;
puree.

The photo shows a version of pickled celery with pepper:

The easiest way to prepare celery stock is to ferment it:

Greens and celery tubers are grated.
Add grated carrots and bell pepper to the mixture.
The mixture is placed in a clean enamel container and placed in the refrigerator.

The fermented mixture of celery and vegetables suggested above is an excellent seasoning for making soups.

Storing fresh celery roots

low temperature;
humidity.

How to store celery root

Root vegetables should be kept in a cool place. Therefore, you can wash each fruit, dry it, wrap it in cling film and put it in the refrigerator in the vegetable compartment. This storage method allows you to preserve the freshness and juiciness of the fruit for 10 days.

Vegetable storage rooms

If you intend to store root celery in an apartment, then you need to choose the coldest and darkest place, for example, a pantry; you can also place boxes with wet sand, where the roots should be buried, under the windows in the kitchen.

To prevent the sand from drying out, the boxes can be covered with cling film, which will need to be removed from time to time to prevent the tubers from rotting.
When storing root celery in the country, they can be buried in holes. To do this, root vegetables are placed in a hole in one layer and, covered with sand, sprinkled with earth. This method is good only for areas with mild climates where it does not freeze.
In the basement, shed and cellar, root celery can be stored “sealed” in a special way. They are placed in a box with sand and lime, sprinkled with sand on top and the entire box is covered with clay. When the clay dries, the boxes are placed on racks and shelves.

Celery is a very useful crop, so it is important to do everything to preserve this delicacy for a longer period. By using all the tips and recommendations, you can successfully extend the life of this healthy plant and enjoy its elegant taste.

Celery: when to harvest and how to store video

A crop such as celery is of great value, since this plant is a storehouse of vitamins and microelements. Storage can be organized in such a way that a batch of this vegetable stays fresh all winter. There are a number of simple rules for collecting and storing celery, following which you can significantly enrich your diet.

Types of celery

Celery comes in the following types:

Chereshkovy.

Sheet.

Root.

Harvest

weather conditions, individual in each specific year;
predicted time of frost.

Important! The tubers must ripen well in the ground, since all the beneficial substances are concentrated in them before the snow arrives. If you dig up the tubers earlier, they will not have their nutritional value.

Thus, root celery is removed from the garden around mid-October, or even later.

Video: harvesting and storing petiole celery.

Signs of crop maturation

Signs of ripening of a given vegetable directly depend on which variety they belong to.

Celery is divided into the following types:

varieties that need bleaching;
self-bleaching varieties.

Important! Self-bleaching varieties of crops do not require as much care as varieties that require bleaching. But their disadvantage is that their shelf life, that is, the quality of storage in winter, is also significantly lower than that of varieties that require a bleaching procedure.

The names of root crop varieties belonging to these varieties are presented below.

Varieties, needing whitening:

"Pascal";
"Zakhar";
"Male Valor"

Varieties, not requiring bleaching:

"Tango";
"Golden Feather";
"Gold";
"Malachite";
"Celebrity";
"Latom."

Important! The main sign of ripening of the petioles is that they acquire a characteristic white color and lose their sharp and spicy taste.

When harvesting root celery, you need to focus on the color of the tops. Once the tops turn yellow and wilt, the roots are ready to be dug out of the garden.

Vegetable harvest time

Cleaning times depend on various factors, in particular:

planting dates;
on the variety and variety;
from the climate zone.

Depending on the climatic zone of the country, gardeners choose certain varieties of vegetables, which are divided into the following:

early;
average;
late varieties.

Early varieties:

Sheet (“Golden Malachite”).
Chereshkovy (“Sail”).
Root (“Diamant”, “Apple” ).

Medium varieties:

Leaf ( "Tango", "Spartan" ).
Chereshkovy ( "Samurai", "Cheerfulness" ).
Kornevoy (“Prague Giant”).

Late varieties:

Sheet (Triumph)).
Chereshkovy (“Zakhar”).
Root ( "Anita", "Maxim" ).

Depending on the type of celery it belongs to, it has different ripening periods.

The list below gives approximate dates for planting and ripening celery.

Early varieties: planting time - late April-early May, collection time - July-September.
Medium varieties: planting time is mid-May to late May, harvest time is September to early October.
Late varieties: planting time - late May-early June, harvest time - early October-early November.

As for petiole celery, it is harvested a little later, starting in July–August, after the bleaching period has passed. The timing of harvesting also depends on the variety of celery; for example, leafy celery is collected and eaten throughout the summer, immediately after the leaves have fully developed.

Ripening dates in different regions of Russia

The Moscow region is characterized by high humidity and moderately cold winters, prone to thaws. For this region, you need to choose late varieties of the crop in question. Accordingly, celery is harvested in the Moscow region in October-November.
Quite snowy winters and hot summers are typical for the Volga region, so gardeners in this region should pay attention to early and middle varieties. Thus, the harvesting time for celery in this region is September-October.
The Urals and Siberia have a very harsh climate with snowy, cold winters and summers that range from hot to cool. Early varieties of vegetables are suitable for these regions. Celery is harvested in the Urals and Siberia from July to September.

Harvesting Rules

Harvesting celery is a very responsible task, since this plant is very capricious to care for and incorrect collection, for example, of leaves can ruin the entire plant.

Leaf and petiole celery

Leaf and petiole celery must be removed in such a way that the root system, on which further growth of leaves depends, is not damaged.

Important! Leaves and petioles should never be plucked. They must be cut off with a sharp knife, leaving less than one centimeter of shoots from the root.

In order to collect celery root, two methods are used:

pulling;
digging.

The first method is quite acceptable for pulling out the root for salad, that is, for direct consumption. If the batch of tubers is intended to be stored for the winter, digging is the best option.

To avoid damaging the tubers, the choice of tool is important. A flat shovel or pitchfork is suitable for this. When digging up a tuber, it is important to grab a large lump of earth.

Important! A month before the expected collection of roots, it is necessary to cut off all the tops with a sharp knife.

Video: collecting celery root (as well as useful information about growing and care).

Vegetable storage

It is possible to store petiole and leaf celery fresh after harvesting for no longer than a month.

Refrigeration and freezing

A refrigerator or balcony is suitable for this purpose, provided that the temperature there is above zero.

The leaves and petioles must be washed, dried, placed in a plastic bag and placed in the refrigerator in the vegetable compartment.

Video: how to freeze celery for storage.

Important! Vegetables must be sorted periodically, since one rotten leaf can ruin the entire batch.

Video: how to store stalked celery in the refrigerator.

It is also possible to freeze stems and leaves, as well as celery tubers, but such a product will only be suitable for preparing dishes using heat treatment.

To freeze raw materials, you need to wash them, dry them, cut the roots into several parts and, placing them in bags in small batches, place them in the freezer.

Video: how to store leaf celery in the refrigerator.

Conservation

Celery tubers and stalks are perfect for preparing various types of canned food, where they act as the main raw material, as well as as an integral component of the following home canned food:

marinades;
pickles;
puree.

The photo shows a version of pickled celery with pepper:

The easiest way to prepare celery stock is to ferment it:

Greens and celery tubers are grated.
Add grated carrots and bell pepper to the mixture.
The mixture is placed in a clean enamel container and placed in the refrigerator.

The fermented mixture of celery and vegetables suggested above is an excellent seasoning for making soups.

low temperature;
humidity.

Video: how to store celery root.

Vegetable storage rooms

To prevent the sand from drying out, the boxes can be covered with cling film, which will need to be removed from time to time to prevent the tubers from rotting.
When storing root celery in the country, they can be buried in holes. To do this, root vegetables are placed in a hole in one layer and, covered with sand, sprinkled with earth. This method is good only for areas with mild climates where the substrate does not freeze.
In the basement, shed and cellar, root celery can be stored “sealed” in a special way. They are placed in a box with sand and lime, sprinkled with sand on top and the entire box is covered with clay. When the clay dries, the boxes are placed on racks and shelves.

In contact with

Celery roots mean a rather valuable product that is widely used not only in the culinary world. The plant of this type has gained recognition in the field of folk healing; with its help, even the most complex pathological phenomena are eliminated. However, it is impossible to obtain value if you do not first carry out collection manipulations. There are some subtleties that need to be taken into account. Let's look at them in order.

Cleaning Features

If you seriously decide to stock up on crops, then choose the right time for such manipulations. This simple move will allow you to obtain roots enriched with a full list of chemical compounds.
The main thing in everything is to be slow. There is no need to rush cleaning. If the rhizomes stay in the ground for a long time, this will be counted exclusively as a plus. In this case, the composition will be enriched, and the beneficial substances will enhance their positive effect on the body.
Ripened roots have quite impressive dimensional characteristics. The root vegetable itself is compacted and even hard, the skin is structured and hard. If you adhere to the subtleties of cleaning, your product will last for a very long time. At the same time, it will not rot or deteriorate.
Of course, everything is strictly individual. It is extremely important not to miscalculate in this matter. That is, allow the roots to ripen, but at the same time do not leave them longer than necessary. The only important thing is that it is forbidden to carry out operations during frosts, by which time the products will spoil in the ground.

Sorting

It is very important to check the quality of the received raw materials, otherwise a person risks sending low-quality products for long-term aging that will not bring value to the body. You only need to sort what smells good and tastes good.
First, it is necessary to inspect the received copies. Their peel is compacted, uniform in pigmentation, and has no yellow inclusions or spots of unknown origin. There should also be no nodes present.
In specimens suitable for reception, the upper section is compacted and is not loose or excessively soft. If such a fruit comes to you, get rid of it. Otherwise, it will rot and damage the remaining roots.
It is quite easy to evaluate suitable specimens; you just need to carry out a few more tests. Feel the resulting product. It is of high quality if it is solid. In all other cases, the fruit will not work.
The same goes for sounds. If you hear some voids when tapping, it means the roots are being thrown aside and not used. If the sound is dull, the inner section is not hollow, therefore the fruit is good.
When the above manipulations are implemented, you need to get rid of the greenfinch. To do this, everything is removed, leaving only small processes about three centimeters in length. Next, an interesting variation of the bookmark is selected.

Fridge

If the goal is to preserve all useful elements, then it definitely makes sense to take a closer look at this variation. In this form, the products can last up to six months.
So, you need to eliminate all the soil to get clean specimens. Next, they are wrapped in polyethylene (it is acceptable to take bags) and sent to the vegetable drawer.

Freezing

If you don’t want to worry too much, it is recommended to use a fairly simple method of storing the plant in question. To do this, just remove the peel from the root and chop into strips. Alternatively, the raw material can be passed through a coarse grater or chopped into circles.
Place the prepared raw materials in a ziplock bag and place in the freezer. Alternatively, use an airtight container if desired. If necessary, use the product in portions. It can be added to salads and hot dishes without heat treatment.

Drying

Do not forget that the product in question can not only be frozen, but also dried. At the same time, raw materials can be stored at room temperature without any problems. The product can be presented in the form of straws or slices.
To achieve the desired result, the root must be washed and dried. Cut off all excess, including the peel. Chop into thin slices. Place on parchment and leave in a dark and dry place. At the same time, there should be good ventilation in the room.
Turn the workpiece systematically so that it does not start to rot. In addition, such simple steps will allow drying to proceed evenly. Once the product is completely dry, the structure will be quite brittle and brittle. Transfer the workpiece into linen bags.
Store the product in a cool and dark place. Alternatively, raw materials can be prepared using a vegetable dryer. An oven is also suitable. The only problem will be that the vegetable will lose most of its beneficial qualities.

Pickling

After you have removed the vegetable from the garden, it can be salted. To prepare the raw materials, you will need 0.1 kg. table salt and 0.5 kg. presented product. If you wish, you can add a small amount of your favorite spices.
Finely chop the prepared raw materials into arbitrary pieces. Then the product must be crushed using a meat grinder. Place the finished mixture in a glass container. Add salt layer by layer. Seal the jar and send it to the cellar. Store at +5 degrees.

This type of plant is quite easy to harvest. The main thing is to remove and assemble it correctly. Otherwise, follow the simple instructions. Choose the most suitable type of raw material procurement for yourself. Prepare it properly in advance. In addition, you will always have access to a storehouse of vitamins and microelements.

Video: root celery - growing in productive beds

Harvesting celery root

Cracking of petioles. Occurs due to insufficient watering or excess nitrogen in the soil.

Lack of moisture. Outwardly, insufficient watering may not manifest itself in any way for a long time - the plant looks healthy, develops well, but the middle part of its petioles becomes inedible.

10-15 days after planting, the bed with celery must be fertilized. For feeding, mullein, urea, and chicken droppings are used, diluting them in water in the proportion of 0.5 liters of fertilizer per 1 bucket of water.

How to store celery root?

And for those who want to lose weight, celery will be the best helper. It contains substances that will help you cope with unnecessary calories and get rid of excess weight.

Depending on the storage location, you may need to treat the roots before storing them. For example, if you put it in the cellar, then you just need to cut off the tops. If you store it at home, you need to wash the root vegetables, remove any remaining soil, put them in separate bags or wrap them in film and put them in the refrigerator. Celery is not particularly picky about winter storage conditions, and can last until the summer of next year.

About the benefits of celery

Make sure that by the end of July the root is already well above ground level. Feed it periodically with ash, nettle infusion or slurry. The main difference between root celery and leaf celery is that the most valuable thing in it is the root. Accordingly, you will have to make every effort to ensure that its root is large enough and juicy. You also need to know exactly when to dig up celery root to get maximum results.

In the Leningrad region. I don’t know, but in Tverskaya at the end of September! Well, in the Leningrad region. probably too! Good luck!

Petiole celery is hilled 2-3 weeks before harvesting to bleach the petioles and give them a more delicate taste. You can wrap celery rosettes with craft paper right up to the leaf blades, and this will also bleach the petioles well. Celery is affected by septoria, powdery mildew, fomoz, white and gray rot of root crops, and bacteriosis. Damaged by carrot fly, celery fly and carrot leaf flea beetle. Chemicals against pests are undesirable.

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Petiole celery - cultivation

Varieties of leaf celery (curly and ordinary): Vigor, Zakhar, Kartuli (curly, Transcaucasia), Nezhny, Obninsky. Among the new varieties: Parus, Tango (petiole and leaf).

Petiole celery - planting and care

The plant has diuretic, mild laxative, antiseptic, anti-inflammatory and wound healing properties. Raises the overall tone of the body, increases physical and mental performance. Celery in the garden “befriends” and helps white cabbage, driving away cabbages from it, and cabbage, in turn, stimulates the growth of celery. Grows well next to tomatoes, all types of onions, lettuce, and cauliflower. Can be planted in beds after cucumbers and beans. It is not recommended to plant next to parsley, fennel, potatoes and corn.
As you can see, growing petiole celery is quite a troublesome task. However, if you follow all the rules, you will receive a harvest of tasty and healthy stems for your table.
Shooting. Most often, inedible flower stalks form on petiole celery during drought. Another possible reason is the planting of under- or overgrown seedlings.
When the petioles reach 25-30 cm in length, they begin to bleach them. To do this, weak side shoots are removed, and the remaining petioles are wrapped in paper, leaving only the leaves in the sun. Before harvesting, petiole celery is hilled twice.
Recently, a healthy lifestyle, which includes proper nutrition, has become increasingly popular. At the same time, the popularity of celery, which is so rich in vitamins and beneficial microelements and also used for weight loss, is growing. Celery is a difficult plant. It refers to those rare representatives of the flora that first began to be used as medicine, and only then found their place in the kitchen. In our article we will tell you how to grow petiole celery.
It is better to put it in the compartments where you usually store carrots and beets. In the freezer, celery loses its properties, and it can only be consumed in thermally processed dishes.

Petiole celery - varieties

Inexperienced agronomists may have a completely reasonable question - when to harvest root celery? This question is extremely important, because if you harvest the root crop ahead of schedule, it will not have time to ripen to the end and gain the required size and weight.

Petiole celery - difficulties in growing

Root celery is grown using the seedling method, that is, the seeds are planted in tubs in February so that before the onset of warm weather there is already something to plant in open ground. At the same time, at the stage of growing seedlings, you need to have time to make a double pick, shortening the main root by about a third each time.

The celery harvest begins in September-October, carefully digging out the entire plant along with the roots from the ground. Celery harvesting should begin with self-bleaching varieties.

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Leaf and petiole celery

To grow petiole celery, you need to set aside an area with fertile soil, well-lit and ventilated. It should be borne in mind that celery requires good watering: on average, about two buckets of water are needed per square meter of land.

The beneficial properties of celery and its use in cooking and folk medicine are a separate chapter. In short, we can say that you can eat celery root directly in its raw form. It is added to salads, having previously been grated

The time for harvesting root celery comes in October; there is no need to rush to collect it, since it tolerates cold weather well. You can let it grow until the first frost. But at the same time, make sure that the root crop does not fall into frost - this will negatively affect the process of its storage.

In root celery, beneficial substances do not accumulate in the leaves, but gradually “leave” from them into the root crop, so there is no need to cut off the above-ground part during the summer. And only a few weeks before harvesting it is necessary to tear off the lower side leaves and shoots.

Root celery is one of the last vegetables to be harvested at the end of September, but now you need to rake away the soil from the root

Varieties

Petiole celery is harvested before the onset of frost, and if there is a greenhouse, it is transplanted into it for growing. The petioles and leaf blades of leaf and petiole celery are consumed fresh, boiled or stewed, and also dried for the winter to be used as a seasoning. To prevent peeled celery roots from darkening, they should be dipped in acidified water (you need to add a little lemon juice there). Celery roots will taste better if you simmer them in their own juice. The finer the celery roots are chopped, the more flavorful they are. Raw root vegetables are used in salads, they can be fried in breadcrumbs, like cauliflower.

Celery root (root) has a long growing season (140-200 days), it is best grown through seedlings in March - early April. Its seeds are very small; experienced gardeners advise planting them in small peat pots filled with a nutrient mixture, pouring a little snow on top, compacting it and placing 3-5 celery seeds on top (the seeds will be visible in the snow), and then using a pointed stick to distribute them over surface.
Old varieties: Apple, Delicatessen, Kornevoy Gribovsky. Of the new varieties, the State Register of Varieties recommends Albin, Diamant, Egor, Esaul, Kaskade, President of the Republic of Kazakhstan, Yudinka.
Celery is a wonderful aromatic plant, a biennial from the Umbellaceae (celeryaceae) family, 80-90 cm high. It grows wild in the southern regions of our country. In the North-West, celery is grown only as an annual, because it does not overwinter here. Three varieties of celery are cultivated: root, petiole and leaf. Petiole and leaf celery have a taproot with branches, and these species are grown mainly for greens.
Chereshkov. To save the plants, you need to carefully monitor the cleanliness of the row spacing - remove debris, pull out weeds.

Agricultural technology

Depending on how much effort and time you plan to devote to growing petiole celery, you should choose the variety of this plant: regular or self-bleaching. Self-bleaching varieties of petiole celery do not require preliminary preparation of the trench, there is no need to hill them up, and... therefore, caring for them is easier. But, along with this, they are more afraid of frost.

Planting petiole celery in central Russia begins with growing seedlings. Seeds for it are sown in early March, and seedlings are transferred to open ground in the first ten days of May.

on a grater, or simply cut into pieces and eat. Celery leaves can be used in soups or other prepared foods. They give a special aroma and taste.

You can dig up celery with a pitchfork to avoid damaging the root. The easiest way is to just pull it out. After this, its green part is cut off almost to the base. The tops can be left right here in the beds - next year they will be used for fertilizing and sanitizing the soil.

The difference in caring for root celery is that it does not need to be hilled. On the contrary, the earth is gradually raked away from its root, while at the same time removing the lateral roots. The soil where root celery grows should be moist, but not wet. Compliance with these conditions is necessary in order for the root crop to form a beautiful regular shape, without lateral shoots and roots.

Collection and storage

when carrots and beetroot

Leaves, petioles and celery root are used for canning and pickling cucumbers, tomatoes, peppers and cabbage. Ground celery seed is used in savory baked goods, various sauces, gravies, cheeses, and fish pates. In many countries, celery is used as a component of dry mixtures. It is added to fatty goose and duck soups and tart game soups, and to mushrooms. Celery adds an exquisite aroma to dishes made from beans, eggplant, cabbage, carrots, potatoes and tomato sauces.

Then the pots are covered with glass on top and left until shoots appear. The seedlings grow very slowly for two months; they are planted in the ground in mid-May, in the phase of 3-5 true leaves. The distance between plants is 30 cm. They are fed in June: 1 tsp. superphosphate per 10 liters of water (instead of water, you can use weed infusion). Ash is also sprinkled between the rows. It is useful to constantly mulch the rows with peat - this both nourishes the celery and at the same time drowns out the weeds.

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When do we harvest root (large, round) celery in the Leningrad region?

Alexei

As well as imported varieties: Prague Giant, Snow Globe, Jupiter.

Eugene

In the first year, celery forms a powerful rosette of leaves, but not the second year - flower stems and seeds. Seeds remain viable for three years. Celery has a strong aroma and a sweetish-bitterish spicy taste. All parts of the plant are eaten: seeds, roots, leaves and stems, which are juicier and more tender than, for example, parsley. Celery roots and leaves contain potassium, magnesium, calcium, manganese, iron, zinc, phosphorus and sodium. As well as B vitamins (thiamine, riboflavin), vitamin K, E, provitamin A and ascorbic acid. In addition to minerals, celery contains essential oil, glycoside, choline, protein, carotene, etc. Apiol gives celery its characteristic taste.

Celery is a spicy vegetable with a pleasant specific aroma and taste. Thanks to this, it has long been used by cooks in many countries as an independent ingredient and as a seasoning for meat and vegetable dishes. Celery leaves and stalks are used in salads, and the root can be used as a side dish, boiled or baked. The popularity of the vegetable is explained by the fact that it is rich in beneficial substances: vitamins A, C, PP, B1 and B9, calcium and phosphorus.

The essential oil contained in celery not only gives food a pleasant smell and taste, but also increases the secretory activity of the stomach, which helps stimulate appetite. According to nutritionists, celery is one of those unique gifts of nature that have “negative calorie content,” that is, the body spends more energy on assimilation of the product than it receives from consuming this vegetable. It has been experimentally proven that the active compounds contained in raw celery significantly reduce the level of cortisol, the stress hormone. Rich in vitamins and minerals, the vegetable has a tonic, rejuvenating, cleansing and healing effect. How to grow celery?

This is a moisture-loving, light-loving and frost-resistant crop. Externally, the sprouts of young celery resemble parsley; an adult plant reaches about 50 cm in height. Celery is not a fussy plant, but growing it poses several challenges. First of all, you need to decide what kind of harvest you want to get in the fall - cuttings or root crops, because the choice of varieties depends on this. It is worth noting that the harvest in the form of leaves can be harvested from both types of plants.

If preference is given to root celery, then you should pay attention to varieties such as Danish giant, Esaul, Egor, Albin and Diamant. The main distinguishing feature of these varieties is the formation of a regular tuber without lateral root shoots.

If you plan to plant petiole celery, then you should know that there are self-bleaching (they form a white petiole on their own) and trench (green petiole) varieties. The fact is that the whiter the stalk of a vegetable, the more delicate its taste and the more intense its aroma. Based on the experience of many gardeners, we can say with confidence that the agricultural technology for growing self-bleaching petiole celery is much easier. But the problem of the modern seed market is that very often the trench variety is sold under the guise of a self-bleaching variety.

The type of plant can only be determined during harvesting, and if instead of snow-white cuttings the plant has coarse fibrous shoots, then we can consider that the year spent growing petiole celery was wasted. In order not to find themselves in a hopeless situation, most gardeners purchase seeds of self-bleaching petiole celery and grow it as trench celery. If the seeds in the package correspond to the declared species, then excess so-called “bleaching” will not hurt, and if the seeds are not original, then the gardener will still receive ready-to-eat, tender, juicy petioles. Among the varieties of petiole celery, Golden Feather, Malachite, Utah, Pascal, and Florida are popular.

Celery seedlings

Any type of celery has a long growing season, up to 200 days. How to grow celery from seedlings? This process is the same for both root and petiole varieties. You can start as early as March. Seeds pickled in a weak solution of manganese and dried are sown to a depth of 0.5 cm in containers filled with a mixture of turf soil and humus in a 1:1 ratio. It is convenient to sow very small celery seeds line by line, after mixing them with sand. The first shoots should appear on the tenth day. Now the plants need abundant watering, loosening the soil, timely removal of weeds and sunlight; in cloudy weather, it is recommended to shine electric light on the celery seedlings.

Picking celery seedlings

In the formation phase, 3-4 leaves of the plant are planted in peat cups or cassettes. From this point on, growing root celery is slightly different from growing petiole celery.

Root celery

Picking celery root

At the moment of picking root celery, it is necessary to pinch off a third of the root so that the plant begins to form a root crop as early as possible. A week after picking, each plant must be fed with 2 tbsp. l. nitrophoska solution (1 tsp per 3 liters of water).

Hardening off celery root

A week before the intended planting of seedlings in a permanent place, it is necessary to harden them. As a rule, in central Russia this procedure begins in early May. On the first day, the seedlings are taken out in the daytime for a couple of hours, leaving them in diffuse sunlight. Every day the hardening time increases by 3 hours, and a more sunny place is chosen. You should very carefully expose the delicate foliage of celery to active sunlight; in some cases, burns of young shoots are possible.

Planting root celery

Root celery should be planted in the ground in mid-May in an ordinary way. The distance between plants is 20 cm, between rows - 40 cm. It is better if the plot of land for celery is prepared in the fall - dug up with the application of fertilizers: 5 kg of manure, 20 g of urea, 40 g of superphosphate, 15 g of potassium chloride per 1 m2. If there is no such area, then immediately before planting young plants, you can dig up the soil and add compost at the rate of 5 kg per 1 m2. The secret to getting a good harvest of root celery is that when planting seedlings in the ground, you need to slightly raise the leaf rosette above the ground, then in place of the exposed root the plant will immediately begin to form a root crop. By the way, if when picking seedlings you pinch off a third of the root, then a noticeable root knot should already form at the beginning of the rosette.

Celery root care

Further care for root celery consists of abundant watering, loosening the soil, removing weeds and carrying out several feedings per season with organic fertilizers - bird droppings or slurry. The first feeding is carried out when the plant “recovers” from transplantation and moves to the phase of active growth of green mass. This moment occurs approximately 2 weeks after planting in open ground. The following feedings can be carried out at intervals of 2 - 3 weeks.

Harvesting celery root

Celery root is harvested in mid-autumn, before the first frost. Root vegetables are dug up, dried and stored in a cellar (in sand or sawdust), and greens are dried and used as a seasoning or as a medicine.

Petiole celery

Picking petiole celery

Unlike root celery, petiole seedlings are not shortened when picking. Care involves watering, loosening and fertilizing with a nitrophoska solution.

Hardening petiole celery

Planting petiole celery

In mid-May, seedlings are planted in open ground in a two-row manner - one row is formed, after 15 cm another (adjacent), and the next pair of rows - after 50 cm. The distance between plants in a row should not exceed 15 cm. This method has a number of advantages

Makes watering easier - it can be carried out along the channel between adjacent rows
The density of plants helps to form elongated petioles, which means the amount of harvest increases
In the shade between adjacent rows, celery petioles bleach naturally, which prevents early woodiness.

Caring for petiole celery is similar to caring for root varieties.

Whitening celery stalks

A month before harvest, it is necessary to begin the process of bleaching the petioles. To do this, the leaves of each plant are individually collected into a bundle and loosely tied with strips of soft fabric so that it is convenient to reach the socket. Then the petioles from the root to the leaf blades are tightly wrapped in several layers of newspaper so that they are not exposed to sunlight. Instead of newspaper, you can use straw or corrugated paper. Some gardeners carry out the bleaching procedure like this: a plastic bottle with the bottom and neck cut off is placed over the collected bunch of leaves. The space between the bottle and the petioles is filled with sawdust from deciduous (not coniferous!) trees. As a last resort, you can simply cover the petiole celery bushes with earth, but you need to know that this will have to be done constantly until harvesting, since the earth will gradually slide off the petioles.

Harvesting petiole celery

The harvest of petiole celery is carried out in mid-autumn, before frost. The plants are dug up and, together with the wrapper and roots, placed in the basement. If this is not possible, then the trimmed petioles are placed in a ventilated bag and stored on the bottom shelf of the refrigerator.