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Scientific name: Apium graveolens

Common name: Celery, Parsley

General description: It is an aromatic edible plant of the Apiaceae family. All vegetative parts can be eaten: the root, the stem, and the leaves. The celery root is used in the preparation of soups and broths, the stem in salads, and the leaves as a condiment similar to parsley. It began to be cultivated in the Mediterranean region of North Africa and Southern Europe three thousand years ago. At that time, it was offered as a flower and used as a wreath by athletes. Homer, the Greek poet, described the properties of celery in The Odyssey.

Nutritional facts: The stalks are a source of vitamin A and potassium. The leaves can replace parsley.



Climate: Celery is a sun-loving crop, but if it lives in warmer areas, it's better to grow it in half-shade to prevent the leaves from drying out due to the excessive heat.

Soil: Sandy, deep, moist, rich in organic matter, low acid, well-drained, and with pH between 6.0 and 7.0.

Watering: Regular without soaking.

Associations: Leek, tomato, cauliflower, cabbage, beans, and lettuce.

Sowing season: From February to May

Harvest time: From July to October (4 months after planting).