Growing celery in the backyard or kitchen garden
Celery is a perennial herb that can easily be grown from seeds, seedlings, or root divisions. We grow two varieties of celery in our garden. It is drought-resistant due to its deep roots and has a spreading habit. It has very little pest pressure, although white flies may infest it without causing much damage. The herb tolerates potting as long as the pots are deep enough.
The 40L and 80L pots allow for daily or weekly harvesting of the leaves, which grow back vigorously. Watering once weekly is sufficient for the large pots. They grow in full sun, shade, and partial shade. They require dividing and re-potting every four to six months, as they may become root-bound. Individual plants also thrive in 4.5L to 10L poly bags for a long time, but require more frequent watering.
Celery
Celery is one of the most versatile herbs and a favourite of backyard gardening. It is responsible for the aroma of barbecue and ‘steak and chops’ spices. Additionally, it is used as a base in soups, omelettes, other spice mixes, stock and many savoury dishes. So, it is easy to see why it is a firm favourite in a garden full of many different herbs.
A spice for meat and vegetable dishes
The fresh leaves’ meaty aroma and chewy texture enrich vegetable dishes when cutting down on meat. In addition, the naturally dried leaves retain a wonderful, mouthwatering aroma for many months. Celery is one of the key ingredients in my quest to eat less meat without feeling deprived of flavour and enjoyment.
Celery leaves on a grilled cheese sandwich, pizza, or omelette help reduce the need for processed cold meats. Consider adding fresh sorrel leaves and mushroom herbs for a more filling meal with complex flavours.
