Apium graveolens secalinum. This cutting leaf celery is like the European cousin to our Summer Kintsai Celery. Both are grown for their leaves, not the crunchy stalks. Amsterdam Cutting Leaf Celery is a Dutch heirloom that is used traditionally to flavour soups and stews. It has larger leaves than stalk celery, and these can be harvested a handful at a time, as needed, rather than cutting the whole plant. The flavour is also more pronounced, a little bit similar to Italian parsley. The stems are hollow and can be quite fibrous, but they are excellent for making stock. This annual plant deserves a place in the herb garden.
Matures in 80 days. (Open-pollinated seeds)
Celery is a refreshing treat from the garden. Children love the stalks with some natural peanut butter. Celery is also great when juiced. Celeriac is a variety of celery that is grown for its root, which can be used in a variety of culinary dishes. You can steam, bake, boil, puree or stir-fry this delicious root — the possibilities are endless! You may also opt to store the root in a cool and dry area of your home. On the Coast, consider growing for picking in the fall and early winter. Follow this handy How to Grow Celery and Celeriac from seeds Guide and grow food.!