Celery is an ancient plant, though it only found its way into gardens and commercial production in the late 1800s. The plant is roughly 95 percent water, and growing celery requires a deep soil rich in organic matter and consistent moisture. (ANN BENNETT PHOTO)
Celery vases were a fixture of Victorian times as a symbol of prestige to display what was once an expensive vegetable. That changed with the introduction of more resilient varieties. Cultivation surged and celery became readily available at moderate prices. (ANN BENNETT PHOTO)
Celery is an ancient plant, though it only found its way into gardens and commercial production in the late 1800s. The plant is roughly 95 percent water, and growing celery requires a deep soil rich in organic matter and consistent moisture. (ANN BENNETT PHOTO)
Celery vases were a fixture of Victorian times as a symbol of prestige to display what was once an expensive vegetable. That changed with the introduction of more resilient varieties. Cultivation surged and celery became readily available at moderate prices. (ANN BENNETT PHOTO)
Celery arrived only recently in my gardens, but has earned a spot of high regard. For the first few decades, I focused on more utilitarian crops, potatoes, corn, tomatoes, squash and greens of all sorts. But a decade ago I began growing celery from seed, starting it indoors in late winter. Its culinary qualities rank it high on the list of cultivars that are fundamentally different fresh from the garden, rather than from the grocery shelves.
Growing pesticide-free celery is another big draw. The plant is roughly 95 percent water, and readily absorbs and retains toxins. It is on the Environmental Working Group’s Dirty Dozen list, 12 soft skinned foods that absorb the most pesticides, just one more reason for home grown.
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