That wonderful celery taste we get in so much Asian food doesn’t come from the classic celery we grow but from this smaller much easier and faster growing variety.
With a long history of use as a flavouring herb and vegetable in China and still one of the more widely grown vegetables there today,
Very sweet with a delicate flavour. The leaves can be used to add wonderful crunch and flavor to salads or as an alternative to watercress as a garnish.. The leaves and stems have a strong celery flavour and can be used as a flavouring in virtually any dish but particularly good stir-fried.
Given good open weather, sowing to maturity can be as little as ten weeks.
TopTip Watering shortly before harvest will make your Celery store for longer.
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