Growing Chinese Celery or Kintsai

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.

Germination Instructions

Sow indoors or under glass in spring. Surface sow onto moist, well-drained seed compost. Light is needed for germination. Ideal temp. 10-15°C. Germination takes 2-3 weeks approx. Germination can be erratic. Transplant seedlings when large enough to handle, after danger of frost has passed, with 25cm spacing.

Growing Instructions

Prefers any well-drained soil in full or partial sun. Ideal for container planting. Requires regular watering. Can be slow growing.

Cultivation Instructions

Cut and come again. Use the entire sprig, stalk, or leaf only. Harvest as required. Can be dried for use as a seasoning.

Unlike ordinary celery this dwarf form can be grown under protection in pots for use in Winter without heat as it is more hardy than conventional celery varieties and is great in a poly tunnel or greenhouse

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.

How to grow Celery

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