Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)
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No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Scientific Name: Apium graveolens var. dulce
Ease of Growing: Difficult
Grown as: Biennial
Days to Maturity: 100 days
Hardiness: Half Hardy. Celery is fairly hardy and actually prefers cool weather, but needs a long period of ideal growing conditions (60-70 degrees F) to perform well. It tends to bolt if it gets cold while young. It generally works best as a fall crop.
Crops: Spring Transplant, Spring, Fall Transplant, Fall
Growing Season: Long
Growing Conditions: Cool. Celery must be planned carefully, because it takes so long to grow to maturity from seed and then you get a large crop all at one time. Celery needs a long period (3 months) of cool temperatures (60 to 70 degrees F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored. Celery requires rich, loamy soil; heavy, consistent water; and patience. Incorporate lots of organic matter into the soil to help hold moisture. Avoid overhead watering which can collect between the stalks and promote disease and pest problems.
Outdoor Growing Temp: 40°F - 80°F
Min Outdoor Soil Temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool). Celery doesn't like heat or intense sun and in hot climates will do better in light shade. It does need at least 6 hours of sun daily though.
Water: Medium. Consistent watering is the single most important factor in growing good celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water celery is with a drip system or soaker hose.
Feeder: Heavy. Celery is a hungry plant that needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp weekly.
Suitability: Tolerates light frost
Small Gardens?: Yes.
Containers?: Yes. It is possible to grow celery in containers, so long as you give it plenty of water. Choose a container that has a depth of at least 8", but preferably more. Make sure that your container has drainage holes. Fill with a mixture of potting soil and compost and water thoroughly. Firm your plants well, and fertilize with a mixture of fish and seaweed emulsion. Make sure to place your celery in an area where the temperature does not drop below 55 degrees F. Celery loves sunshine, so be sure to give it at least 6 hours a day. Water regularly (up to twice a day in warmer climates).
Attracts beneficial insects?: Yes. It's white flowers are known for attracting bees.
Forage: Rabbits. Cut into small pieces to prevent choking on strings!
Maintenance: Medium
Plant Height: 24-36"
Spacing: 12-24"
Produces: stalks up to 30" tall.
USDA Hardiness Zones: 3-10
Garden Uses: Vegetable.
Ease of Growing: Difficult
Grown as: Biennial
Days to Maturity: 100 days
Hardiness: Half Hardy. Celery is fairly hardy and actually prefers cool weather, but needs a long period of ideal growing conditions (60-70 degrees F) to perform well. It tends to bolt if it gets cold while young. It generally works best as a fall crop.
Crops: Spring Transplant, Spring, Fall Transplant, Fall
Growing Season: Long
Growing Conditions: Cool. Celery must be planned carefully, because it takes so long to grow to maturity from seed and then you get a large crop all at one time. Celery needs a long period (3 months) of cool temperatures (60 to 70 degrees F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored. Celery requires rich, loamy soil; heavy, consistent water; and patience. Incorporate lots of organic matter into the soil to help hold moisture. Avoid overhead watering which can collect between the stalks and promote disease and pest problems.
Outdoor Growing Temp: 40°F - 80°F
Min Outdoor Soil Temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool). Celery doesn't like heat or intense sun and in hot climates will do better in light shade. It does need at least 6 hours of sun daily though.
Water: Medium. Consistent watering is the single most important factor in growing good celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water celery is with a drip system or soaker hose.
Feeder: Heavy. Celery is a hungry plant that needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp weekly.
Suitability: Tolerates light frost
Small Gardens?: Yes.
Containers?: Yes. It is possible to grow celery in containers, so long as you give it plenty of water. Choose a container that has a depth of at least 8", but preferably more. Make sure that your container has drainage holes. Fill with a mixture of potting soil and compost and water thoroughly. Firm your plants well, and fertilize with a mixture of fish and seaweed emulsion. Make sure to place your celery in an area where the temperature does not drop below 55 degrees F. Celery loves sunshine, so be sure to give it at least 6 hours a day. Water regularly (up to twice a day in warmer climates).
Attracts beneficial insects?: Yes. It's white flowers are known for attracting bees.
Forage: Rabbits. Cut into small pieces to prevent choking on strings!
Maintenance: Medium
Plant Height: 24-36"
Spacing: 12-24"
Produces: stalks up to 30" tall.
USDA Hardiness Zones: 3-10
Garden Uses: Vegetable.
Soil Preparation
Soil Preference:
Soil pH: 6.0-7.0, Ideal 6.3-6.5. Wild Celery grows naturally near water and this is reflected in the plants preference for a rich, deep, moist (but not wet), fairly acid soil, with lots of organic matter. It is a hungry crop, requiring a lot of nitrogen, potassium and phosphorus. Add lime if the soil is acidic.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time: Standard Mix is used to supply phosphorus (colloidal phosphate), potassium (wood ashes or greensand) and micronutrients (kelp). Incorporate it into the top 6" of soil along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2", in top 6" of soil, 1 time: Incorporate a source of organic matter to supply nitrogen and to increase its water holding capacity (use 2" of compost or aged manure). If the soil is heavy, or compacted, you might also think about double digging.
The traditional way to grow Celery was in trenches 12" deep by 12" wide. These were filled with an enriched soil mix.
Soil pH: 6.0-7.0, Ideal 6.3-6.5. Wild Celery grows naturally near water and this is reflected in the plants preference for a rich, deep, moist (but not wet), fairly acid soil, with lots of organic matter. It is a hungry crop, requiring a lot of nitrogen, potassium and phosphorus. Add lime if the soil is acidic.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time: Standard Mix is used to supply phosphorus (colloidal phosphate), potassium (wood ashes or greensand) and micronutrients (kelp). Incorporate it into the top 6" of soil along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
- 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
- 2 parts colloidal phosphate or bone meal (for phosphorus)
- 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
- 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
- 1 part kelp meal (for trace elements)
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2", in top 6" of soil, 1 time: Incorporate a source of organic matter to supply nitrogen and to increase its water holding capacity (use 2" of compost or aged manure). If the soil is heavy, or compacted, you might also think about double digging.
The traditional way to grow Celery was in trenches 12" deep by 12" wide. These were filled with an enriched soil mix.
Start Indoors
Seed Sowing Depth: 0.125" to 0.25". It is sometimes said that the seed must be scattered on the surface and left uncovered, as it needs light to germinate. I haven't found this to be the case though and usually cover it very lightly, so it keeps more evenly moist.
Soil temp for germination: 40°F to 85°F, optimal 60°F to 70°F, optimal 68°F
Total weeks to grow transplant: 10 to 17 (Spring/Summer), 11 to 17 (Fall/Winter)
Germinate:
14-18 weeks before first frost date: Celery seed can be temperamental. It sometimes germinates fairly easily (if slowly), but at other times it is very reluctant. Light may be a factor, but it may also require a daily fluctuation in temperature (to 60° or lower at night). Temperatures above 80°F may inhibit germination. Soaking the seed in hot (120° F) water (or dilute bleach solution) for a half hour (or overnight in manure tea) may also help. Celery is usually started indoors, because it is so slow growing initially. It doesn't mind transplanting when young, so is commonly started in flats.
8-10 weeks before last frost date: Celery seed can be temperamental. It sometimes germinates fairly easily (if slowly), but at other times it is very reluctant. Light may be a factor, but it may also require a daily fluctuation in temperature (to 60° or lower at night). Temperatures above 80°F may inhibit germination. Soaking the seed in hot (120° F) water (or dilute bleach solution) for a half hour (or overnight in manure tea) may also help. Celery is usually started indoors, because it is so slow growing initially. It doesn't mind transplanting when young, so is commonly started in flats.
Harden Off: 1 weeks before last frost date. The seedlings should be hardened off for a few days before planting out.
Soil temp for germination: 40°F to 85°F, optimal 60°F to 70°F, optimal 68°F
Total weeks to grow transplant: 10 to 17 (Spring/Summer), 11 to 17 (Fall/Winter)
Germinate:
14-18 weeks before first frost date: Celery seed can be temperamental. It sometimes germinates fairly easily (if slowly), but at other times it is very reluctant. Light may be a factor, but it may also require a daily fluctuation in temperature (to 60° or lower at night). Temperatures above 80°F may inhibit germination. Soaking the seed in hot (120° F) water (or dilute bleach solution) for a half hour (or overnight in manure tea) may also help. Celery is usually started indoors, because it is so slow growing initially. It doesn't mind transplanting when young, so is commonly started in flats.
8-10 weeks before last frost date: Celery seed can be temperamental. It sometimes germinates fairly easily (if slowly), but at other times it is very reluctant. Light may be a factor, but it may also require a daily fluctuation in temperature (to 60° or lower at night). Temperatures above 80°F may inhibit germination. Soaking the seed in hot (120° F) water (or dilute bleach solution) for a half hour (or overnight in manure tea) may also help. Celery is usually started indoors, because it is so slow growing initially. It doesn't mind transplanting when young, so is commonly started in flats.
Harden Off: 1 weeks before last frost date. The seedlings should be hardened off for a few days before planting out.
Transplant Outdoors
8-10 weeks before first frost date: The seedlings prefer a fairly cool 60°F temperature for growth. Pick out the seedlings when they have their first true leaves, as they seem to benefit from transplanting at this stage. As always, take care to keep them moist. They should take 8 to 12 weeks to reach 5" in height, which is the ideal transplant size. The seedlings should be hardened off for a few days before planting out. When transplanting make sure you keep the root ball of each plant as intact as possible. It is important not to expose the seedling to temperatures below 50° F, as it could vernalize them. They would then react to warmer weather by bolting prematurely. If cold weather returns you will have to protect them with cloches.
0-2 weeks after last frost date: The seedlings prefer a fairly cool 60°F temperature for growth. Pick out the seedlings when they have their first true leaves, as they seem to benefit from transplanting at this stage. As always, take care to keep them moist. They should take 8 to 12 weeks to reach 5" in height, which is the ideal transplant size. The seedlings should be hardened off for a few days before planting out. When transplanting make sure you keep the root ball of each plant as intact as possible. It is important not to expose the seedling to temperatures below 50° F, as it could vernalize them. They would then react to warmer weather by bolting prematurely. If cold weather returns you will have to protect them with cloches.
Cool: Celery must be planned carefully, because it takes so long to grow to maturity from seed and then you get a large crop all at one time. Celery needs a long period (3 months) of cool temperatures (60 to 70 degrees F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored. Celery requires rich, loamy soil; heavy, consistent water; and patience. Incorporate lots of organic matter into the soil to help hold moisture. Avoid overhead watering which can collect between the stalks and promote disease and pest problems.
When outdoor temp: 40°F to 80°F, optimal temp 60°F to 70°F
When min soil temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚F.
Spacing: 8-12", 1 plants per sq ft. The plants are normally arranged in offset rows across the bed. The spacing varies from 8-12", depending upon the fertility of the soil. Plants have been spaced as close as 6" to get a greater quantity of smaller plants.
0-2 weeks after last frost date: The seedlings prefer a fairly cool 60°F temperature for growth. Pick out the seedlings when they have their first true leaves, as they seem to benefit from transplanting at this stage. As always, take care to keep them moist. They should take 8 to 12 weeks to reach 5" in height, which is the ideal transplant size. The seedlings should be hardened off for a few days before planting out. When transplanting make sure you keep the root ball of each plant as intact as possible. It is important not to expose the seedling to temperatures below 50° F, as it could vernalize them. They would then react to warmer weather by bolting prematurely. If cold weather returns you will have to protect them with cloches.
Cool: Celery must be planned carefully, because it takes so long to grow to maturity from seed and then you get a large crop all at one time. Celery needs a long period (3 months) of cool temperatures (60 to 70 degrees F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored. Celery requires rich, loamy soil; heavy, consistent water; and patience. Incorporate lots of organic matter into the soil to help hold moisture. Avoid overhead watering which can collect between the stalks and promote disease and pest problems.
When outdoor temp: 40°F to 80°F, optimal temp 60°F to 70°F
When min soil temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚F.
Spacing: 8-12", 1 plants per sq ft. The plants are normally arranged in offset rows across the bed. The spacing varies from 8-12", depending upon the fertility of the soil. Plants have been spaced as close as 6" to get a greater quantity of smaller plants.
Start Outdoors
When Cool: Celery must be planned carefully, because it takes so long to grow to maturity from seed and then you get a large crop all at one time. Celery needs a long period (3 months) of cool temperatures (60 to 70 degrees F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored. Celery requires rich, loamy soil; heavy, consistent water; and patience. Incorporate lots of organic matter into the soil to help hold moisture. Avoid overhead watering which can collect between the stalks and promote disease and pest problems.
When outdoor temp: 40°F to 80°F, optimal temp 60°F to 70°F
When min soil temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚F.
Seed Depth: 0.125"-0.25". It is sometimes said that the seed must be scattered on the surface and left uncovered, as it needs light to germinate. I haven't found this to be the case though and usually cover it very lightly, so it keeps more evenly moist.
Spacing: 8-12", 1 plants per sq ft. The plants are normally arranged in offset rows across the bed. The spacing varies from 8" to 12", depending upon the fertility of the soil. Plants have been spaced as close as 6" to get a greater quantity of smaller plants.
Spring Crop:
2 weeks before last frost date: Celery can be direct sown, but this is so slow it is only practical in areas with very long, cool growing seasons, such as parts of coastal California. There it is planted in spring to mature in late summer or fall. Of course you still run into the usual problem with direct sowing; the small plants take up bed space, that might be used more profitably for other crops.
Direct sow 2 weeks before last frost: The seed should be sown as early in spring as possible. Use cloches to warm the soil and protect the young seedlings during early growth. In cold soil germination may take up to a month. Usually it is sown quite thickly and harvest thinned several times (the thinnings can be used in the kitchen).
Fall Crop:
12-16 weeks before first frost date: Celery generally does better as a fall crop, planted in mid to late summer. It then matures in the cool weather of fall. Start your fall plants 3 to 4 months before first fall frost.
Support: No
When outdoor temp: 40°F to 80°F, optimal temp 60°F to 70°F
When min soil temp: 50°F. Don't plant celery outside until the daytime temperature stays above 50˚F.
Seed Depth: 0.125"-0.25". It is sometimes said that the seed must be scattered on the surface and left uncovered, as it needs light to germinate. I haven't found this to be the case though and usually cover it very lightly, so it keeps more evenly moist.
Spacing: 8-12", 1 plants per sq ft. The plants are normally arranged in offset rows across the bed. The spacing varies from 8" to 12", depending upon the fertility of the soil. Plants have been spaced as close as 6" to get a greater quantity of smaller plants.
Spring Crop:
2 weeks before last frost date: Celery can be direct sown, but this is so slow it is only practical in areas with very long, cool growing seasons, such as parts of coastal California. There it is planted in spring to mature in late summer or fall. Of course you still run into the usual problem with direct sowing; the small plants take up bed space, that might be used more profitably for other crops.
Direct sow 2 weeks before last frost: The seed should be sown as early in spring as possible. Use cloches to warm the soil and protect the young seedlings during early growth. In cold soil germination may take up to a month. Usually it is sown quite thickly and harvest thinned several times (the thinnings can be used in the kitchen).
Fall Crop:
12-16 weeks before first frost date: Celery generally does better as a fall crop, planted in mid to late summer. It then matures in the cool weather of fall. Start your fall plants 3 to 4 months before first fall frost.
Support: No
Celery must be planned carefully, because it takes a long time to grow to maturity from seed and then you get a large crop all at one time. It is possible to sow it in succession, but this is even more complicated. Celery needs a long period (3 months) of cool temperatures (60 to 70 degree F) for optimal quality. Temperatures above 80 degrees F may make it fibrous and very strongly flavored.
Water Needs: High. Consistent watering is the single most important factor in growing good celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water celery is with a drip system or soaker hose.
Fertilizer Needs: Heavy. Celery is a hungry plant that needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp weekly.
Weeding, regularly: Water, 0.5 inches, regularly, 4 times a week. Consistent watering is the single most important factor in growing good Celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water Celery is with a drip system or soaker hose.
Protecting, after transplanting: Mulch, 2 inches, after transplanting, 1 time. Mulch to conserve moisture, keep down weeds and keep the soil cooler.
Side Dressing, after planting: Compost tea, 5 gallons per 100 sq. ft., after planting, every 3 weeks
Celery needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp regularly.
Support: No
Water Needs: High. Consistent watering is the single most important factor in growing good celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water celery is with a drip system or soaker hose.
Fertilizer Needs: Heavy. Celery is a hungry plant that needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp weekly.
Weeding, regularly: Water, 0.5 inches, regularly, 4 times a week. Consistent watering is the single most important factor in growing good Celery, the soil should never be allowed to dry out. This may mean watering daily in dry weather, though every other day is more usual. Water is particularly critical as harvest time approaches, because this is the time of fastest growth (plants may double in size in their last month). Lack of water at this time can result in bitter, pungent, stringy plants with hollow stems. The best way to water Celery is with a drip system or soaker hose.
Protecting, after transplanting: Mulch, 2 inches, after transplanting, 1 time. Mulch to conserve moisture, keep down weeds and keep the soil cooler.
Side Dressing, after planting: Compost tea, 5 gallons per 100 sq. ft., after planting, every 3 weeks
Celery needs lots of nitrogen to produce its succulent growth. If the soil is poor, feed with compost tea or liquid kelp regularly.
Support: No
Harvesting
Ripening:
Look for uniformly green stalks.
When and How:
Whole Fruit: 1-28 days after maturity.
When: You can harvest individual stalks of Celery as soon as they are big enough to be worthwhile. This does adversely affect the final size of the plants, but also extends the harvest time.
How: Harvest whole plants when the stems are 18˝ to 20˝ tall, by cutting them down at ground level. For best flavor and longest storage, water the plants the day before harvest.
Look for uniformly green stalks.
When and How:
Whole Fruit: 1-28 days after maturity.
When: You can harvest individual stalks of Celery as soon as they are big enough to be worthwhile. This does adversely affect the final size of the plants, but also extends the harvest time.
How: Harvest whole plants when the stems are 18˝ to 20˝ tall, by cutting them down at ground level. For best flavor and longest storage, water the plants the day before harvest.
Storage
Celery can be stored in the refrigerator for 2 weeks.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 7-14 days
Celery can be dried but must be blanched first. Boil stalks for 1 minute and then place in cold or even ice water. Slice into 1/4" squares and dry at 130 to 140˚ F. In roughly 5 or 6 hours the celery should be crispy. Let it cool down for 15 minutes. Place in airtight containers and store in a dark cool location.
Storage Req: Cool, Dry, Drying
Storage Temp: 55-70°F
Storage Length: 180-360 days
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 7-14 days
Celery can be dried but must be blanched first. Boil stalks for 1 minute and then place in cold or even ice water. Slice into 1/4" squares and dry at 130 to 140˚ F. In roughly 5 or 6 hours the celery should be crispy. Let it cool down for 15 minutes. Place in airtight containers and store in a dark cool location.
Storage Req: Cool, Dry, Drying
Storage Temp: 55-70°F
Storage Length: 180-360 days
Celery is a biennial and doesn't produce flowers until its second spring (it sometimes produces flowers prematurely in its first year, but you don't want to save seed from those plants). The biggest problem with saving the seed is just getting the plants to survive the winter. In mild areas they will usually do this in the ground, perhaps under a mulch to protect them from frost. In very cold areas, they will have to be dug up and stored in a root cellar until spring (See Storage).
Celery flowers in the spring of its second year. The plants are cross-pollinated by insects, which makes it hard to save more than one variety at a time (unless you isolate the plants by 1000 feet or more). Save the seed from at least 6 plants to ensure genetic variability. When most of the seed is ripe on the plant, cut the entire head and dry it in a paper bag. Be aware that some fungal diseases can be seed borne.
Seed Viability in Years: 3 - 5 years
Germination Percentage: 55%
Celery flowers in the spring of its second year. The plants are cross-pollinated by insects, which makes it hard to save more than one variety at a time (unless you isolate the plants by 1000 feet or more). Save the seed from at least 6 plants to ensure genetic variability. When most of the seed is ripe on the plant, cut the entire head and dry it in a paper bag. Be aware that some fungal diseases can be seed borne.
Seed Viability in Years: 3 - 5 years
Germination Percentage: 55%
Culinary
Taste: Bold, sweet and crunchy.
Culinary Use: Celery is a mandatory ingredient in most kitchens and a staple in restaurant kitchens. It can be used raw in salads, or cooked in soups and stews for its bouquet of flavor. It is sometimes stuffed to serve as an appetizer.
Leaf stems: raw or cooked. A fairly common salad ingredient, celery stems are also used to make soups, stews etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to harvesting. Many people find the raw stalks are somewhat indigestible.
Leaves: raw or cooked. They are often used as a flavoring in soups etc. They can also be eaten raw but have a very strong flavor and are probably best as a minor ingredient in a mixed salad.
Seed: used as a flavoring for sauces, soups, pickles etc. An essential oil from the seed is also used as a flavoring.
Root: cooked. There is not much of it but it can be cut up and added to soups.
Culinary Use: Celery is a mandatory ingredient in most kitchens and a staple in restaurant kitchens. It can be used raw in salads, or cooked in soups and stews for its bouquet of flavor. It is sometimes stuffed to serve as an appetizer.
Leaf stems: raw or cooked. A fairly common salad ingredient, celery stems are also used to make soups, stews etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to harvesting. Many people find the raw stalks are somewhat indigestible.
Leaves: raw or cooked. They are often used as a flavoring in soups etc. They can also be eaten raw but have a very strong flavor and are probably best as a minor ingredient in a mixed salad.
Seed: used as a flavoring for sauces, soups, pickles etc. An essential oil from the seed is also used as a flavoring.
Root: cooked. There is not much of it but it can be cut up and added to soups.
Medicinal
Although not as medicinally active as wild celery, the cultivated forms of celery also have the same medicinal properties and, when used as an item of the diet, will have a similar effect upon the body. These medicinal uses are as follows:- Wild celery is an aromatic bitter tonic herb that reduces blood pressure, relieves indigestion, stimulates the uterus and is anti-inflammatory. The ripe seeds, herb and root are aperient, carminative, diuretic, emmenagogue, galactogogue, nervine, stimulant and tonic. Wild celery is said to be useful in cases of hysteria, promoting restfulness and sleep and diffusing through the system a mild sustaining influence. The herb should not be prescribed for pregnant women. Seeds purchased for cultivation purposes are often dressed with a fungicide, they should not be used for medicinal purposes. The root is harvested in the autumn and can be used fresh or dried. The whole plant is harvested when fruiting and is usually liquidized to extract the juice. The seeds are harvested as they ripen and are dried for later use. An essential oil obtained from the plant has a calming effect on the central nervous system. Some of its constituents have antispasmodic, sedative and anticonvulsant actions. It has been shown to be of value in treating high blood pressure. A homeopathic remedy is made from the herb. It is used in treating rheumatism and kidney complaints.
Known hazards: If the plant is infected with the fungus Sclerotinia sclerotiorum, skin contact with the sap can cause dermatitis in sensitive people.
Known hazards: If the plant is infected with the fungus Sclerotinia sclerotiorum, skin contact with the sap can cause dermatitis in sensitive people.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Allies: According to companion gardeners, celery thrives with leeks, tomatoes, cauliflower, cabbage, and bush beans.
Companions: Interplant with leeks in trenches, and fill gradually with soil to blanch both vegetables.
Both are potassium lovers; feed with fish emulsion to encourage better growth.
Enemies: None known.
Companions: Interplant with leeks in trenches, and fill gradually with soil to blanch both vegetables.
Both are potassium lovers; feed with fish emulsion to encourage better growth.
Enemies: None known.
Problems
Aphids, celery worms, and slugs. Root rot may develop in overly wet soils. Early blight and late blight can cause significant problem in some areas.
Aphids
Beneficial insects such as Ladybugs, Collops Beetle, Soldier Beetles, Long-legged Flies, Hover Flies, Predaceous Midges, Damsel Bugs, Big-eyed Bugs, Minute Pirate Bugs, Lacewings, Parasitic Wasps,
Hornets, Paper Wasps, and Yellow Jackets all prey on aphids.
Hornets, Paper Wasps, and Yellow Jackets all prey on aphids.
Ladybeetles, Ladybugs, or Ladybird Beetles: Ladybeetles are probably the most well-known of beetles that eat aphids. There are many species, and both the adults and larvae eat aphids. Convergent lady beetles and the seven-spotted ladybeetles are abundant species in the environment. Eggs are found in clutches, yellow and football shaped. Larvae have an alligator-like appearance, and are black with orange markings. Pupae are sedentary. Ladybeetles are commercially available but purchasing is not generally recommended since the adult stage tends to fly away once released. Introductions may be more effective in greenhouses and high tunnels. Diverse plantings can help recruit resident ladybeetles to an area.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.
Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.
Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.
Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark. They are not commercially available.
Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.
To attract Hover Flies to your garden try growing: Fern-leaf yarrow (Achillea filipendulina), Common yarrow
(Achillea millefolium), Carpet bugleweed (Ajuga reptans), Lavender globe lily (Allium tanguticum), Basket of Gold (Alyssum saxatilis), Dill (Anethum graveolens), Golden Marguerite (Anthemis tinctoria), Dwarf alpine aster (Aster alpinus), Masterwort (Astrantia major), \Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Feverfew (Chrysanthemum parthenium), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Buckwheat (Eriogonum fasciculatum CA), Fennel (Foeniculum vulgare), English lavender (Lavandula angustifolia), Poached egg plant (Limnanthes douglasii), Statice (Limonium latifolium), Butter and eggs (Linaria vulgaris), Edging lobelia (Lobelia erinus), Sweet alyssum white (Lobularia maritima), Lemon Balm (Melissa officinalis), Pennyroyal (Mentha pulegium), Spearmint (Mentha spicata), Wild Bergamot (Monarda fistulosa), Rocky Mountain penstemon (Penstemon strictus), Parsley (Petroselinum crispum), Sulfur cinquefoil (Potentilla recta ‘warrenii’), Alpine cinquefoil (Potentilla villosa), Gloriosa daisy (Rudbeckia fulgida), Orange stonecrop (Sedum kamtschaticum), Stonecrops (Sedum spurium), Peter Pan goldenrod (Solidago virgaurea), Wood betony (Stachys officinalis), Marigold “lemon gem” (Tagetes tenuifolia), Crimson thyme (Thymus serpylum coccineus), Spike speedwell (Veronica spicata), Zinnia "liliput" (Zinnia elegans).
Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.
Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.
To attract Big-eyed bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.
To attract Minute Pirate Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum), Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.
Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.
Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.
Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark. They are not commercially available.
Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.
To attract Hover Flies to your garden try growing: Fern-leaf yarrow (Achillea filipendulina), Common yarrow
(Achillea millefolium), Carpet bugleweed (Ajuga reptans), Lavender globe lily (Allium tanguticum), Basket of Gold (Alyssum saxatilis), Dill (Anethum graveolens), Golden Marguerite (Anthemis tinctoria), Dwarf alpine aster (Aster alpinus), Masterwort (Astrantia major), \Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Feverfew (Chrysanthemum parthenium), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Buckwheat (Eriogonum fasciculatum CA), Fennel (Foeniculum vulgare), English lavender (Lavandula angustifolia), Poached egg plant (Limnanthes douglasii), Statice (Limonium latifolium), Butter and eggs (Linaria vulgaris), Edging lobelia (Lobelia erinus), Sweet alyssum white (Lobularia maritima), Lemon Balm (Melissa officinalis), Pennyroyal (Mentha pulegium), Spearmint (Mentha spicata), Wild Bergamot (Monarda fistulosa), Rocky Mountain penstemon (Penstemon strictus), Parsley (Petroselinum crispum), Sulfur cinquefoil (Potentilla recta ‘warrenii’), Alpine cinquefoil (Potentilla villosa), Gloriosa daisy (Rudbeckia fulgida), Orange stonecrop (Sedum kamtschaticum), Stonecrops (Sedum spurium), Peter Pan goldenrod (Solidago virgaurea), Wood betony (Stachys officinalis), Marigold “lemon gem” (Tagetes tenuifolia), Crimson thyme (Thymus serpylum coccineus), Spike speedwell (Veronica spicata), Zinnia "liliput" (Zinnia elegans).
Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.
Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.
To attract Big-eyed bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.
To attract Minute Pirate Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum), Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
Celery worms
Celery worms are the large larva of the black swallowtail butterfly. The most commonly victimized plants include carrots, celery, parsley, dill, fennel and parsnip. They chew the foliage and stems and destroy tops. They are seldom numerous enough to pose a significant problem.
Slugs
Beneficial insects such as earwigs and ground beetles prey on Slugs.
Earwig: prey on Slugs and Snails.
To attract Earwigs to your garden you will need to grow: Celery (Apium graveolens), Beets (Beta vulgaris, Cabbages, Cauliflower (Brassica oleracea/Brassica rapa), Cucumber (Cucumis sativus), Dahlia, Carrot (Daucus carota), Carnation (Dianthus), Carnation (Dianthus caryophyllus), Strawberry (Fragaria ananassa), Hop (Humulus lupulus), Lettuce (Lactuca sativa), Lupin (Lupinus angustifolius), Apple (Malus domestica), Apricot (Prunus armeniaca), Sweet Cherry (Prunus avium), Plum (Prunus domestica), Peach (Prunus persica), European Pear (Pyrus communis), Rhubarb (Rheum hybridum), Roses (Rosa), Tomato (Solanum lycopersicum), Potato (Solanum tuberosum), Grapevine (Vitis vinifera), Corn (Zea mays), Zinnia.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado Potato Beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: Evening Primrose, Amaranthus, and Clover.
To attract Earwigs to your garden you will need to grow: Celery (Apium graveolens), Beets (Beta vulgaris, Cabbages, Cauliflower (Brassica oleracea/Brassica rapa), Cucumber (Cucumis sativus), Dahlia, Carrot (Daucus carota), Carnation (Dianthus), Carnation (Dianthus caryophyllus), Strawberry (Fragaria ananassa), Hop (Humulus lupulus), Lettuce (Lactuca sativa), Lupin (Lupinus angustifolius), Apple (Malus domestica), Apricot (Prunus armeniaca), Sweet Cherry (Prunus avium), Plum (Prunus domestica), Peach (Prunus persica), European Pear (Pyrus communis), Rhubarb (Rheum hybridum), Roses (Rosa), Tomato (Solanum lycopersicum), Potato (Solanum tuberosum), Grapevine (Vitis vinifera), Corn (Zea mays), Zinnia.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado Potato Beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: Evening Primrose, Amaranthus, and Clover.
Nutrition
Celery is mostly water and fiber and has barely any nutritional value. I guess that's why it is associated with people who are trying to lose weight. It does contain some useful phytochemicals, including apigenin, which has anti-cancer properties.
The Health Benefits of Celery
Reduced blood pressure: Celery contains pthalides, which are organic chemical compounds that can lower the level of stress hormones in your blood. This allows your blood vessels to expand, giving your blood more room to move, thereby reducing pressure. When blood pressure is reduced, it puts less stress on the entire cardiovascular system, and reduces the chances of developing atherosclerosis, or suffering from a heart attack or a stroke.
Reduced cholesterol: Eating celery every day may reduce artery-clogging cholesterol (called LDL or “bad” cholesterol). The pthalides in celery also stimulates the secretion of bile juices, which works to reduce cholesterol levels. Less cholesterol means less plaque on the artery walls and a general improvement in heart health. The fiber that is found in celery also works to scrape the cholesterol out of the bloodstream and eliminate it from the body with regular bowel movements, further boosting cardiovascular health.
Antiseptic: Celery seeds help in the elimination of uric acid because it is commonly used for its diuretic properties, meaning that it stimulates urination. Therefore, celery is good for people with bladder disorders, kidney problems, cystitis, and other similar conditions. Celery seeds also assist in preventing urinary tract infections in women.
Healthy joints: Celery is great for people suffering from arthritis, rheumatism and gout. It had anti-inflammatory properties that help to reduce swelling and pain around the joints. Celery sticks also act as a diuretic, which helps to remove uric acid crystals that build up around the body’s joints that can add to the pain and discomfort of frequent joint use. It can also increase the regrowth of tissue in inflamed joints.
Prevents cancer: Celery contains phthalides, flavonoids, and polyacetylenes. These cancer-fighting components detoxify carcinogens. Celery also contains coumarins that enhance the activity of certain white blood cells, which can effectively stave off cancer as well. These antioxidant components seek out free radicals floating in the body and damaging organs and neutralize them before they can result in the development of serious conditions like cancer.
Improved immune system: Celery is rich in vitamin C, which greatly boosts the strength of the immune system. Stimulated by the activity of other antioxidants in celery, it becomes more active and efficient. Because of the high content of vitamin C in celery, eating it regularly can reduce your risk of catching the common cold, as well as protecting you against a variety of other diseases.
Reduces Asthma Symptoms: Vitamin-C prevents free radical damage and it also has anti-inflammatory properties that lessen the severity of inflammatory conditions like asthma.
Cardiovascular health: The notable presence of vitamin C, fiber, and other organic chemicals in the roots of celery promotes cardiovascular health.
Diuretic activity: Celery is rich in both sodium and potassium, and both of these minerals help to regulate the fluid balance in the body. Potassium also acts as a vasodilator, reducing blood pressure.
Relief from migraines: The presence of coumarins can provide relief from migraines. The exact mechanism isn’t completely understood, but research points to a suppression of Nitric Oxide release in the brain which can cause headaches and migraines.
Treats rheumatism: Celery extracts, which contain 85% 3nB, are effective for treating arthritis and muscular pains.
Diabetes Health: Celery leaves are also eaten for treating diabetic conditions, particularly because they are high in fiber, which has been shown to help manage diabetic symptoms.
Relief from ophthalmological diseases: Dripping celery tea drops on eyelids is good for certain ophthalmological conditions, and can improve your eye health, reduce your chances of developing cataracts, and protects you against macular degeneration.
Nerve calming properties: Celery contains high calcium and due to this it is commonly used to calm the nerves.
Weight loss: Health benefits of celery include weight management. Regular drinking of celery juice before meals may help you to reduce your weight. This is because celery is very low in calories, but it is very filling because of the fiber content. Therefore, it can help reduce the tendency to overeat and help you keep the weight down without feeling hungry all the time!
Other benefits: Celery acts as an antioxidant as well, and in truth, all parts of celery including the seeds, roots and leaves can be used. Eating celery regularly helps to avoid diseases of the kidney, pancreas, liver and gallbladder; neuritis, constipation, asthma, high blood pressure, catarrh, pyorrhea and dropsy, mental exhaustion, acidosis, anemia, obesity and tuberculosis. It also helps in the overall health and strength of teeth.
Word of caution: Celery seeds contain volatile oils, flavonoids, coumarins and linoleic acid and are therefore not good for pregnant women because they may cause contractions in the uterus. Other than that, eat as many of those crunchy, green, and healthy stalks as you can!
Reduced cholesterol: Eating celery every day may reduce artery-clogging cholesterol (called LDL or “bad” cholesterol). The pthalides in celery also stimulates the secretion of bile juices, which works to reduce cholesterol levels. Less cholesterol means less plaque on the artery walls and a general improvement in heart health. The fiber that is found in celery also works to scrape the cholesterol out of the bloodstream and eliminate it from the body with regular bowel movements, further boosting cardiovascular health.
Antiseptic: Celery seeds help in the elimination of uric acid because it is commonly used for its diuretic properties, meaning that it stimulates urination. Therefore, celery is good for people with bladder disorders, kidney problems, cystitis, and other similar conditions. Celery seeds also assist in preventing urinary tract infections in women.
Healthy joints: Celery is great for people suffering from arthritis, rheumatism and gout. It had anti-inflammatory properties that help to reduce swelling and pain around the joints. Celery sticks also act as a diuretic, which helps to remove uric acid crystals that build up around the body’s joints that can add to the pain and discomfort of frequent joint use. It can also increase the regrowth of tissue in inflamed joints.
Prevents cancer: Celery contains phthalides, flavonoids, and polyacetylenes. These cancer-fighting components detoxify carcinogens. Celery also contains coumarins that enhance the activity of certain white blood cells, which can effectively stave off cancer as well. These antioxidant components seek out free radicals floating in the body and damaging organs and neutralize them before they can result in the development of serious conditions like cancer.
Improved immune system: Celery is rich in vitamin C, which greatly boosts the strength of the immune system. Stimulated by the activity of other antioxidants in celery, it becomes more active and efficient. Because of the high content of vitamin C in celery, eating it regularly can reduce your risk of catching the common cold, as well as protecting you against a variety of other diseases.
Reduces Asthma Symptoms: Vitamin-C prevents free radical damage and it also has anti-inflammatory properties that lessen the severity of inflammatory conditions like asthma.
Cardiovascular health: The notable presence of vitamin C, fiber, and other organic chemicals in the roots of celery promotes cardiovascular health.
Diuretic activity: Celery is rich in both sodium and potassium, and both of these minerals help to regulate the fluid balance in the body. Potassium also acts as a vasodilator, reducing blood pressure.
Relief from migraines: The presence of coumarins can provide relief from migraines. The exact mechanism isn’t completely understood, but research points to a suppression of Nitric Oxide release in the brain which can cause headaches and migraines.
Treats rheumatism: Celery extracts, which contain 85% 3nB, are effective for treating arthritis and muscular pains.
Diabetes Health: Celery leaves are also eaten for treating diabetic conditions, particularly because they are high in fiber, which has been shown to help manage diabetic symptoms.
Relief from ophthalmological diseases: Dripping celery tea drops on eyelids is good for certain ophthalmological conditions, and can improve your eye health, reduce your chances of developing cataracts, and protects you against macular degeneration.
Nerve calming properties: Celery contains high calcium and due to this it is commonly used to calm the nerves.
Weight loss: Health benefits of celery include weight management. Regular drinking of celery juice before meals may help you to reduce your weight. This is because celery is very low in calories, but it is very filling because of the fiber content. Therefore, it can help reduce the tendency to overeat and help you keep the weight down without feeling hungry all the time!
Other benefits: Celery acts as an antioxidant as well, and in truth, all parts of celery including the seeds, roots and leaves can be used. Eating celery regularly helps to avoid diseases of the kidney, pancreas, liver and gallbladder; neuritis, constipation, asthma, high blood pressure, catarrh, pyorrhea and dropsy, mental exhaustion, acidosis, anemia, obesity and tuberculosis. It also helps in the overall health and strength of teeth.
Word of caution: Celery seeds contain volatile oils, flavonoids, coumarins and linoleic acid and are therefore not good for pregnant women because they may cause contractions in the uterus. Other than that, eat as many of those crunchy, green, and healthy stalks as you can!
The growing plant is an insect repellent, it repels the cabbage white butterfly so is a good companion for brassicas.
Suggested Varieties
Amaranth: Love Lies Bleeding (Heirloom) (Amaranthus caudatus)
$1.00 - $5.60
As a decorative flower, Love-Lies-Bleeding grew in many Victorian English gardens; in the language of flowers, it represents hopeless love. In addition to producing lovely flowers, Love-Lies-Bleeding is a form of the grain-producing plant known as amaranth. A staple grain for the Aztecs and Incas, amaranth was referred to as the "golden grain of the gods" and used in religious rituals. The plant nearly died out when the Spanish Conquistadors declared their religious practices barbaric, and made growing amaranth a capital offense. Today, both the leaves and the seeds of amaranth are an important food source in many parts of the world. This unique grain provides an impressive amount of vitamins and minerals, as well as being very rich in protein.
Amaranth: Red Garnet (Heirloom) (Amaranthus tricolor)
$1.00 - $5.60
Amaranth had a sacred status in the ancient civilizations of the Aztecs and Incas, since the grain was used in various religious rituals. It remains a staple food in modern Mexico and some parts of Asia, being prepared in numerous dishes from sweet to savory. One traditional Mexican treat known as "alegria" is made with amaranth grain and honey or molasses. A super grain, amaranth can be used for gluten free flour; it also makes a complete protein when mixed with another grain. In addition, amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals.
Balm: Lemon (Melissa officinalis)
$1.00 - $5.60
Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.
Beets: Cylindra (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Though Cylindra heirloom beets hail from Denmark, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.
Beets: Detroit Dark Red (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Detroit Dark Red heirloom beets hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips. This globular beet first made its appearance in 1892. However, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens.
Beets: Golden Detroit (Heirloom) (Beta vulgaris)
$1.00 - $5.60
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Beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.
Bergamot: Wild (Monarda fistulosa)
$1.00 - $5.60
Butterfly attracting premier! Bursting with lavender heads of flowers, this popular perennial wildflower puts on a beautiful show! Medium to tall in height, this plant looks great planted en masse, or with other meadow dwellers. Its sweetly aromatic foliage makes it even more desirable. A classic!
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
$1.00 - $5.60
Calabrese Green Sprouting Broccoli is an Italian Heirloom that was named after Calabria (a region in southern Italy). It is known as the most favorable broccoli due to its ability to produce a larger number of heads on lots of thin stalks.
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
Though this extremely cold hardy Purple Sprouting broccoli was bred in England, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. The Italians appreciated it so much that it got the name "Italian asparagus." Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden.
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
The heirloom broccoli variety Waltham 29 is named for Waltham, MA, where researchers at the University of Massachusetts developed it in 1950. However, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden. The Italians appreciated it so much that it got the name "Italian asparagus." After World War I, Italian brothers Stefano and Andrea D'Arrigo brought their Sicilian variety of broccoli and began growing it in San Jose, Calfornia; they later shipped it to Boston's North End, where it established a quickly expanding market.
Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)
$1.00 - $5.60
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Historians believe that the ancient Romans first cultivated Brussels sprouts, but Belgium has the greatest claim on this tiny vegetable. As the name indicates, Brussels sprouts grew in great abundance around the city of Brussels. Since the 1900's, growers in California has produced most of the United States' supply of this vegetable; Long Island Improved in particular is a favorite variety of commercial growers.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Caraway (Carum carvi)
$1.00 - $5.60
Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
$1.00 - $5.60
Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
$1.00 - $5.60
The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
$1.00 - $5.60
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Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
Chives: Garlic (Allium tuberosum)
$1.00 - $5.60
Originating in western China, garlic chives have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. These delicately garlic scented leaves are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron.
Chives: Onion (Allium schoenoprasum var. album)
$1.00 - $5.60
Chives, the oldest species of edible onion known, has been used in China since about 3000 B.C. The botanical name actually comes from the Greek meaning, "reed-like leek". Chives are now grown all over the world; historical legend states that Marco Polo discovered this herb in China and brought it back to his native land. Medieval gardeners often planted chives around the borders for both decoration and to ward off harmful insects. Traditional medicinal uses, though not as common, included treatment for high cholesterol and poor digestion. Along with parsley, tarragon, and chervil, chives is included in the famous blend of herbs known as "Fines herbes." The onion-like flavor of chives makes them a traditional addition to dishes with cheese, eggs, fish, or potatoes; the flowers make a delicate herbal vinegar, in addition to being a colorful addition to salads.
Clover: Crimson (Trifolium incarnatum)
$1.00 - $5.60
Most commonly known as crimson clover, this wildflower is also called Italian or French clover in reference to it's nativity to Europe. This annual species blooms in a strawberry red, and it's delightful fragrance attracts bees by the score! A non-invasive, annual species of clover, it is often used as a cover-crop. In southern climates, plant it during your off-season, and watch the amazing results of this rich, nitrogen producing plant! The earthworms love it! Also a protein-rich forage crop for cattle and livestock, this gem of a wildflower is indispensable!
Coriander: Leisure (Coriandrum sativum)
$1.00 - $5.60
The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.
Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.
Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."
Corn, Popcorn: Shaman's Blue (Hybrid) Open Pollinated (Zea mays)
$1.00 - $5.60
Blue corn originated in the Andes Mountains of Peru, where the native peoples usually ground it into flour for cooking. Indians of Mexico and the southwestern United States also widely used this corn, since its dryness made it an excellent flour corn and gave it good resistance to disease. This exciting blue popcorn receives high marks for both visual and taste appeal. The unique blue/purple kernel pops into mounds of snow white popcorn that will satisfy any popcorn lover with its slightly sweet flavor.
Cosmos: Bright Lights (Cosmos sulphureus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Candy Stripe (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Radiance (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cucumber: Lemon (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: White Wonder (Heirloom) (Cucumis sativus)
$1.00 - $5.60
This high yielding ivory white cucumber variety was introduced into the U.S. and first offered by Burpee Seed Company in 1893. White Wonder Cucumbers are delicious raw, in salads, or pickled.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.
Dill: Dukat (Anethum graveolens)
$1.00 - $5.60
Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
English Marigold (Calendula officinalis)
$1.00 - $5.60
This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. Medicinal uses included treatments for measles and smallpox, as well as for dressing wounds on the battlefield. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.
Fennel: Florence (Foeniculum vulgare var. azoricum)
$1.00 - $5.60
Fennel has a rich history in ancient Greece, where it was called "marathon." The Battle of Marathon in 490 BC and the Italian town of the same name both received their names from this plant, which the Grecians regarded as a symbol of victory. Its medicinal properties, which are many, include an ability to suppress the appetite. In 13th century England, people ate fennel seeds during fast days or long sermons to partially satisfy their hunger; this led to the nickname "meeting seeds." A tea made of fennel became a well known treatment for infant colic or digestive disturbances. The seed of the fennel plant is most commonly found in Middle Eastern cuisine, while the bulb-like portion of the plant is popular in Italian and German cuisine. While culinary use is perfectly safe, large doses of fennel should be avoided by expectant mothers.
Leeks: Giant Musselburg (Heirloom) (Allium porrum)
$1.00 - $5.60
Leeks most likely originated in the Mediterranean region, where they have been cultivated for over 3,000 years. Jewish tradition has included this member of the onion family since their nation's historic sojourn in Egypt. Greek and Roman cultures also record medicinal uses for the leek, and Nero himself ate vast quantities of it with the belief that it would benefit his voice quality. Leeks were later brought to the British Isles by Phonecian traders, where they came to be the national symbol of Wales. This vegetable is not as well known as its close relative, the onion, but chefs and gardeners alike appreciate the leek for its sweeter, more subtle flavor.
Lettuce: Bibb (Heirloom) (Lactuca sativa)
$1.00 - $5.60
This unusual lettuce with a resemblance to both leaf lettuce and iceberg lettuce was first grown by Lt. Jack B. Bibb of Frankfurt, Kentucky in 1935. Lt. Bibb experimented with horticulture in his greenhouse and ended up with this famous variety, which provides the traditional salad lettuce of the Kentucky Derby. Bibb lettuce also has been called "limestone lettuce" because of the high lime content in the Kentucky soil.
Lettuce: Freckles Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Freckles heirloom lettuce, originally known by the German name of "Forellenschluss," which means "speckled like a trout's back," comes from Austria and Southern Germany in the late 18th century. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Oakleaf (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Oakleaf lettuce dates back to 1771, when it was introduced by the French seed company Vilmorin. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Red Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Romaine lettuce, though named for its presence in the papal gardens, dates back to the third millennium BC, where ancient Egyptians depicted this type of lettuce in their bas-reliefs. Another name for Romaine, "Cos," shows another part of its history on the Greek island of Kos. Later, Syrian gardeners began selectively breeding this type of lettuce to have a thick rib and spoon-like shape, since they used lettuce as a spoon for their traditional cuisine.
Marigolds: Naughty Marietta (Tagetes patula)
$1.00 - $5.60
For non-stop bloom until frost, there's nothing better than French marigolds. The single flowers are golden yellow with mahogany streaks, and are very attractive to bees and butterflies. Ideal for planting along borders, or among vegetables to deter pests. Also makes a perfect container plant for pots or window boxes. The deeply divided foliage forms a bushy mound up to 12 inches high.
Marigolds: Sparky Mix French (Tagetes patula)
$1.00 - $5.60
This easy-to-grow French marigold will bloom all season long. Compact mounds up to 12 inches tall will produce vivid bi-color orange and yellow flowers with an unusual form. This unique flower has wider, wavy petals that make these blossoms spectacular when planted en masse. A beautiful choice for containers as well as gardens.
Marigold: White (Tagetes Erecta 'Kilimanjaro')
$1.00 - $5.60
Commonly called African marigold, Aztec marigold, American marigold or big marigold, is native to Mexico and Central America. Big marigold may be the best descriptive name because plants are noted for their large flowerheads. They typically grow from 1-4’ tall and feature huge, mostly double-globular flowers (2-4” diameter) in various shades of yellow, orange, and whitish. This variety is unaffected by high summer heat and generally blooms throughout the summer.
Milkweed: Showy (Asclepias speciosa)
$1.00 - $5.60
A popular native wildflower in western North America, Showy Milkweed commonly occurs on rocky slopes, woodland areas, or along roads or streams. John Torrey, a Columbia University botanist, recorded this species for science in 1820 from a specimen found near the Canadian River. At one time, the silk from this plant’s seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers’ life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. Though this plant is toxic to most animals, butterflies are immune to the plant’s poison and actually become rather poisonous themselves as protection from predators.
Milkweed: Swamp (Asclepias incarnata)
$1.00 - $5.60
As the name indicates, these swamp milkweed seeds for sale thrive in swamps and low meadows or along streams. The bright pink flowers attract swarms of bees and butterflies, and have a sweet scent described as similar to vanilla or cinnamon. At one time, the silk from swamp milkweed seed pods was spun for fabric or used for stuffing pillows; in World War II, school children gathered the silk to provide a cheap filling for soldiers' life jackets. Commercial attempts to make use of this abundant plant included the manufacture of paper, fabric, lubricant, fuel, and rubber; eventually these became impractical and were abandoned. Though this plant is toxic to most animals, butterflies are immune to the plant's poison and actually become rather poisonous themselves as protection from predators.
Mint: Pennyroyal (Mentha Pulegium)
$1.00 - $5.60
Pennyroyal, a member of the mint family, is a perennial herb that was once widely used but is not as common today. It has applications as an herbal remedy, culinary uses and as a decorative touch. Growing pennyroyal in the herb or perennial garden will add color with its lavender blooms.
Nasturtiums: Empress of India (Tropaeolum minus)
$1.00 - $5.60
These brilliant crimson flowers are set off by the deep blue-green leaves. This heirloom variety has a dwarf, bushy habit, and will self-sow. Edible blooms and leaves make a lovely garnish and bright addition to salads.
Nasturtiums: Jewel Mix (Tropaeolum minus)
$1.00 - $5.60
Cheery three-inch blooms in a lovely mix of peach, pink, yellow, orange and red bloom all summer on this dwarf nasturtium. Compact growth and bright blooms make this an ideal choice for garden beds or containers. Thrives in poor soil, and does well in cool weather. The flowers and leaves are edible, and will attract hummingbirds and butterflies as well as beneficial insects.
Parsley: Italian Giant (Heirloom) (Petroselinum crispum var. neapolitanum)
$1.00 - $5.60
Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.
Penstemon: Rocky Mountain (Penstemon strictus)
$1.00 - $5.60
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Hardy, drought tolerant, and stunningly beautiful, what more could you want? Rich indigo blooms tower high on this Beardtongue, and are loved by hummingbirds and bees. Rocky Mountain Penstemon is one of the easiest Beardtongues to grow, and has a long blooming period of about a month in the Spring. A real show stopper!
Poached Egg Plant (Limnanthes douglasii)
$1.00 - $5.60
This native species was first discovered by David Douglas, a Scottish botanist commissioned to collect native American plants suitable for the gardens of Great Britain. The species name "douglasii" honors his discovery, while the genus name "Limnanthes" means "marsh flower" because of this plant's preference for moist soil. This fragrant butterfly magnet has been awarded the Royal Horticultural Society's prestigious Award of Garden Merit.
Radish: Early Scarlet Globe (Heirloom) (Raphanus sativus)
$1.00 - $5.60
Early Scarlet Globe is an early variety of radish and an favorite of many home gardeners because it matures in just 23 days! Though their exact origin is unknown, certainly have been growing in America since the late 19th century. After reviewing an assortment of the early radishes then available, the June 1913 issue of "Garden Magazine" said of Scarlet Globe, "it remains in good table condition longer than any of the early sorts mentioned above."
Radish: German Giant (Heirloom) (Raphanus sativus)
$1.00 - $5.60
Radishes, in their early forms, come from the ancient civilizations of China, Greece, and Egypt; soon, surrounding nations also cultivated this vegetable. While the Oriental nations cultivated the large, elongated radishes, most of the round varieties such as German Giant were developed by the Dutch and the French. German Giant, as the name suggests, is an Amish heirloom that originated in Germany.
Radish: Watermelon (Heirloom) (Raphanus sativus)
$1.00 - $5.60
The Watermelon radish is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country. Watermelon radishes, which orginated in north China near Beijing, are often served sweetened there as a dessert or fruit.
Radish: White Spear Sprouting (Heirloom) (Raphanus sativus)
$1.00 - $5.60
White Spear is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country.
Tomato: Amana Orange (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Amana Orange tomato is an Iowa heirloom obtained from Gary Staley of Brandon, Florida, who named it for the Amana Colonies of Amana, Iowa. The Amana Colonies, a National Historic Landmark since 1965, were completely self sufficient German Pietist communities. The Colonies imported with them their traditions and handcrafts from Germany, including heirloom vegetables such as Amana Orange.
Tomato: Arkansas Traveler (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Arkansas Traveler is an open-pollinated heirloom variety of tomato that was bred by the University of Arkansas in 1968. The plant is indeterminate with round red fruits weighing approximately 6 ounces
Tomato: Beefsteak (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Seed expert Peter Henderson introduced this tomato in 1894, naming it "Henderson's Crimson Cushion." Later renamed Beefsteak, it became a favorite of gardeners in the Northeast. It was developed for resistance to fusarium wilt and nematodes, as well as meaty flesh for eating fresh or cooking.
Tomato: Green Zebra (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Seed expert Tom Wagner of Everett, Washington bred Green Zebra from several green tomato varieties, including Evergreen. Since he was young, Tom had been fascinated with green tomatoes, but was disappointed with their tendency to crack. He set out to create a new green tomato, and Green Zebra was the result; he first offered it for sale in his seed catalog in 1983.
Tomato: Sweetie Cherry (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Heirloom Sweetie Cherry Tomato has a firm texture and was produced for commercial sale in 1980. These succulent fruits can grow up to 1" in diameter, and even though they aren't very big, they still have incredibly high sugar content.
Tomato: Yellow Pear (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
History well documents the Yellow Pear tomato, indicating the presence of this variety in Europe as early as the 17th century. The earliest known reference to this heirloom in North America comes from the sale records of the Hudson Bay Company in Vancouver, Canada. Numerous heirloom seed companies in the United States still offer Yellow Pear as an unusual, delicious little tomato.
Yarrow: Red (Achillea millefolium rubra)
$1.00 - $5.60
Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.
Yarrow: White (Achillea millefolium)
$1.00 - $5.60
Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.
Zinnia: Benary's Giant Carmine Rose (Zinnia elegans)
$1.00 - $5.60
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Benary's Giant Carmine Rose Zinnia are an easy to grow flower that are perfect for gardeners and garden centers who love and deal in cut flowers! They are mostly grown for cut flowers because of their stunning, huge 4-6" bright double blossoms and thick stems. If you are looking for a cut flower that has a tolerance to diseases and last longer in a vase then this one is it!