Chinese celery seed Japanese parsley
LATIN NAME: APIUM GRAVEOLENS
COMMON NAME: Leaf Celery
The leaf celery stalks the upright, leafy plants with the slender, crisp, pale-green stalks and the small, deeply cut, aromatic leaves, the whole plant carrying the fresh, sharp scent. The stalks and the leaves keep the strong, savoury flavour, and the plant crops over the long, cool season. It grows steadily from the seed, and it stands the cool weather well. It likes the sun or the part shade, and the rich, moist, well-drained soil.
Scientific Research & Plant Biotechnology
In the carrot family, the celeries have a long, savoury record in the studies of the leafy vegetables, and the leaf forms appear in the research on the volatile compounds and the cool-season growth. The food scientists value the fresh, sharp flavour, while the nutritionists note the vitamins in the leaves and the stalks. The seed biology fills out the picture, and the growers of the easy cool-season greens keep the forms in their catalogues.
Ecological & Economic Value & Wide Applications
In the kitchen garden, the leaf celery stalks the season with the crisp flavour. The stalks and the deeply cut leaves season the soups, the stir-fries and the stocks for the ages, and they add the fresh crunch to the salads. It crops over the long, cool season and grows well in the rich, moist, well-drained ground. Crisp, savoury and easy.
To grow the Leaf Celery from seed,
Sow the seeds into the fine, moist surface of the pot, then press them in gently, keep the pot in the bright, cool spot and mist lightly
Keep the pot bright and gently misted, and thin the seedlings for the room to grow. The crisp stalks come within the season.
. The seedlings spring up within a couple of weeks, and they grow on steadily. Settle the young plants in the rich, moist, well-drained ground, and the crisp stalks will season the cool season over the years.
Oenanthe javanica seeds
Uses: Culinary/Medicinal
Average plant height 50-70cm. Rapid growth. Green leaves. White stems. Crispy.
Chinese celery. It has a celery-like favour and is added fresh to soups and salads. In Japan the roots are cooked as a vegetable. In Japan it is one of the seven herbs of spring traditionally served in a rice dish made with the greens.