Leaf Celery seed Apium graveolens

LATIN NAME: Apium graveolens var. secalinum

COMMON NAME: Leaf Celery

The leaf celery holds its small, ridged, aromatic leaves in the neat, upright clumps, and the small, white flowers open in the loose heads of the second season. The upright, clump-forming, biennial plant carries the many small, deeply cut, ridged, bright-green, strongly aromatic leaves on the slender, green stems and the loose, compound heads of the small, white flowers through the early summer of the second season, one of the fine, generous sights of the kitchen garden. The leaves have a very long record as the fine, aromatic herb of the warm tables, and the plant is a fine, historic presence of the kitchen garden. It is a plant of the open, sunny, deep, rich, moist ground.

Scientific Research & Plant Biotechnology

The leaf celery is a historic subject of the plant science, and the aromatic leaves keep showing up in the work on the celery herbs. The chemistry of the small, deeply cut, ridged leaves, which carry the fine, aromatic oils of the warm kitchens, has been studied at length, and it keeps appearing in the studies of the celery herbs, the aromatic greens and the members of the carrot family. The slender stems and the clump-forming habit have also made it a fine study plant, and the leaf celery is a regular subject of the work on the aromatic leaves of the warm world.

Ecological & Economic Value & Wide Applications

The leaf celery is a fine, generous herb of the kitchen garden and the warm table. The many small, deeply cut, ridged, bright-green, strongly aromatic leaves have a very long record as the fine, aromatic herb of the warm tables, the fresh leaves coming to the soups, the stews, the stocks and the salads of the old kitchens, while the loose, compound heads of the small, white flowers open through the early summer of the second season, drawing the bees. It is one of the fine choices for the kitchen garden, the pot and the study collection, and it has been written up in the culinary and the botanical papers for the aromatic leaves and the very long history. It is a fine, generous herb of the open, sunny, deep, rich, moist garden.

Sow in the early spring for the summer leaves, and the aromatic greens will come fast.

To grow the leaf celery from seed, sow the tiny, ridged seeds just below the surface of the tray of fine, moist soil, keep the tray in a bright, open spot and water gently, then set the young plants out in the open ground. The seedlings come through within a couple of weeks and grow on steadily. With the sun and the deep, rich, moist ground, the aromatic leaves will fill the warm season.

Leaf celery or cutting celery looks just like parsley but tastes like celery use in soups, salads and garnish. The leaves are finely cut and resemble parsley.

Uses: Culinary/Medicinal
Curly, aromatic leaves are used to season soups and stews, or as a refreshing garnish. No blanching required.