Cutting Celery: A Cold-Tolerant, Neglected Herb

In November, when I was pulling out the blackened tomatoes and peppers, I noticed a spot of green to the right of the veggie bed. One of my favorite herbs was still going strong despite the frost.  My three cutting celery plants were green with beautiful, feathery leaves.

I use cutting celery in the kitchen quite frequently – unlike celery you buy in a store, cutting celery can add a spicy, pepper-like flavor to meals. Cutting celery (Apium graveolens var. secalinum) looks more like parsley than the stalk celery (Apium graveolens var. dulce) that one purchases in a grocery store. This small, bushy plant has short, hollow stems and plenty of parsley-like leaves. Cutting celery is a very old herb, more popular in European and Asian countries (sometimes it is called Chinese celery). It is not difficult to grow but probably difficult to find as a plant here in the Washington DC area. I start mine from seed under lights, several weeks before the last frost in the spring. I then plant them outside in May, in a very moist area. This particular area is a depression in the veggie bed where rain water collects making the soil moist enough to keep the celery plants happy but too wet for my other vegetables and herbs. Celery needs a constant supply of moisture and a few shots of nitrogen in the summer.

I cut the stems as needed, leaving the plant in the ground. After washing and chopping, I add leaves and stems together to stir fry dishes, soups, stews, and egg and potato dishes toward the end of the cooking period.  Cutting celery has a very strong flavor, more pungent and spicy than stalk celery, much like black pepper. Sometimes I add about a spoonful to a green salad to add that peppery flavor in small amounts. I also sauté chopped celery with diced green pepper and tomato to add to fish or chicken. The leaves can be used as a garnish, either in a drink like a straw or under the entrée, like a roast, on a platter.

A member of the carrot family, cutting celery is a biennial but in my zone 7 garden, I treat it as an annual. Although it is hardy, it sits in a very wet area that will freeze soon, which could kill the roots.  It is better for me to treat my plants as annuals and plan to start a few more from seed each year. If we had an unusually mild winter and my plants did survive, they would flower and set seed, which I could save to grow the following year.

 

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