An aromatic leafy vegetable of the Apiaceae family, cultivated for its tender, fleshy stalks and fragrant leaves. Celery seeds produce vigorous plants with lush foliage and strong aroma, suitable for both open-field and greenhouse cultivation.
This crop thrives in cool to mild climates and prefers deep, fertile, and moist soils with good drainage and a pH between 6.0 and 7.0. Sowing takes place from February to April in seedbeds, with transplanting once seedlings reach 10–15 cm in height. Recommended spacing is 25–30 cm between plants and 40–50 cm between rows. Harvesting occurs 90–120 days after transplanting, when stalks are thick, crisp, and aromatic.
Celery is rich in vitamins A, C, and K, folate, and antioxidants, known for its detoxifying and anti-inflammatory properties. Widely used in soups, stews, and salads, it adds freshness and flavor to a wide range of dishes. The variety is noted for its high productivity, cold tolerance, and consistent quality.
