What types of celery are and how they differ

For a long time, celery was grown in Russia for decorative purposes. Only in the 17th century did people learn about the nutritional and beneficial properties of this culture, and began to plant food for consumption. They eat from this vegetable both tops and roots.

In the article we will tell you more about the varieties of celery, the peculiarities of its cultivation and useful properties.

Celery varieties

Celery is divided into three groups depending on which part of the plant is eaten.

Sheet

Leafy, or chive celery, has lush, aromatic greens that are eaten all summer. As soon as the leaves are cut, new ones grow in their place. Leaf celery has a weak root system - its root is not suitable for food.

Petiolate

This type of celery has juicy white or green petioles. Coloring depends on the amount of light that hits the vegetable during growth. Petiole species have a large, well-developed fleshy root and a weak leaf rosette.

The value of this variety of celery is in the thickened root parts of the petioles, which ripen by the end of summer.

Root

It is grown both for the foliage and for the rounded, fleshy, tasty root. Root color - brown or gray-white. It can be knobby or flattened in shape, 10-20 cm in diameter. The root has a specific aroma and pulp with a bittersweet taste. Root celery leaves are fluffy and soft.

What is the difference

Celery varieties differ in edible parts.

In leafy celery, they eat juicy greens. It looks like parsley, but is much softer and has a different flavor. In petioled celery, the root part of the petiole is eaten: it is thick, juicy and tasty.

Root celery is grown for its delicious root and lush greenery. Since all the strength of root celery goes to the tops and roots, the petiole is thin and is not suitable for food.

The best varieties of celery

Consider the characteristics of popular varieties of all types of celery.

Sheet

Leaf celery grows earlier than petiole and root celery - for this it is especially appreciated by gardeners.

Zakhar

Medium late variety, subject to growing conditions, greens grow up to 35 cm, petiole of medium length. Leaves are erect, up to 120 of them are formed on one plant, the rosette reaches 26 cm in diameter. The greens of this variety have a delicate taste, so they are eaten fresh.

Cheerfulness

Leaves are eaten after 70 days, they have a pleasant aroma and taste. The plant forms a powerful rosette with dense, erect leaves, they are smooth and glossy. The greens of this variety are cut off twice a season. The Vigor variety is resistant to lack of moisture and temperature extremes. Greens are used fresh and canned.

Samurai

82 days pass from germination to harvest. Medium-sized green leaves with a corrugated edge form on hollow stalks. The samurai is unpretentious, therefore it is cultivated on all types of soil. The leaves have a pleasant aroma and a mild, delicate taste. They are used fresh and dried.

Sail

A variety with a relatively short ripening period: greens are eaten 90 days after germination. The rosette of this variety is half-raised. The sail is appreciated for its unpretentious care. Fragrant leaves are used in salads, sauces, soups.

Pereshkovy

Petiole celery is divided into green varieties that require bleaching and self-bleaching. Celery stalks of the second type are bleached as they grow, covered with earth to the very leaves. Losing their bright green color, they get rid of bitterness and overly spicy taste. Self-bleaching varieties do not require this procedure.

The disadvantages of petiole species are low frost resistance and a short storage period. However, the petioles contain many useful substances, they are used as the main ingredient in dietary dishes. when losing weight.

Male prowess

Needs bleaching. Ready to harvest 150 days after germination. The culture has light green, slightly curved, thick petioles with slight ribbing. The length of the green part is from 45 to 55 cm. The weight of the outlet reaches 600 g, subject to all agrotechnical standards.

Atlant

Needs bleaching. This variety is harvested for 170 days. The stalks of the plant are 45 cm long, the weight of the rosette is about 400 g. If the conditions are met, 3 kg of the crop is harvested from 1 m².

Pascal

Needs bleaching. The crop is harvested after 100 days. The culture forms dark green, slightly curved petioles, reaching a length of 25-30 cm. The weight of the rosette is about 450 g. The petioles have a pleasant aroma, juicy in taste. The variety has increased cold resistance.

Gold

Self-bleaching. Ripening duration - up to 160 days. Light green petioles of medium length, slightly ribbed, slightly curved. Subject to the rules of cultivation, up to 5 kg of the crop is harvested from 1 m².

Tango

Self-bleaching. The life cycle of the plant reaches 180 days. The culture forms bluish-green curved petioles that do not contain coarse fiber. The weight of the rosette reaches 800-900 g. Tango has an increased immunity to rust and flowering.

Malachite

Self-bleaching. It takes 90 days to harvest. The plant forms light green, thick, fleshy, slightly curved, slightly ribbed petioles up to 35 cm long. Under the conditions of cultivation, the weight of the rosette reaches 1.2 kg.

Root

The low popularity of root celery is due to the fact that the number of varieties on sale is limited, and it is difficult to grow it. Root celery is demanding to care for.

Russian size

It ripens in September, forms a weighty root vegetable weighing up to 3 kg with a juicy pulp, pleasant aroma and a light nutty flavor. Whimsical to care for: likes well-lit places, prefers to grow on light, fertile soil.

Egor

Mid-season variety: 175 days pass from germination to ripeness. The leaves are collected in a semi-raised rosette. Root weight - up to 450 g. A rounded root crop with a smooth surface, powerful, grayish-yellow. The pulp is white and aromatic. Yegor has an increased content of sugars, mineral salts and essential oils.

Diamond

The life cycle of a plant is 150 days. The culture forms a smooth rounded root crop weighing 200 g. The peculiarity of the variety is that the pulp retains its white color even after prolonged storage and heat treatment. The diamond rarely goes into the arrow.

Apple

The leaves of the plant have a pleasant aroma. From the moment of planting the seeds to harvesting, it takes up to 160 days. Rounded root crops weighing up to 140 g have snow-white pulp and a smooth surface. Up to 5 kg of crop is harvested from 1 m².

Apple considered the sweetest of the root varieties. It is resistant to diseases and pests.

What varieties to choose for different growing regions

There are several climatic zones in our country, therefore, when choosing a variety for planting, the timing of its ripening is taken into account: early, mid-season, late.

In the central and southern regions, it is customary to grow early and late varieties.The early ones will be sold on the market, the late ones will have time to ripen and will be well stored.

In the northern regions, only early and mid-season varieties are traditionally planted. Due to the onset of cold weather, the late ones do not ripen. Too early varieties are not planted either - they fall under frost. But if you plant them in a greenhouse and follow the cultivation conditions, the harvest is the same as in central Russia.

For the Urals and Siberia, varieties are suitable: from root - Russian Size and Egor, from leaf and petiole - all of the above.

For central Russia, northeastern and central regions: from the root - Diamant and Yablochny, from leaf and petiolate - all the varieties listed above.

Features of cultivation depending on the species

Celery is native to the Mediterranean, where it is warm most of the year. In Russia, the weather conditions are radically different from the Mediterranean ones. Therefore, before growing the selected variety, they study the rules for its cultivation in the climatic conditions of the region of residence.

How to grow leafy celery properly

Leafy celery grown by seedling or direct sowing in the garden. Ready-made seedlings can be bought, but there is a risk that parsley will be hidden under the guise of celery or that the seedlings are infected with diseases.

Seeds are planted for seedlings at the end of March. For 2-3 days before sowing, they are soaked in water to swell. Seeds are sown in boxes, the distance between rows is 6-7 cm. If there are no boxes, peat tablets will do. Place the container with seeds in a room with a constant air temperature of + 20 ... + 25 ° C in a sunny place. Watered after 2 days.

Seedlings appear on 15-20 days, after which the temperature in the room is reduced to + 14 ... + 15 ° С. When 2-3 true leaves appear, the seedlings are transplanted into separate pots: 1 sprout - 1 pot. The seedlings are transferred to the ground in early May.

Reference. The seedling method is more efficient, but because of the small size of the seeds, it is inconvenient to work with them. Their germination rate is low.

In May, seeds are sown by direct sowing. They are planted thickly and shallowly: by 1-2 cm. Celery seeds are small and hard to sprout: sprouts appear on 20-25 days.

Leaf celery care in the open field is watering 2-3 times a week about 5 liters per 1 m². The soil in the garden must be constantly moist. An effective way to achieve these conditions is to mulch and water as the mulch dries. The day after watering, the unmulched beds are loosened to provide the root system with oxygen.

With dense seedlings, the plant is thinned out: weak and painful shoots are removed. They are fed with complex potassium-nitrogen fertilizers 2 weeks after planting on the beds. Be sure to weed as weeds appear so that the plant does not get sick.

Attention! In order for the aromatic greens of celery to be on the table all summer, several varieties are planted with different ripening periods.

Planting and caring for petiolate varieties

Agrotechnics of growing stalked celery is complex - it is sensitive to cold and temperature extremes. Petioles in the process of growth in some varieties will have to be bleached - this also takes time.

Seeds for seedlings planted in March in plastic or wooden containers. Fall asleep in them ordinary soil with a predominance of the peat component and slightly moisturize. The seeds are laid out on the surface, pressed down with a planting board and sprinkled by 3 mm. Again, lightly press down and spray with warm water from a spray bottle.

Cover with foil or glass to create a greenhouse effect. They are placed in a room with a temperature of + 20 ... + 22 ° С. Every day the shelter is removed for ventilation. Spray as the soil dries up.

Petiole celery seeds emerge in 20 days. After that, the temperature is lowered to + 15 ... + 17 ° C, the film (glass) is removed and placed in the light. Water as needed. They are fed with nitrophoska solution 2 times every 10 days.

Important! The best place for celery is an open, sunny, warm area without wind or draft.

Self-bleaching varieties are sown in the garden. Not self-bleaching - in a trench, so it will be easier to bleach the petiole to eliminate bitterness and give it a crunch and a pleasant taste. The petiole is bleached, sprinkling it with earth as it grows. If it is not possible to sprinkle it, it is covered with cardboard / thick paper / wallpaper. And so - until the harvest.

The soil should be loose: for this, manure is introduced into it in the fall, and compost or humus in the spring. The rest of the care is the same as for leaf celery: weeding, loosening, watering. So that the stalk does not rot and be tasty, do not allow stagnation of water in the garden.

Root celery agricultural technology

This species is only gaining popularity. It is more difficult to cultivate it than petiolate varieties.

Root varieties a long growing season - up to 200 days, therefore, for regions with a changeable climate, early varieties are chosen and cultivated through seedlings. In the southern regions, root celery is planted in open ground.

Sow crops for seedlings in late February - early March in light nutrient soil in any container. The seeds are germinated by soaking them in water for 2-3 days. Sprouted seeds are planted in shallow pits, 1-2 pcs. and sprinkle. The boxes are covered with foil. After the emergence of seedlings, it is removed, and the seedlings are lightly sprinkled with earth. If the seedlings are dense, the weak seedlings are removed.

After the appearance of 3-4 leaves, the seedlings dive into separate cups. They do this carefully: if the root is damaged, this will lead to deformation of the root crop or the death of the plant.

Seedlings are sown in open ground in well-heated soil in late May - early June. The distance between seedlings is 20 cm, between rows - 30 cm.

Attention! If the plant falls under the spring cold, it throws out peduncles: in this case, the root crop is not formed.

The land for celery is prepared in the fall: humus is added.

When a plant takes root well, new leaves appear on it. Immediately after that, the soil around the plant is raked off and the excess lateral roots are cut off with a knife. If this is not done, the roots are deformed and will not have a rounded presentation. To prevent the root crop from flattening, the lower leaves of the plant are removed as they appear.

Watering, loosening and weeding is performed in the same way as for leaf celery. And hilling is not recommended for better root formation.

2 weeks after the seedlings have taken root in the garden bed, they are fed mullein or chicken droppings. At the end of July - superphosphate, and when the head begins to tie - with a solution of boric acid.

How different types of celery are used

Celery contains essential oil, vitamins A, E, C, K, B, oxalic acid, mineral salts of potassium, calcium, phosphorus, sodium. Such a valuable composition slows down the aging process, has a calming effect, activates the secretion of gastric juice, and removes toxins from the intestines.

In cooking

Diet and healthy food is impossible without celery. Eaten all parts of the plant:

• the root is boiled and baked;
• the stems are fried, stewed, or eaten raw;
• the leaves are dried, added fresh to salads, used to decorate dishes;
• seeds are included in seasonings.

The plant has a spicy, bittersweet taste, bright aroma. It is added to meat, vegetable, mushroom, and fish dishes.

Delicate juicy stems and leaves, as well as finely chopped roots, are used as an addition to soups and salads. Powdered dried celery is added to sauces, broths, egg, goose, duck and chicken dishes.

Best of all, celery goes well with vegetables: cabbage, beans, eggplant, carrots, potatoes and tomatoes. Celery gives them a spicy taste and rich aroma.

In folk medicine

With daily use, celery has a cleansing, restorative and rejuvenating effect on the body.

The vegetable helps the kidneys, bladder, and colon function.Greens and roots are included in the composition of therapeutic and dietary food for gastritis, gastric ulcer and chronic colitis. Celery increases urine output, so toxins are removed from the body faster. It is also indicated for fatigue and excessive agitation.

When the infusion is used:

• from celery leaves - to remove toxins and toxins;
• from the roots - with constipation, vomiting, gastritis, gastric ulcer and duodenal ulcer.

When drinking the broth:

• from the roots - with mental fatigue, in the complex treatment of diseases of the genital organs;
• from greens - with inflammation of the kidneys and prostatitis;
• from dried herbs or seeds - for the treatment and prevention of urolithiasis;
• from seeds - for painful menstruation.

To prepare an infusion or broth, take 1 part of the plant and 10 parts of water at room temperature, mix and heat in a boiling water bath: infusion - 15 minutes, broth - 30 minutes. The infusion is left at room temperature for 45 minutes, the broth for 10 minutes. The prepared medicine is filtered, the residue is wrung out.

Celery stalks juice is used to treat the affected skin areas for allergic dermatitis and urticaria.

Reference. Celery is considered an essential component of a man's diet. It is a natural aphrodisiac that enhances potency.

Slimming

Regular consumption of celery contributes to weight loss, since this vegetable normalizes metabolism and contains only 18 kcal per 100 g of product. Celery is a “negative calorie” vegetable because it takes more calories to digest it than enter the body. In addition, it has a diuretic effect and eliminates excess fluid in the body. At the heart of the celery diet is soup. Supplement the diet with vegetables and fruits (except for grapes and bananas), rice, lean meat and kefir.

Ingredients for celery soup: 400 g stalks, 6 onions, 3 fresh tomatoes, 500 g white cabbage, 2 green bell peppers, salt and black pepper. The vegetables are washed, peeled, finely chopped, pour 3 liters of water, salt and pepper, boil for 10 minutes, reduce the heat and cook until the vegetables are soft.

Celery diet rules:

• complete rejection of sweet, starchy, salty, smoked and pickled;
• tea and coffee - no sugar;
• celery soup - unlimited.

As a result, diets lose 2 to 4 kg.

Attention! The diet is not suitable for people suffering from thrombophlebitis, varicose veins, ulcers, pancreatitis, hypertension, epilepsy, kidney stones, breastfeeding women.

Conclusion

To get a rich harvest of celery on your site, choose the type and variety of crops wisely, taking into account climatic conditions and growing goals. Celery is a capricious plant, it requires careful care during the seedling period and during growth in the garden.