Chinese celery is a flavorful and aromatic relative of grocery store celery with smaller, hollow stems and a strong peppery flavor. It is petite and perfect for small spaces like containers, herb gardens, or patios.
Chinese celery is often used in stir-fries or to add flavor to soups, stocks, and braised dishes. This variety is rarely eaten raw because of its pronounced flavor and fragrance.
Sow seeds indoors two to four weeks before transplanting to the garden. Seeds germinate best in cooler conditions and should be transplanted after the last frost. Space seedlings 6-10 inches apart in the garden. Chinese celery thrives in well-fertilized, moist soil.
Cut small, tender leaves from the outside of the plant often to promote growth and ensure a potent peppery flavor. Harvest mature plants when they are about 12 inches tall by cutting the entire bundle of leaves with sharp shears.
Celery is a biennial plant and won’t flower until the second year. Dig up the entire plant before the first heavy frost, cover roots with dirt and the stalks with straw, and keep them in a humid location with near-freezing temperatures. In the spring, replant in the garden after the last frost, and the central stalk will thicken and flower.
Once the flowers drop, the seed pod will darken and dry. Pick dry pods and place them in a cloth bag. Shake vigorously to break seeds free from the pod, then separate seeds from the chaff and store in a cool, dry place for up to five years.