Celery Seeds,
Amsterdam
Description
(Apium graveolens) Keeping gourmet seasoning on hand is easy with this "cutting" type celery! This particular variety hails from the Netherlands, but it is an Asian type cutting celery, Latin name Apium graveolens secalinum. Also known as Chinese Celery, or Nan Ling, these types tend to have larger leaves and small fibrous stalks. This is a nuanced and balanced seasoning celery. Both the leaves and stalks are excellent for broth, soups, and general use in the kitchen. This care-free cut-and-come again herb rounds out countless dishes and is a chef's favorite.
Growing Tips: Amsterdam celery, also known as Amsterdam Seasoning celery, thrives in cool weather and needs consistent moisture and rich, fertile soil. It is hardy and can tolerate light freeze, making it a versatile plant for different growing seasons. Sprouts form in 15-20 days, and the plant matures in about 80 days.
Plant Details
- Botanical Name
- Apium graveolens var. secalinum
- Life Cycle
- Biennial
- Sun Requirement
- 6–8 hr.
- Days to Germinate
- 15–20
- Days to Maturity
- 80
- Planting Depth
- Surface sow
- Plant Spacing
- 6–10 in.
- Ideal Temperature
- 60–70°F
- Frost Hardy
- Yes
When to Grow
How to Sow and Plant
How to Grow
How to Save Seeds
FAQ
Can I grow Amsterdam celery in containers?
Yes, Amsterdam celery can be grown in containers. Use a pot at least 8 inches deep and wide, filled with a mix of potting soil and compost. Ensure the container has good drainage and water the plants regularly.
How do I harvest Amsterdam celery?
Harvest the leaves by snipping the outer leaves with scissors or garden shears. This encourages bushier growth and provides a continuous supply of fresh leaves. Store harvested leaves in the refrigerator for up to a week.
What are the common pests and diseases for Amsterdam celery?
Watch for aphids, snails, and slugs. Use organic insecticides like neem oil to control pests. To prevent diseases such as leaf blight, ensure good air circulation around the plants and avoid overhead watering.
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