Celery Leaf, Chai Thai (Organic)
Apium graveolens. 50-70 days.
An Asian type that is similar to Chinese celery, but from Thailand. Chai Thai celery has long stems with strongly flavored large, jagged leaves that have a nice golden-green color. Asian celery is often used as a flavoring herb in stews, soups and stir fry dishes. The thin stems are rather different than the thick-stemmed celery most Americans are used to. The flavorful leaves are the primary parts of the plant used – almost like celery flavored parsley. In Thailand, celery is one of the more common herbs used in cooking. We have found that Chai Thai grows well when planted in summer for fall harvest and thrives in cool weather. Early spring sowings are likely to bolt, we recommend succession sowing. We were sent this variety from Thailand by Sarah’s dad, who lived there for almost 20 years.
Sow in pots indoors March through April. Germination in 2-3 weeks. Transplant in fertile soil when plants are 3” tall, to 4-8” centers for celery leaf and 12″ centers for celeriac/celery. Keep well fertilized, watered, and cultivated. Harvest leaves as needed or whole plants when mature.
Collect seeds in second year from 15 or more plants for replanting or culinary use. Cut seed stalks when seeds are dry, thresh by hand, dancing, or hitting seed stalk against sides of a bucket. Winnow and screen to clean. Isolate from other A. graveolens by at least ¼ mile.
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