Native to the British Isles and Europe, celery is an ancient herb, revered, respected, and cultivated from the earliest centuries, particularly for flavouring food when salt was a rare and expensive commodity. It was used in those far-off centuries to clear the body of excess fluid, toxins and arthritic aches and pains — one is always astonished to find that all our medical progress only verifies what the ancients knew already! Some 3 000 years ago ancient Egyptians ate celery to give them strong bones, strong muscles and fleetness of foot. In the 5th century BC ancient Chinese used celery to slow ageing and treat illness and flush toxins from the body.
A. CULTIVATION Plant seedlings out 30 cm apart in rows in soil that is deeply dug and compost enriched. I have found that double digging gives me longer stems and I double compost as well as this ensures a mass of juicy leaves and stems for two full years. Plant a second crop within 4 months and do this every 4-5 months all through the year.
B. PROPAGATION Sow the seed in moist, shaded, sand-filled trays and prick out when they are big enough to handle. Plant the little plants in compost-filled bags, keep them moist and in the shade. Gradually bring them out into the sun for longer periods to harden off before planting out in full sun in well-dug soil. Read the rest of this entry »
