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Cut and Come Again Celery

November 17, 2012

As Thanksgiving nears, you may be buying celery for stuffing or other celebratory recipes. A neighbor quotes his Italian grandmother who said that a little celery makes everything taste better. I agree.

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My gardening friend, Tori planted it in a container and cuts stalks for cooking whenever she needs it.

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Here’s how to have celery at the ready. I chose a smallish bunch of organic celery, but a two inch chunk of any celery will do.

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The celery end rested in water near a bright window in my kitchen for about a week. I changed the water every few days. Though no roots developed, celery leaves sprouted.

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I planted the ignoble chunk of celery, whose usual end would have been the compost bin, in a large terra cotta pot. The copper ring comes from my husband’s scientific research apparatus–a discarded gasket that may deter marauding snails. When I checked today, the celery was about three inches tall.

Celery is a heavy feeder, requires rich, light soil, abundant moisture and prefers the cooler winter temperatures. Ventura is, and Venice was a prime celery growing region. What do they have in common with Point Loma? Fog and cool temperatures. My celery should do well.

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The celery harvest in Ventura, California. Watercolor by Gerry Segismundo.