A Guide to Sowing Celery and Other Root Vegetables

Brilliant Celery. Small, round, firm roots. Firm, medium-sized, round, and fairly smooth roots. Mildly fattening and nutty with a nutty aftertaste. When stripped of their husks, these seeds are quite pliable.

Celeriac seeds

These little seeds have been used for centuries to treat an array of diseases. Among them are chronic fatigue, osteoporosis, rheumatism, motion sickness, anemia, intestinal parasites, flatulence, nausea, indigestion, heartburn, gas, bloating, infertility, anorexia and many more. Even today, the ancient Chinese, Egyptians and Greeks use celeriac seed in food, medicine and in their religious ceremonies. Modern research shows that many benefits have been found from this root vegetable. It may have some additional health benefits too, but the best evidence for this is found in the beneficial effects on the symptoms of gluten intolerance. Celeriac seeds contain all eight amino acids, many of which have been proven to be good for the digestive and immune systems.

As far as germination goes, the best place for these sown roots is in a warm sunny location where they will receive ample light and not be bothered by frosts or cold weather. The small dark green heads should be buried in approximately two inches of dirt. For sowing, they should be dug about a foot deeper than they were in the container, depending on the seedling.

When the Celery is fully grown, it will reach one to two inches in height. In early spring it will grow to one inch. They start to grow toward the top of the garden in May or June, reaching full size in August. The Celery seeds per inch in height are larger in the spring than in summer.

In late summer the Celeriac plants start to flower, usually producing a single bloom per bloom. The flowers are small, white-colored, and fragrant. After flowering, the Celeriac seeds fall off by the dozen. Some lucky gardeners find this to be a deterrent to pests; however, it's better to have them fall off rather than trying to pick them off.

As the Celeriac plants reach maturity in late summer they are harvested. The harvesting of the Celeriac seeds per inch is much larger in the fall than in the spring. In the fall, after the Celeriac plants have flowered, they're plucked, mixed with other fruits and vegetables, and frozen. When thawing, they need to be exposed to temperatures around 55 degrees Fahrenheit.

Many people prefer to eat from the bright red, leafy vegetables because they are colorful, rich, and very taste-bud-worthy. These vegetables have wonderful flavor and are good for your health as well. To help preserve the crisp taste of the celery root vegetables, the tops should be removed while the roots are being harvested. This way the leaves will remain green and sweet rather than turn brown as they do when picked. Once the harvesting is complete, the tops should be removed, leaving behind the red, golden, aromatic Celery root vegetables for your enjoyment.

Because they can tolerate low light conditions some gardeners choose to sow their own celery in containers. To achieve this, the seed must be sown in a container and the root vegetables planted in rows. After planting, the tops of the root vegetables should be covered with dirt. In early spring, before the first frosts appear, the soil should be turned slightly over and the top layer watered. The gardener may place a plastic covering over the container and rotate the celery plants every three or four weeks.

When spring comes and the frosts have started to form, the Celery root plants should be dug up and transferred to a cold frame. The soil should be turned over again and the top covered with plastic. When the frosts have died down, the container should be left in a cold frame. In the fall when the temperatures begin to heat up, the plants should be dug out, the dirt torn away from the root cells, and the roots plucked out. The stems should then be soaked in warm water and the cold frame left in a cold basement. This process may be repeated as necessary until all of the celery has been retrieved.

The third method of sowing in Australia is using the self-similar structure, known as the dwarf tomato. The plants are planted upside down in garden planters, which are then covered with sand, peat or vermiculite and the soil heated. It is important to dig the seedlings out of the ground as soon as they have been established, as they will not mature until the cooler season.

The final method of sowing celery and other root vegetables is the French varieties, such as Rapaceum and Apium Graveolens varietal. These plants were originally imported from France and planted in gardens in that country. Although they are now widely grown in other countries, many people still select French varieties for their consumption. They are now available in Australian markets and can be purchased directly from farmer's markets and supermarkets. The seeds can also be ordered online.