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.
My gardening friend, Tori planted it in a container and cuts stalks for cooking whenever she needs it.
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.
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.
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.
The celery harvest in Ventura, California. Watercolor by Gerry Segismundo.
