How to grow aromatic at home, celery.
Celery is somewhere between a vegetable, an aromatic and a medicinal plant, since it is all of them at the same time. As a vegetable, it is part of stews, salads, omelettes and stews. As an aromatic plant it is essential to make herbal salt, among other things, and as a medicinal plant it is used both in infusions and in decoctions, due to its antirheumatic, carminative, aperitive, digestive, diuretic, remineralizing, tonic and even aphrodisiac properties.
And we can benefit from all this if we grow it at home. In the case of celery, it is very easy to grow. We can buy the already grown plant in a nursery or florist, or sow it in a pot from seeds that we can buy in herbalists. Then natural light and plenty of water will be enough to have celery all year round.
We are going to need
A pot of celery or a handful of celery seeds, a pot, soil and a glass jar to keep the leaves dry.
The care and harvest of celery
Each plant has a different treatment. In the case of celery, we can, from a first pot that we acquire in a nursery, have celery, almost, for life. It is an annual plant, that is, it only lasts one year, one season. It grows, develops, flowers (that is, gives seeds), and dies. We only have to harvest these seeds when our celery spikes and dries in summer, and sow them, to have celery again the following season.
Once our celery sprouts, we will cut leaves for daily consumption. If you do not eat so much celery or prefer it dry, for salt or other dressings, we will cut stems, little by little, one a day, for example, and we will dry them hanging, leaves below, in a dark place. 6-7 days will be enough. Then we will put it in glass jars and close it. To keep it in a dark place.
Harvest time | All year round except mid-summer Drying time | 6-7 days Expiry period | Once in boats 1 year Difficulty | Half
Celery is part as a vegetable, salads, pistos, stews, bolognese and soups. Essential ingredient of the famous Ratatouille, or the no less famous Caesar salad and a good touch for the chickpea stew. Indispensable in the preparation of herbal salt. As a digestive tonic along with other plants, in infusions. And above all, raw, well used in salads, in sandwiches such as lettuce, accompanying cheeses, both with toast, in appetizers or as a single dish, accompanied with different creamy cheeses.