The best varieties of petiole celery: “Pascal”, “Atlant”, “Utah” and others
The stems are the most vitamin-rich part of celery, but in leaf and root celery they are small, fibrous and overly spicy, so they are only suitable as a spice. Petiole celery is grown for its juicy stems. To understand what the taste of a vegetable depends on and to choose the optimal plants for local climatic conditions, let’s consider the best varieties of this species.
Varieties of petiole celery varieties
Several centuries ago, celery stalks were used only for medicinal purposes.. Over time, the plant became a popular spice and vegetable crop and was included in the list of the healthiest foods.
Petiole celery is grown for the sake of juicy spicy stems. They are universal in use and are high in vitamins and minerals. Plants have a long growing season (70–180 days), so in cold regions the crop is planted only by seedlings.
According to ripening time, varieties are divided into:
- early;
- mid-season;
- late.
Celery with any ripening period is suitable for the south and middle zone. In the climatic conditions of Siberia and the Urals, plants with early and medium maturity are planted. Late-ripening ones are grown only in greenhouses.
Celery petioles come in different colors: pinkish and dark red, green and almost white. White petioles have high culinary value. They have a mild aroma and a sweetish taste without bitterness.
Important! 2 weeks before full ripeness, the colored stems are specially bleached: they are wrapped in any dense material that allows air to pass through and allowed to ripen.
A special microclimate and the absence of light improve taste and aroma. According to cultivation technology, depending on the color of the stems, petiole species are divided into 2 groups:
- green and red varieties, which are additionally bleached;
- self-bleaching varieties that do not require bleaching.
Petiole celery seeds store well, and their germination rate only increases over time.
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The best green varieties
Such the plants are high-yielding and adapted to different climatic conditions, unpretentious, tolerate drought and cold well. To improve the taste of the petioles and remove excessive bitterness and pungent odor, the stems of these varieties are bleached at the stage of technical ripeness.
Pascal
Mid-season cold-resistant variety ripens within 150 days. Suitable for greenhouses and open ground. It is recommended to grow it in seedlings. Petiole celery Pascal is sown at the end of March, seedlings with 5-6 leaves are planted in the ground at the beginning of May.
A mature plant has an erect rosette that forms up to 20 stems and weighs about 450 g. The petioles are light green, slightly ribbed, grow up to 25 cm, each 4 cm wide at the base. The leaves are dark with a slight gloss. 3-4 kg of petioles are collected from 1 m².
Atlant
This mid-season variety with a ripening period of 150–170 days. Grows better in greenhouses. Seeds for seedlings are sown in mid-March and planted in the ground by early June.
A plant with a straight rosette with a diameter of about 50 cm and a weight of 300–400 g is distinguished by a rich aroma. The petioles are bright green with slight ribbing, 40–45 cm high. The leaves are medium-sized with a strong gloss. The average yield from 1 m² is 3 kg.
Attention! According to reviews from experienced vegetable growers, it is better to sow Atlanta seeds without deepening.
Male valor
An early ripening variety with a ripening period of 150–165 days, it is unpretentious, grows well in greenhouses. Seeds are sown in the first ten days of March and transplanted into the ground by the end of May.
The plant has a powerful straight rosette consisting of 15 tightly closed stems. The petioles are round, smooth, even, weighing up to 650 g and up to 55 cm long, painted light green. The leaves are glossy. The culture stands out for its good germination and juicy petioles with a tart aroma. Productivity reaches 4 kg per 1 m².
Triumph
Medium-ripening variety - ripens within 130 days. Suitable for open ground, greenhouses and home growing. Seeds are sown in mid-March, and seedlings are transplanted into beds in the last ten days of May.
The plant has a neat rosette with fleshy, erect petioles of emerald color. up to 30 cm tall, strong aroma and bright sour taste. Productivity per 1 m² is about 3 kg.
Crunch
A mid-season variety that ripens in 120 days and is resistant to cold. It is planted in greenhouses and open beds. Seeds are sown in early March and transplanted into the ground in mid-May.
The plant is small with a vertical bushy rosette up to 30 cm in diameter. The dark green petioles are elastic, fleshy, with a ribbed surface, grow up to 45 cm. Up to 3 kg of greenery is collected from 1 m². Crunch has a soft sweetish aroma and neutral taste.
Utah
This is the most delicious celery among all green varieties.. It is classified as mid-season: it ripens within 170–180 days. More suitable for greenhouses. Seeds are sown at the end of February, seedlings are transplanted into the ground by the end of May.
The plant has a vertical rosette with a slight bend in the stems. The petioles are slightly ribbed, up to 30 cm in length, light green in color. Leaves with a slight gloss. The weight of the vegetable is about 350 g, the yield is up to 3.7 kg per 1 m².
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Self-bleaching varieties and hybrids
Plants of this group love moisture and are less resistant to cold.. They have a soft rich aroma and delicate sweetish pulp of the petioles. Stems with excellent taste characteristics do not require additional bleaching.
Gold
Mid-season variety ripens in 160 days. Suitable for greenhouses and open ground. It is sown in early March and replanted in the ground at the end of May.
A plant with a semi-spreading rosette weighing up to 850 g. The petioles are low, elastic, yellowish; The pulp is white, sweetish and juicy. The leaves are soft green in color with a glossy surface and a persistent pleasant aroma. Productivity - up to 5 kg/m².
Malachite
Early ripening variety with a ripening period of 80 to 90 days Grows well in conditions of high humidity and is resistant to cold. It is sown by the end of February, the seedlings are transplanted at the end of April.
A plant with a large rosette of thick, slightly ribbed stems, weighing up to 1.2 kg. The smell is spicy, the taste is good. Productivity - up to 4 kg/m².
Important! Celery that grows in cool, shaded areas has tastier stems.
Tango
Hybrid with an average ripening period of 160–180 days - moisture-loving and resistant to cold. Seeds are sown in the last ten days of February.Seedlings are transplanted into open ground in early May.
The rosette of petiole celery Tango is formed from erect stems with a strong internal curve. The plant weight reaches 1 kg. The petioles are large and fleshy, bluish-green in color. The pulp is tender, without fibers, high aroma. About 4 kg of greens are collected from 1 m².
Conclusion
In northern regions with short summers, it is more advisable to grow the petiole type of celery. For such regions, early and mid-season plants that are resistant to cold weather are suitable. In the southern regions and the middle zone, green and self-bleaching varieties and hybrids with any ripening period are planted. The above varieties are characterized by good taste, high yield and versatility in use.