Pink Plume Celery
Introduced in 1894 by the Peter Henderson & Company seed house of New York, this beautiful purple celery quickly gained popularity, and by 1903 it was offered by over 100 seed houses across North America. Its compact plants offer an abundance of stalks and leaves, which have a dark-purple flush on inner stalks and leaf tips. The thin, solid stalks are sweet with an intense, almost fennel-like, flavor.
- Biennial, 90-100 days to maturity
- Small, compact plants with an abundance of stalks and leaves
- Dark purple blush of color on inner stalks and leaf tips
- Thin, solid stalks are sweet with an intense fennel-like flavor
This variety works for:
- Fresh eating
This is a very strongly flavored celery. Gardeners know that the celery grown at home has a much richer and complex flavor than the celery found in most stores.
Diced celery is a part of the "culinary trinity" of stock/broth, known as mirepoix, which also includes carrots and onions. Mix 2 parts onions to 1 part each of carrot and celery to form the flavor base for many stocks, soups, stews, and sauces.
Cajun and Creole cuisine also includes celery in "the trinity" along with onions and bell peppers. The trinity is the base of dishes such as gumbo and jambalaya.
Instructions - Celery needs light to germinate so sow seeds very shallowly. In cool climates, sow indoors, then moisten and cover with clear plastic. When celery leaves begin to emerge, remove the plastic cover and place the container in a sunny spot, always keeping soil moist. When there are two true leaves, transplant outside when soil has warmed and night temperatures have been above 40°.
- Start Indoors: 10-12 weeks before last frost
- Germination: 10-20 Days
- Plant Outdoors: 8-10” Apart
- Light: Full Sun or Partial Shade