YES! I grow it because I don't care for celery stalks, but love the flavor. I started seeds 3 years ago and now have several nice clumps in cinder blocks. I divide them each spring (they stay green and usable all winter). It is a beautiful plant, and tastes wonderful. Our summers get close to 100, so I think it would do well in Texas. You could give it some shade-it needs LOTS of water!
Awesome! Thank you, Jo! I tied to find some references with it growing in Texas. No one actually says treat it as an annual, but they all seem acknowledge it as doing great in the winter thu spring. That is long enough of a season for me! The best circumstance would be for me to start them indoors late fall and move them out when it cools off. If your dividing it doesn't sound they it'll be too much trouble to transplant.
Did you do anything special/germination for the seed?
I got my seed from a mail order catalog- don't recall which, but now that nurseries are carrying a lot of new seeds in their racks, I think you could find them locally. Once you get the plants going you'll never need seeds again! Every year I get at least 12 plants from each cinder block when I divide. I keep the whole neighborhood supplied!
cocoa_lulu - Yup, I'll try anything at least once.
I like celery, but frequently don't use up all the stalks. This "Cutting Celery" sounds like a great alternative. I've avoid trying to grow regular celery because it needs soil pulled up around the stalks to keep it blanched. I'm not that disciplined.
I don't think we can grow regular celery in our heat, or in winter. I saw this listed with a local CSA, and thought, how in the heck are they getting it to grow.
My hint was that it was listed in the herb section.
I like raw celery every now and then, but don't care for cooked stalks either.
As easy to grow as it is, I would not rule any climate out- try it- It stayed green all winter here in the PNW, and all summer in our nearly 100 degree heat. I consider it a hardy perennial in my garden.
I noticed Johnny's has the seed backordered- I found them here-- http://www.reimerseeds.com/cutting-celery.aspx I think that is where I bought mine.
Here are 2 photos of my 2 cinder block plants. Each one has probably 12 or more divisions that grew since last year. I cut it all winter for salads, soups, garnishes, etc. It has a great intense celery flavor. No garden should be without it!!! And if it is OK, here is one of my 3 Strawberry Topsies! It said it was for hot peppers!! Can you imaging the 7 holes with pepper plants!
It does take the excessive heat here although it receives evening shade in the location I have it planted. It also takes our winter frosts with no protection and looks wilted. Later in the day, it perks right up again.
I've read that if one cuts back the blooms, you can keep it going longer but I must say I prefer the tender new growth. Last years plants are starting to bolt but I've already started a new clump for the season. Kristi
podster, the link you gave says it all- that it is both cold & heat toleralt, and all the many uses. I hope everyone will try it. For the many who grow in cinder blocks, it makes a beautiful border plant too!
I'm a cinder block grower!! [Mary jumping up and down waving her arms in the air] Got the idea from Jo. See if I can quickly find a pic...I painted mine with an elasiticized roofing compound for heat control. This year I failed to add fresh soil so the yeild has been crummy. My bad.
Kristi, Thank you! Why does it not surprise me that you grow it! You grow herbs so much better then I do. With all this enabling from others as well, I'm looking forward to trying it.
The cider block rows amaze me, I keep thinking I'll grab some when I see them listed as free. The only problem, they only seem to free when it's 110 outside and too hot to lug around. My grand father always grew his strawberries in cider blocks, good memories.
Cocoa and anyone else interested of course ~ peruse that site when you have time. I love their peculiar selection of herbs and unusual vegies. Their prices are a tad high and the quantities of seed a bit shy but I love it. I find myself spending more than intended but most will never need to be purchased again as they are perennial or will reseed.
Right now, my last seasons' par-cel plants are 3 feet tall and (like Jo s' photo) they are a gorgeous ornamental. If you are patient, it is my intention to allow the par-cel to bolt and I will be harvesting seed later this summer.
I want to add that I researched this plant when I first began to grow it about 5 years ago. I was looking for reduced sodium content as celery is quite high. I never found that answer but don't believe it has a high sodium content. It seems to have a similar effect as parsley, acting as a mild diuretic.
I have a fascination to learn the values of herbals for medicinal purposes as well as seasoning and edibles. It keeps me coming back to DG and other plant sites. Kristi