Singhatong

White Celery

Variety Comparison Chart

growers-guide

A large number of cultivars of celery (Chinese: 芹菜; pinyin: qincài) are grown by gardeners, which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and most crisp and tender.

It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, rank taste, and a peculiar smell. With cultivation and blanching, the stalks lose their acrid qualities and assume the mild, sweetish, aromatic taste peculiar to celery as a salad plant.

The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems.