Perhaps celery is best left to experienced gardeners in prime climates, but I have managed to get some celery that was edible enough for cooking in soups & casseroles. The celery I have grown does not always develop thick stems good for fresh eating, but the smaller celery stems are useful for chopping and cooking, for as long as it lasts in the refrigerator or root cellar, which is not long. I only grow 2-3 celery plants each year, because it doesn’t keep well and I just don’t use that much.

I start the celery in soil blocks very early (March or early April) and grow it in the greenhouse a bit before transplanting it outside late May or early June. It seems to do best with outdoor growth, as it has not matured well in the greenhouse. (Perhaps I should give another variety another try in the greenhouse!)