White Chinese Celery General Information

Chinese White Celery (Apium graveolens) is call qin cai or shui qin. In China, it grows on the mountainsides in temperate and tropical climates, as a marsh plant, often referred to as wetland celery. It is thin, less fibrous, crispy and has three-lobed leaves. It kinda looks like a western celery on a diet. It does not need to have its strings removed but the smell and taste is stronger than most other celery. The leaves can be lightly cooked alone or with the stems along with ginger roots. Its leaves and stems are also used in soups and stews.  Leaves, stems and seeds are appreciated for it’s vitamin A, C along with it’s general healing effect. In 500 BCE, Confucius wrote about celery saying it is soothing and an aid to digestion.

White Chinese Celery Growing Expectancies

In the Costa Rican climate, where EAT is based, we experienced excellent stalks with no diseases when we grew it hanging in a Flying Nun. It was grown in a 20lt hydro-organic container during the heavy rainy season. It was transplanted from a self watering seedling pot along with a few lettuce plants, both for culinary and esthetic results. You can see this in the slideshow above. Since Chinese celery is a softer, string-less type, trenching is not needed. But you could place a few more plants in the container than normal so they give themselves a bit of self blanching growing conditions. Plant it along with a fast growing lettuce to add to the trenching effect. It was harvested 90 days after planting.