celery seed plant Chinese Pink Celery – UJAMAA SEEDS

celery seed plant Chinese Pink Celery – UJAMAA SEEDSApium graveolens Seeds per pack ~200 Germination: 76% Nov 2025 (Packed for 2026). Origins Celery (Apium graveolens) traces its roots to the Mediterranean and Near Eastern regions, where its wild ancestoroften called smallagegrew in salty coastal soils and marshy ground. Early cultivation focused less on the crisp stalks we prize today and more on aromatic leaves and strongly flavored seeds used in medicine and cookery. Over centuries, growers selected

Apium graveolens  

Seeds per pack ~200  

Germination: 76% Nov 2025 (Packed for 2026).

Origins

Celery (Apium graveolens) traces its roots to the Mediterranean and Near Eastern regions, where its wild ancestor—often called “smallage”—grew in salty coastal soils and marshy ground. Early cultivation focused less on the crisp stalks we prize today and more on aromatic leaves and strongly flavored seeds used in medicine and cookery. Over centuries, growers selected plants with thicker, milder, less-stringy petioles (the “stalks”), transforming a bitter, fibrous marsh herb into a refined kitchen vegetable. In an heirloom context, celery reflects older selection goals—deep aroma, strong “celery-ness,” and sturdy growth—often associated with traditional “Pascal-type” stalk celery and other old-fashioned strains that were developed before modern uniformity and shipping traits became the main priority.

Chinese Pink Celery (Apium graveolens) is a traditional heirloom variety of celery widely cultivated in East Asia, particularly in China. Unlike Western celery, which has been bred for thick, mild stalks, Chinese celery is prized for its aromatic leaves and slender stems. This pink variety likely originated through regional selection for its vibrant coloring and strong flavor. It remains a beloved ingredient in Chinese home gardens and markets, especially valued during cooler growing seasons.

Appearance and Characteristics
Chinese Pink Celery stands out for its striking blush to pale magenta stems and fine, feathery green leaves. The stalks are thinner and more fibrous than standard Western celery, but far more fragrant and flavorful. Plants typically grow 12–18 inches tall and form loose clusters of stems rather than a tightly compact head. The color intensifies with cooler temperatures, making it a beautiful and unique crop for fall or early spring gardens.

Culinary Uses
This variety is widely used in Chinese and Southeast Asian cooking for its intense celery flavor and attractive color. It is typically stir-fried, braised with tofu or meats, or added at the end of soups and broths to enhance aroma. Unlike the crunchier Western types, Chinese Pink Celery is more often cooked than eaten raw, allowing its full flavor to mellow and blend with other ingredients. The leaves are also edible and can be used as an herb or garnish.

Growing Tips
Chinese Pink Celery thrives in cool weather, growing best in spring and fall. Start seeds indoors 8–10 weeks before the last frost, as germination is slow—often taking 2 to 3 weeks. Transplant seedlings to rich, moist soil in a location with full sun to partial shade. Consistent watering is critical, as celery is shallow-rooted and sensitive to drought. Adding compost or aged manure will support steady growth and improve flavor. Mulch to retain moisture and suppress weeds.

Harvesting Guidance
Harvest Chinese Pink Celery when the plants are about 12–16 inches tall and the stalks have developed their characteristic color. You can cut outer stems individually as needed or harvest the whole plant by cutting at the base. For the best flavor and tenderness, harvest before the weather turns hot, as heat can cause bolting and bitterness. Leaves and stems can be used immediately or stored in the refrigerator for several days.