Celery and Celeriac

A classic American heirloom for all the celery lovers out there. Tall Utah produces a dense crop of crisp green stems under a canopy of healthy green leaves. The freshly picked celery have a crunch like no other and the leaves can be harvested as and when to use as a herb.Sow: March, with heat (18C) or April in a greenhouse. Light aids germination - lightly cover seeds with fine compost or vermiculite. Seeds are small so it's easiest to broadcast sow then prick out.Plant: 8 weeks after sowingHarvest: June-SeptemberKitchen: One third of the soffritto/mirepoix holy trinity - it is the base of many classic European dishes. Very versatile, particularly when cooked and pairs very well with aromatics (dill, rosemary, thyme, parsley), fats (blue cheese, walnuts, cream cheese).~0.1g/300 seedsClryTU-00050-MOL-OGGerm 86% Nov 24

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Celeriac 'Monarch' is a substantial winter vegetable with a subtle, refined taste. This variety produces large, smooth roots which are *relatively* easy to clean. Sow early, plant shallow and keep watered during the summer and you'll have nice big roots to harvest in the autumn. They store really well and make a great addition to the winter vegetable menu. We use them to make creamy soups and remoulades. We also love to grow them in the veg garden because they are fantastic at opening up heavy soils - their extensive root networks penetrate far down into the soil.Sow: March-April with heat (18C) or April in a greenhouse. Light aids germination - lightly cover seeds with fine compost or vermiculite. Seeds are small so it's easiest to broadcast sow then prick out.Plant: 8 weeks after sowingHarvest: August-OctoberKitchen: Mash, braise or grate into salads. Can also be used to replace celery in mirepoix. Pairs well with aromatics (chives, dill, rosemary, thyme, parsley), spices (chili, horseradish, mustard, caraway), fats (walnuts, creme fraiche, cream, butter), citrus (lemon).~0.1g/250 seedsClrcMn-00081-TMR-OGGerm 81% Nov 24

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