Origin: A traditional European cutting celery variety, grown for its aromatic leaves rather than thick stalks

Flavour: Strong, fresh celery flavour that is more intense and aromatic than common stalk celery

Best place to grow: Open fields, raised beds, or containers in full sun to partial shade with moist, fertile soil

Fun Fact: Cutting celery can be harvested repeatedly by cutting the leaves, as the plant quickly regrows throughout the season

Shape, size & colour: Forms bushy plants with upright, finely divided bright green leaves and slender stems

Applications: Ideal for soups, sauces, stews, salads, vegetable dishes, and as a fresh or dried culinary herb

Planting Period: March to May (indoors or direct sow)

Maturity Period: 60–90 days from sowing, with continuous harvest thereafter