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Celery ‘Red soup’
£2.55
Availability: In stock
Apium Graveolens – 0.25g – Approx 750 Seeds
Celery ‘Red Soup’ is a heritage cutting celery that has been grown since the 1800s. This European variety was valued for its strong, aromatic flavour rather than thick, crunchy stems. It was traditionally grown for regular cutting and everyday cooking, particularly for soups and broths, where its flavour really comes through. The plants produce slender reddish stems and dark, scented leaves, giving it a very different look and purpose to modern celery. A distinctive variety that reflects older kitchen garden traditions, when celery was grown for flavour first.To be revealed!
The seeds can be surface sown in trays or modules in February with heat or sow without heat from mid spring. Pot on when the seedlings are large enough to handle. Plant out 30cm apart in late spring/early summer when the plants are around 10cm tall. Celery enjoys shade/semi shade and needs lots of water.
Seed Story
The history of celery dates back to ancient times. Celery leaves were found in the garlands in the tomb of Tutankhamun and there are references in ancient Greece of horses grazing on wild celery in Troy and Odyssey.
Depending on the cultivar you will eat either the stalks (like our ‘Tall Uath’), the leaves (celery leaf), or the bulbous root (celeriac). Celery seeds can also be ground into a powder and used as a spice.
Celery is part of the holy trinity of celery, peppers and onions in Louisiana creole and cajun cuisine
The name celery has come about as celery has become part of our cuisine and comes from the French céleri
In the 19th century celery actually cost more than caviar!
