Kintsai Dark Green Chinese Celery
Introducing Kintsai Dark Green, a unique and flavorful variety of Chinese celery that will elevate your culinary creations. Unlike traditional celery, Kintsai Dark Green boasts a more intense celery flavor and aroma that intensifies as the plant matures. Its slender, dark green stems and leaves offer a delightful crunch and a refreshing taste, perfect for adding depth to salads, soups, stir-fries, and more.
This open-pollinated variety is a favorite among home gardeners due to its ease of cultivation. Kintsai Dark Green thrives in containers and gardens alike, displaying mild frost tolerance and a preference for temperate climates. Its decorative foliage adds beauty to any setting, and its "cut-and-come-again" nature ensures a continuous supply of fresh, flavorful celery throughout the season. Experience the distinctive taste and versatility of Kintsai Dark Green celery and add a touch of Asian-inspired flair to your kitchen.
Seed count: 200
Botanic name:
Apium graveolens
Plant spacing:
8"-10" apart
Color:
Dark green stalks and foliage
Sowing depth:
1/8"
Sun requirements:
Full sun / part shade
Utilization:
Kintsai Dark Green celery is incredibly versatile and can be used in a multitude of ways. Its intense celery flavor makes it perfect for adding depth to stir-fries, soups, and stews. The tender leaves and stems can be tossed into salads for a unique crunch and refreshing taste, or used as a flavorful garnish for any dish.
For a unique twist, try deep frying the leaves for a crispy snack or blending them into a flavorful pesto. Kintsai Dark Green is also a popular choice for microgreens, offering a concentrated celery flavor in just a few weeks. Beyond its culinary uses, this variety's attractive foliage makes it a lovely addition to gardens and containers, adding beauty to any setting.
Frost Hardy:
Yes, celery can tolerate a light frost.
Maturity days:
50-60 days
Life cycle:
Biennial
Can I start indoors:
Yes
Container friendly:
Yes
Other names:
Chinese celery, Chinese small celery, Oriental celery, Qin cai (芹菜), Qing cai, and Rau cần tàu
