English Name: CHINESE CELERY
Asian Name: kunn choi (k’an tsoi, kintsai)
Latin Name: Apium graveolens
- Chinese celery is smaller in size, with a stonger flavour than normal celery. It is ready to pick in half the time.
- There are several different cultivars. The leaves and stems can vary from white to creamy yellow to dark green.
- This is a straggly, slender plant with roundish stalks.
- Grown as an annual to a height of 40 cm.
- Continual harvest, “cut and come again”.
- Pick leaves and stems as soon as the plants are big enough to withstand harvesting.
- Pick one stem at a time or harvest the whole plant by cutting to a few centimetres above the ground and letting the plant regrow.
- Chinese celery requires a relatively rich, well-drained soil in a full sun position.
- Water well in dry weather.
- Liquid fertilise regularly.
- Leaves or finely chopped stems can be used in salads, soups and stews and stir-fried rice and noodle dishes.
- Chinese celery has a strong flavour, so don’t use too much.
- The stems may be stir-fried on their own with a small amount of soy sauce and sesame seeds. Or add bean sprouts and other vegetables to create an easy stir-fry.
- The seeds can be used as a spice.
- Leaves can be added to dishes for an interesting garnish.