VARIETIES OF CELERY I2g 



flavor, when properly blanched, are good keepers, 

 and are deserving of more general use in home 

 gardens. 



Celeriac or turnip-rooted celery differs from the 

 true celery in that it produces an enlarged fleshy 

 root and small leaves. Celeriac is cultivated the 

 same as celery except that it may be planted in 

 rows I foot apart and does not require banking or 

 blanching in any way. The fleshy roots of celeriac 

 are used for cooking and in soups the same as the 

 roots and stems of the common celery. 



Varieties for marketing do not diff'er greatly from 

 those recommended for home use, except that for 

 market the early or self-blanching sorts are used 

 almost exclusively. For extra early celery White 

 Plume is planted, but Golden Self-blanching is em.- 

 ployed for fully 75 per cent, of the entire crop grown 

 for market. Giant Pascal and Evans' Triumph are 

 largely used for storage purposes, but the acreage 

 devoted to this line of production is comparatively 

 small. Those who contemplate growing celery for 

 the autumn and early winter market should invaria- 

 bly select French grown seed of Golden Self- 

 blanching at the start, and then experiment with 

 other strains and varieties in a small way to deter- 

 mine if the original selection can be improved upon. 



