The botanical name for celery is Apium graveolens. It is a biennial umbrelliferae that can live in the wild on the marine coasts of the Mediterranean. Regarding its origins, it is a plant that can resist soils and brines. It is a vegetable that was already known to the ancient Greeks for its medicinal properties; in fact, the word celery derives from the Greek "selinon". It contains an aromatic substance, sedanine, responsible for its typical aroma. This vegetable contains only 10 Kcal/100g of fresh product, but is rich in fiber, potassium, and contains vitamins C and B9. In folk medicine, it is considered diuretic, depurative, anti-rheumatic, and tonic. Celery is grown for the use of its leaves' aroma (for broth) as well as the crispness of the stems (white celery), and for the enlarged roots (celeriac).
Transplantation can be done from spring to early summer, to have productions throughout the period when the temperatures fall below 0 °C. The removal of NPK from the land is in a ratio of 6:2:10, with a clear preponderance of nitrogen and potassium. For a production of 3-6 kg / sqm (celery chard or kale) it is the recommended to add, during the preparation of soil, 3Kg/smq of compost, 50 g / sqm of superphosphate, and 50g/smq of potassium sulphate. The density of transplantation can be 6-10 plants per square meter, equivalent to 30-50 cm between rows and 20-30 cm on the row. The harvest occurs about 100 days after transplantation for early varieties and after 120-150 days for late varieties. For cost varieties, shortly before the harvest, each plant will be around the cost for about ten days with some black plastic in order to induce bleaching. This practice allows for tender and crisp costs.
Several pathogens, including fungi (apiicola Septoria, Cercospora apii, Erysiphe umbelliferarum etc.), undermine the celery's air system. For this reason, it is advisable to intervene during the long period of cultivation with mild copper and sulfur based treatments.