CELERY CULTURE

CHAPTER I

Introduction

VERY little is known regarding the early history of celery, and its use as food is confined to comparatively recent years. The present product, so highly esteemed as a table delicacy, is the result of selection and cultivation of the wild celery which is a native of the marshes of southern England and many places in Continental Europe. The Latin or scientific name of celery is Apium graveolens, and it belongs to the Apiaceae, a family of plants formerly classed under Umbelliferae. In its natural state celery is a biennial, producing its seed the second season, but as commonly grown for food it is an annual. If started too early, or allowed to remain in the ground too long after it reaches a marketable stage, it will produce seed the first season. The parts of the celery plant used for food are the thickened leaf-stems and the fleshy root, the true stem being that upon which the flowers and seed are. borne. The seeds of the celery are very small, an ounce containing from 60,000 to 70,000, and are borne in great numbers in umbels or clusters. In the wild state celery has an acrid, pungent flavor,

and was used only for seasoning, while the improved form is more fleshy and has a pleasant odor and flavor. Celery growing on a commercial scale in America made its greatest progress after the opening and draining of the peat marshes in the region of the Great Lakes. During recent years celery growing has been introduced in Florida and California, and its season of production thereby greatly extended.

While celery may not possess much actual food value, it is both attractive and wholesome; coming as it does at the time of year when large quantities of meats and game are consumed, and green foods are not plentiful, the use of celery makes other foods more palatable and greatly aids digestion. While cranberry sauce may seem essential to the serving of the Christmas turkey, it is now deemed just as important to have a generous supply of fresh, crisp celery on the table. Several thousand car-loads of celery are now consumed each year by the people of our larger cities, besides the many smaller lots marketed locally by the growers. In many home gardens there is now planted a small area to celery and we have no record of the vast amount of this delicious salad vegetable thus produced. It should be borne in mind that the taste of celery is at first unpleasant to some persons, but they usually acquire a liking for it after eating it a few times.

CHAPTER II

Areas Adapted to Celery Culture

WHILE a sufficient supply of celery for family use may be grown in almost any locality in America, there are only certain regions particularly adapted to its commercial culture. Where 100 to 500 plants are grown for home use, such agencies as sheltering, shading, special preparation of soil, and frequent watering may be permissible, although such methods would prove impracticable for commercial celery growing.

Climatic Requirements of the Celery Plant.The production of celery on a large scale for shipping is only practical where the climatic conditions are reasonably favorable. For its best development the celery plant requires a comparatively dry atmosphere and cool nights. Warm, sultry weather is conducive to a soft growth, and conditions favorable to the attack of diseases. Bright sunshine and warmth during the day are essential, but the cooling during the night makes the stems crisp and firm.

In America there are two zones or belts within which celery can be grown with profit commercially: (1) the northern belt throughout which the crop may be grown during the summer months, and (2) the southern belt within which it may be grown during the late autumn and early winter. In the northern belt the area is limited by the short

ness of the season on the north and the high temperature and humidity on the south. In the southern belt the area is limited by that wherein severe frosts do not occur during the winter months. This leaves a zone through the Central Southern states wherein the winters are too severe and the summers too warm and humid for the commercial production of celery. There are no doubt a number of areas within these boundaries, which, owing to altitude or some other influence, may prove exceptional.

Soils Adapted to Celery Culture. For domestic use, a deep, rich, sandy loam will produce the best celery, but a small supply may be grown on almost any good soil. In the regions where peat bogs or muck soils abound the crop can be very easily grown upon these, and the greater portion of the commercial crop is produced upon this type of soil. The first crops of celery of commercial importance in this country were grown on the muck beds adjacent to Kalamazoo, Michigan. There are now many thousands of acres of muck soil situated in the states bordering on the Great Lakes that are devoted almost entirely to celery production. In Florida the similar soils, often spoken of as “Hammock soils" and "Sawgrass marshes," are used for celery production, and the soils of the great celery fields of southern California are similar in character. For the prođuction of celery on a small scale it is practical to render any good garden soil suitable by manuring heavily and providing proper drainage.

Marketing Considerations.-Marketing facilities should be carefully considered when contemplating the culture of celery on a large scale. Markets are of two classes-namely, home markets where the entire product may be hauled by wagon and disposed of direct to the retail dealers or the consumers, and distant or shipping markets. Some localities offer the opportunity of disposing of a part of the product on the home market and the remainder. on some distant market. The home market generally reduces the cost of packing and shipping, and as a rule affords a higher price for the product. Owing to the bulk of celery it is desirable that the field where it is produced should not be located at a greater distance than 5 miles from the home market. The shipping market will provide for a larger acreage and permit the crop to be removed more rapidly than if the local market were depended upon. For satisfactory shipping facilities, the railroad sidings should not be more than 2 miles from the more distant parts of the celery fields, and it is preferable to have a loading track running directly through the fields, and the cars distributed as nearly as possible to the points where the celery is being packed. It is often possible to dispose of one grade of celery on the home market and another grade by shipping, but where large quantities are grown the local markets cannot be relied upon. The possibility of securing cars, direct rail connections to the larger cities, and satisfactory freight rates, are matters that should receive careful attention before undertaking a large celery growing enterprise.