Celery is part of nearly every day in my kitchen. It gets chopped in most cooking, filled with Gorgonzola dolce or peanut butter, dipped in cheesy horseradish spread, or just snacked on with a little salt.
I’ve grown celery from plants bought from a local greenhouse and never been satisfied with the results. The other day visiting my neighbor Karen, who has rebuilt since their fire, excitedly brought me round the back of the house to show off a container garden. In an old, leaky 18 gallon galvanized tub filled with potting mix she had planted stubs of celery (and romaine) and they were growing!
I had heard of doing this replanting thing and knew produce from grocery stores were treated with chemicals to prevent “sprouting” so doubted a productive outcome. Karen had proof, then and there, and told me of her sister’s success last year being the best celery she’d ever tasted.
Home I went willing to try with the packaged organic celery bought last week. Here is what the internet had to offer:
I’m pretty excited to taste what comes of it all!
UPDATE: I was right, it DOES NOT work…at least not from grocery store celery. A few miserable leaves emerged (as seen above) and then it died from lack of root development.