GROWING CELERY

New Zealand Herald, Volume LXXI, Issue 21906, 15 September 1934, Page 8 (Supplement)

GROWING CELERY

NECESSARY CONDITIONS Celery does not require a great heat in which to grow, but it likes moisture, if it is not stagnant, and a certain amount of salt. Those who can obtain sea-sand should use it in moderation throughout the season, including some mixed with the soil for earthing-up. Young plants unduly forced in a high temperature are not an satisfactory as those grown in a more temperate heat, prior to planting out. To provide crops for early use, the seedlings must of necessity be raised in a warm greenhouse, and gradually hardened off until they are ready for planting. Success can be obtained at this seasou in any glass structure whether it be a frame or a glass-covered box. Pans are better than boxes for sowing the seed, as the pans retain the moisture much better. Watering should be done by immersing the pans to the rim in tepid water, and the seedlings encouraged to grow sturdily from the first. The seedlings may be pricked-off into other boxes as soon as they show the rough leaves. The boxes should not be too deep, so that when planting time comes, the roots and all the soil in the box can be taken out in one clump. The plants do not then receive any check whatever.

About a month before planting, the trenches should be prepared by mixing a liberal amount of manure in the bottom and forking it well down into the soil. Where organic manures are

scarce, loz. of sulphate of ammonia to 6ft. run of row may be mixed with the soil, just below root level, before planting. One ounce to one bushel of loam will constitute a valuable topdressing applied twice during the summer. Weak doses of soot, water and liquid manure twice weekly will also improve the quality. By far the larger proportion of celery plants put out each year is of the self-blanching variety, but the quality does not compare favourably with that of the older varieties which required earthing-up. The so-called self-blanch-ing type is all the better for having the light excluded from the stalks a few weeks before use by means of planks placed along the sides of the rows. UNCOMMON VEGETABLE MERITS OF CARDOONS The flower heads of cardoons resemble those of the globe artichoke. The fleshy leafstulks are the edible portion, as in celery. They are blanched, and, when properly cooked, are appreciated by those who know them. The flowers, like those of the artichoke, have the property of curdling milk. Some experienced growers choose for the cardoon a piece of ground in an open position that requires pulverising and a rest from heavy cropping. Having marked off the spaces for the trenches and ridges, allowing six feet for each, those spaces marked out for the ridges are manured well and dug, with a view to improving the pieces of ground for other crops as well as cardoons. The trenches are then dug out one foot deep, the soil being placed to right and left. The sides of the ridge should bo made smooth with the back of the spado. A compost consisting of turfy soil, rotted manure and wood ashes, if obtainable, is placed in the bottom of the trench to a depth of six inches, and forked in. The trench is then left to lie until the season For planting. Two" rows of dwarf poas are sown upon the ridgeß. These will bo off before tho cardoons require earthing-up. Tho plants are put in the trenches 18in. apart. In dry weather they will require watering until they are established, after which they only require keeping free from weeds. By the beginning of April tho plants will bo ready for earthing-up or blanching. There are several ways of doing this. On a dry day bring all the loaves together in an upright position, in which they should be held by one person while another fastens a hayband round the base of the plant, and winds away until the whole of the stalk is enclosed. Then earth-up in the same way as celery. Blanching is also effected by tying up the plants with string, then placing a drain pipe over them, and filling up with sand. This plan i» excellent, as the whole of the .leaf stalks aro blanched. A pipe six to seven inches in diameter would be required for a wellgrown plant. The time taken for blanching varies from six to eight weeks.