Leaf celery (Apium graveolens var. Secalinum) is a variety, grown mainly for drying, that does not form roots, putting all its energy into producing large, juicy, dark green leaves that are rich in vitamins and essential oils. Both the fleshy, delicate stams and feathery leaf blades are edible. They do not lose nutritional value nor the aroma after drying.

In order to receive a great herb with beneficial effects on the digestive system for meat and fish dishes, as well for soups and sauces, seeds of this celery variety should be sown into a box or indoor greenhouse early in the spring. A late spring, direct sow, is also possible. Leaves can be harvested, as the need arises, from August until October. To make them grow abundantly you need to provide them with a sunny site and a permeable, fertile, moist, possibly sandy-clay soil. Both fresh and dried celery leaves contain plenty of vitamin A, vitamin C, a number of B-complex vitamins, as well as iron, calcium, phosphorus, kalium and magnesium.

Each package contains 0.2 g of seeds of "Green cutting" leaf celery, a variety that is ideal for drying. The package information contains a growing guide and the sow-by date.

• Weight: 0.2 g
• Use: fresh or dried
• Harvest time: August - October
• Foliage: large, dark green leaves
• Site: sunny; permeable, fertile, moist, sandy-clay soil