My relationship with celery varies over time. When I’m going through a soup making phase, I tend to buy more. Then I usually never make enough soup and some (or most!) of it goes to waste.
After that, I stop buying celery. Then a year later, I read a random article about the million health benefits of celery and wonder why I never have it in the house. So I buy some, cut up some sticks and remember how I hate that it’s so stringy. I plan to use it in some tuna or something and two months later I have to throw it all away, because it’s gone bad. This is the celery story of my life.
In other words, I need to keep just a small amount of celery at home and not much more. Over the past few months, during quarantine, I’ve been eating more celery — chopping it up and putting it into green salads. It’s so strange how when I eat it plain or even with something on it, it tastes bland and the stringy nature of it annoys me. But eating it as part of a salad adds a lot of flavor and a wonderful crunch. I love it!
During this time, I saw a blog post on making kitchen scrap gardens and how easily I could grow celery indoors in a small jar. So about five days ago, I cut the stalks off and put the root in some water. Look at all the growth in the picture above! In two weeks or so, I will probably have a small harvest. Yay!
Most likely the harvest update won’t be on this blog. So follow me on Instagram, where I document my plant parent adventures, and see how my garden continues to grow.
*Updated 8/13/2020* I harvested and it was delicious!
