This is a wonderful culinary herb and a wonderful addition to any garden or large pot. They taste like your bunched celery but are more intense, which I like even better. It is also a little peppery as well. Used in soups salads and all manner of dishes. Many use it for mainly its leaves. It is a member of the carrot family actually. It does need a constant supply of moisture so plant them in the wettest part of your garden or dig a small trench on one side that will collect more rainwater to its roots and hold more rainwater for its use. You harvest by leaving the plant in the ground and cutting the stalks as needed which is also nice. It is a biennial which means it will have two years of growth the set flowers and die. You can cut the bolted flowers off if you like which might prolong the use. If you prefer, you can let it go to seed so that you will have free seed for next year's use. It is probably just best to treat it as an annual and replant each year so you will have another good supply. In parts of Europe they use the ‘cut and come again’ technique, in other words, only cut what is going to be used, and let
the plant grows more as it will. A delicious dish is made in Greece of Tomato Sauce, Celery, and Mint to use over meats or fish, pasta, or whatever you please. This celery is preferred by Mediterranean cooks.
