AS LOW AS $39/mo with Affirm




14-30 DAYS







Care & Harvest

Celery prefers cooler temperatures. For optimal germination and growth, keep temperatures between 70-75F. Celery can handle full sun to partial shade, so place your plant near the center of your Gardyn and avoid the top or bottom corners.

Harvest stalks when long enough to eat by cutting at the base- stalks can be harvested young after about 60 days after sowing, through about 7 months after sowing*.

Leaves are edible too, but more commonly they are removed and the stalk used for dishes. Harvests can be refrigerated for up to two weeks, or frozen fresh for up to two months.

Quick Facts

Celery leaves and flowers were part of the ornamental garlands in the tomb of pharaoh Tutankhamen. Beyond culinary uses, Celery seeds also been used since antiquity as medicinal remedies for pain.

Celery is highest in potassium but also contains significant quantities of sodium and calcium. Photochemically rich in antioxidants and the flavonoid Butylphthalide,  celery contains compounds that have shown to help hypertension and exhibit neuroprotective qualities. The natural oils from celery leaves can in rare cases cause a skin rash. It is best to wear long sleeves around this plant, or wash exposed hands and arms after handling.

Celery is primarily cultivated for its stalks, which serve as a staple ingredient across cultures. The French culinary flavor base mirepoix leans on celery as a pillar alongside diced onion and carrot, that has served as a foundation for western soups, stocks, stews, and sauces.

Harvest to Plate Recipe

Sautéed Celery with Leeks and Mushrooms

Photo / Recipe Source: Fine Cooking


  • 2 Tbs. extra-virgin olive oil
  • 1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
  • Kosher salt
  • 8 oz. cremini (baby bella) mushrooms, quartered
  • 6 medium celery stalks, sliced 1/2 inch thick on the diagonal
  • 1 Tbs. fresh lemon juice
  • 1-1/2 tsp. finely chopped fresh rosemary
  • 1 tsp. chopped fresh sage
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground black pepper
  • 2 Tbs. lower-salt chicken broth or water


Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes.

Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes. Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.

With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute.

Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl. Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.