"Tango" Celery

Apium graveolens

Tango Celery is an extremely adaptable variety of celery that grows well in every and any condition. It is a wonderful variety for cut and come again production as well as single cut celery heads. Stems stay crisp, string-less and sweet even through the hottest months of summer. The flavor is mildly herbaceous and the texture is perfectly crunchy. One 12 foot row planted in spring lasts us all the way until late fall as a cut and come again. We dry the leaves to keep for wintertime stews! Enjoy Tango’s flavor all year ‘round!

Growing Instructions:

For early summer celery in the northeast (or similar climates): start seeds indoors in mid/late March and transplant to the garden in mid/late may. Otherwise celery grown for late summer/fall can be started in late April/May/ early June.

Space plants 8” apart.

Space rows 16” to 18” apart.

Celery is a heavy feeder so provide Plenty of compost. We also recommend a fall cover crop of peas or another annual legume to fix nitrogen for the crop in the spring.

Mulch with leaves, or whatever you have available, to hold moisture and suppress weeds. Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost, water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash in each planting hole. Although Tango celery able to take drought better than most varieties, the best tasting celery is always grown in an evenly moist soil.

Harvest Instructions:

Harvesting in cut and come again manner can be done by cutting stalks at the base of the plant, otherwise harvest the entire head when enough stalks have been produced. Celery can be blanched to increase tenderness and mildness of flavor. Once heads are mature, wrap around the stalks with paper, cardboard or anything that will block light. After a few days to a week, blanched celery heads can be harvested.