Chinese Celery, Light Green Heirloom Seeds — Intense Celery Flavor, Thin Stems & Leaves, Cut-and-Come-Again, Microgreen to Mature (Apium graveolens var. secalinum)

Light Green Chinese Celery (Apium graveolens var. secalinum) is a distinct Asian celery variety — thin stems and delicate leaves with a strong, intense celery flavor far more aromatic than Western supermarket celery. Mild frost tolerant to 23°F. Harvest as microgreens at 30 days or mature plants at 50–60 days. Ideal for containers and cut-and-come-again harvesting. 0.2g / 400+ seeds per packet. Non-GMO, heirloom, open-pollinated.

• Botanical name: Apium graveolens var. secalinum
• Common names: Chinese Celery, Oriental Celery, Kin Chai, Qin Cai, Kun Choy, Kan Tsai
• Color: Uniformly light green stems and leaves
• Flavor: Strong, intense celery flavor and aroma; intensifies if plants dry out slightly
• Days to maturity: 50–60 days (mature); 30 days (microgreens)
• Days to germination: 7–14 days
• Plant height: 18–24 inches; width 8–10 inches
• Soil: Moisture-retentive, moderate to high fertility
• Temperature: 60–75°F; frost tolerant to 23°F uncovered
• Sowing depth: ¼ inch or less
• Row spacing: 4–6 inches
• Light: Full sun to part shade
• Packet size: 0.2g / 400+ seeds
• USDA Zones: 3–10
• Type: Heirloom, open-pollinated, non-GMO, biennial
• Pests: Generally pest-free; watch for leaf miners — use fine netting preventively

Chinese Celery vs. Western Celery

Western celery has been bred for large, thick, mild stalks. Chinese celery retains the original intense celery character — thin hollow stems, small delicate leaves, and a flavor significantly stronger and more aromatic. Use it as a flavoring herb as much as a vegetable — a small amount goes a long way in soups, stir-fries, and braised dishes.

Cut-and-Come-Again & Container Growing

Harvest outer stems and leaves as needed and the plant continues producing from the center — one of the most productive herbs per square foot for continuous harvest. Compact size (8–10 inches wide) makes it ideal for containers on patios and balconies. Sow twice per year — early spring and late summer — for a constant home supply.

Frost Tolerance & Winter Growing

Established plants withstand temperatures down to 23°F uncovered. With proper coverage, plants can last all year. In traditional Chinese agriculture, half-grown plants can be buried most of the way in soil and preserved underground through winter for an early February harvest.

In the Kitchen

• Stir-fry: Add thin stems and leaves in the final minute with garlic, ginger, and soy sauce
• Soups & broths: Add whole stems to pho and Asian noodle broths for deep celery flavor
• Garnish: Scatter finely chopped over dumplings, noodle bowls, and finished dishes
• Microgreens: Harvest at 30 days for intense celery-flavored microgreens
• Substitute: Use anytime celery is called for; reduce quantity due to stronger flavor

Growing Notes

Sow indoors and transplant healthiest seedlings after hardening off. Sow ¼ inch deep or less. Germination in 7–14 days. Apply nitrogen-rich fertilizer to speed early growth. Never allow soil to dry out — consistent moisture is critical. Space rows 4–6 inches apart. Harvest at any stage — microgreens at 30 days or mature at 50–60 days.

Frequently Asked Questions

Why is Chinese celery so much more flavorful than regular celery?

Chinese celery is the ancestral form — closer to wild celery in its intense flavor and thin stems. Western celery was bred for large, mild stalks. Chinese celery retains the original strong essential oils and aroma compounds. Use it as a flavoring herb — a small amount delivers significant celery flavor.

Can I grow Chinese celery in a container?

Yes — use a pot at least 8 inches deep; one plant per 8-inch pot or multiple plants spaced 4–6 inches apart. Keep consistently moist and feed with nitrogen-rich fertilizer every 2–3 weeks.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.