Celery Malachite

Malachite celery belongs to late-maturing crops with a maturation period of 80-90 days from seedling transplanting. This variety has a high, erect leaf rosette, with dark green leaves featuring a glossy surface. The petioles are thick, fleshy, long, and light green, slightly curved and with weak ridges, giving them an attractive appearance and ease of use.

Malachite is characterized by good market quality and high yield - up to 2.8 to 4 kg of petioles with leaves can be harvested from one square meter. The mass of one plant reaches approximately 1.2 kg. The taste and aroma of this variety are good, making it popular for home cooking. Celery petioles are most often used stewed or fried, while leaves are used as a garnish for salads, expanding the possibilities for using this vegetable.

Sowing for seedlings is recommended in February-March, and transplanting seedlings into open ground in May. Harvesting is possible from June to October. The Malachite variety is suitable for use both fresh and for drying and freezing, which allows to preserve its beneficial properties and taste for a long time.