Old Healer — a mid-season root celery variety that reaches technical maturity 130-163 days after germination. The root crops of this variety are large, round or flat-round, weighing from 150 to 300 grams, with a whitish or grayish-white color and dense, very aromatic ivory-colored flesh. The leaf rosette is semi-erect, medium height, consisting of 16-24 dark green leaves with medium-length green petioles. The variety is distinguished by good taste qualities and resistance to flowering, making it attractive for cultivation.
Celery Old Healer is grown by seedling method, starting with heated protected ground. For successful seedling establishment, roots are dipped in a sour cream-like paste of clay and cow manure before planting. Planting is done in May in rows with 40 cm spacing between rows and 10-15 cm between plants in a row, ensuring the terminal bud is not buried in soil. After planting, plants are watered at the root and lightly covered with dry soil. Care includes regular fertilizing, soil loosening, weeding, and pest and disease control.
For celery cultivation, it is recommended to choose soils with neutral or slightly alkaline reaction, as the plant does not tolerate acidic soils well. Lime application is done in doses similar to those used for beets. Maximum efficiency is achieved with combined use of organic and mineral fertilizers: 4-6 kg of manure or 2-3 kg of compost per 1 m² is applied in autumn during spading, and in spring, 15-20 grams of urea, 30-40 grams of superphosphate, and 10-15 grams of potassium chloride per 1 m² are added after harrowing. Celery Old Healer is suitable for fresh consumption in salads, as well as boiled or stewed in soups, vegetable stews, and meat side dishes. Its consumption aids in removing salts from the body and improving overall tone.
