Homegrown celery is delicious raw in salads and appetizers or cooked in sauces, soups, and stews. It requires a long growing season (at least four months) and grows best in moderate temperatures. Plant your celery where it will get 6 hours of sun, but preferably somewhere that the celery plant will be shaded for the hottest part of the day. Also, make sure that where you will be growing celery has rich soil.
Hardier and more disease resistant than its relative, celery, celeriac has a similar flavour and aroma. It is best to grow celeriac in fertile, organic rich, moisture retentive soil that gets plenty of full sun. Keep the soil constantly moist – it should never be allowed to dry out. As the plants mature, remove the outer leaves as they fall horizontal, to expose the crown and allow it to develop. Remove side shoots if they appear. Celeriac can be harvested and eaten before it attains its maximum size, but its flavour, like that of other root vegetables, is improved by a touch of frost, which converts some of its starch to sugar.