Beijing White

Family: Apiaceae Vegetable

Crisp, cool stalks with a bright, clean snap—Beijing White celery delivers a refreshing, subtly sweet bite that feels luminous in the garden.

At maturity (about 80 days), the upright plants form dense, pale white ribs with a tender texture and a delicate celery fragrance, ideal for brightening salads and slaws, and for simmering into aromatic bases and savory sauces. Grow it for its elegant, garden-fresh crunch and its dependable, uniform market look.

Light: Part SunMaturity: 80 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Feb 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jul 7th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	32
Harden Off (days)	7

Culinary Notes

Chef's Note

Beijing White’s ribs are built for the first bite: a luminous crunch with a delicate sweetness that doesn’t taste harsh. Sweat it only lightly to preserve its clean fragrance—then let lemon, butter, or stock carry that celery perfume through the dish.

Best Uses

cold slaws where the cut ribs stay crisp
raw crudités or shaved celery with citrusy dressing
aromatic base for soups and stocks (sweat gently, don’t brown)
light, emulsified sauces and pan gravies where celery perfume matters

Flavor Profile

bright, clean celery fragrance subtly sweet snap tender, lightly crisp ribs refreshing, mild bitterness on the finish

Kitchen Pairings

lemon parsley butter chicken stock white fish feta

Frequently Asked Questions

Beijing White leaves develop fuzzy gray patches and collapse—what disease is it and what should I do?

That usually indicates gray mold (Botrytis), which thrives when leaves stay wet and air doesn’t circulate. Remove and discard affected leaves immediately, then thin plants so rows have airflow and water only at the soil line in the morning. If the problem spreads, apply a labeled fungicide for leafy brassicas and keep the crop mulched to prevent splash during watering.

How often should I water Beijing White during the main growing period to keep it from bolting or developing bitter leaves?

From transplanting/early growth through about week 8 (near the 80-day mark), keep soil consistently evenly moist—aim for roughly 1 inch of water per week, split into 2–3 waterings during hot spells. Check 1–2 inches down: if it’s dry at that depth, water; if it’s still moist, wait. Avoid letting it swing dry-to-wet, because irregular moisture can stress Beijing White and increase bitterness and bolting risk.

When is Beijing White ready to harvest, and what should I look for to pick at the right time?

Harvest at about 80 days when heads are firm and fully sized, or at the loose-leaf stage if you’re growing for baby greens. For whole heads, press gently—leaves should feel tight with minimal give, and the outer leaves should be a healthy pale green without yellowing. If you see rapid stem elongation or flowering starts, harvest immediately to avoid tough, bitter leaves.