Giant Pascal

Family: Apiaceae Vegetable

Planting Schedule

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Crisp as chilled glass, Giant Pascal celery forms tall, sturdy stalks with a clean, bright snap and a gently sweet, herbal depth.

The ribs are notably thick and well-filled, holding their attractive color while delivering a satisfying crunch that stays crisp from garden to table. Grow Giant Pascal for standout presence in fresh bunches and for bold, aromatic flavor in soups, stews, and savory sauces—an elegant backbone for everyday cooking.

Light: Part SunMaturity: 85 DaysHabit: Rosette

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Giant Pascal Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Mar 16th	May 25th	Aug 18th – Aug 29th
Zone 2b	Mar 6th	May 15th	Aug 8th – Aug 25th
Zone 3a	Mar 6th	May 15th	Aug 8th – Sep 1st
Zone 3b	Mar 10th	May 19th	Aug 12th – Sep 21st
Zone 4a	Mar 6th	May 15th	Aug 8th – Sep 24th
Zone 4b	Mar 4th	May 13th	Aug 6th – Sep 27th
Zone 5a	Feb 27th	May 8th	Aug 1st – Sep 30th
Zone 5b	Feb 23rd	May 4th	Jul 28th – Oct 5th
Zone 6a	Feb 20th	May 1st	Jul 25th – Oct 10th
Zone 6b	Feb 14th	Apr 25th	Jul 19th – Oct 16th
Zone 7a	Feb 9th	Apr 20th	Jul 14th – Oct 20th
Zone 7b	Jan 30th	Apr 10th	Jul 4th – Oct 28th
Zone 8a	Jan 21st	Apr 1st	Jun 25th – Nov 5th
Zone 8b	Jan 12th	Mar 23rd	Jun 16th – Nov 12th
Zone 9a	Dec 26th	Mar 6th	May 30th – Nov 26th
Zone 9b	Dec 1st	Feb 9th	May 5th – Dec 9th
Zone 10a	—	Oct 1st	Dec 25th – Feb 28th
Zone 10b	—	Oct 1st	Dec 25th – Feb 28th
Zone 11a	—	Oct 1st	Dec 25th – Feb 28th
Zone 11b	—	Oct 1st	Dec 25th – Feb 28th
Zone 12a	—	Oct 1st	Dec 25th – Feb 28th
Zone 12b	—	Oct 1st	Dec 25th – Feb 28th
Zone 13a	—	Oct 1st	Dec 25th – Feb 28th
Zone 13b	—	Oct 1st	Dec 25th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	85
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)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

With its thick, well-filled ribs and cool-crisp texture, Giant Pascal celery holds up in hot applications without collapsing into mushy strings. Use it either razor-chilled for maximum crunch or simmer it to a sweet-herbal perfume—then finish with butter, cream, or lemon to sharpen the finish.

Best Uses

ice-cold crudité style—slice ribs thick and serve straight with salt or lemon
mirepoix-style soups and stews where you want celery’s flavor without turning fibrous
savory braises and stocks—let it simmer to a fragrant backbone, then strain
light sauté finishing for chowders and pan sauces where you want crunch-plus-aroma

Flavor Profile

clean, bright herbal celery snap gently sweet, aromatic rib flavor thick, well-filled crunch that stays crisp

Kitchen Pairings

butter cream lemon chicken potato parmesan

Frequently Asked Questions

What is a common disease pest issue for Apium graveolens (dulce/celery-type), and how do I manage it?

A frequent problem is Septoria leaf spot, which starts as small yellow spots on foliage and can spread during humid weather. Remove and discard infected leaves, improve airflow by spacing plants, and avoid wetting the foliage when watering. If it keeps progressing, treat with a copper-based fungicide labeled for celery/leaf spot and follow label intervals.

How often should I water Apium graveolens var. dulce during its main growing phase?

During the main growth period leading up to day ~60–85, keep the soil consistently evenly moist—aim for a damp but not soggy root zone. Water deeply when the top 1 inch of soil feels dry, typically about 1–2 times per week depending on heat and container/soil drainage. Mulch helps prevent moisture swings, which can cause poor texture and faster decline.

How can I tell when Giant Pascal (Apium graveolens var. dulce) is ready to harvest?

Harvest when plants reach full size for the variety and the outer stalks are thick, crisp, and well-formed, typically around 85 days from sowing/starting. To check readiness, gently pull one stalk—if it snaps cleanly and the base feels firm, it’s ready. Harvest in the morning and cut at the base to keep stalks crisp.