Par-Cel

Family: Apiaceae Herb

Planting Schedule

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Fragrant and vividly crisp, Par-Cel delivers cutting celery with a cool, green snap and a bright, herbal depth that lingers on the palate.

At about 60 days, tender stalks form an upright, harvest-ready clump with a clean, succulent texture—ideal for repeated snipping from the garden. Grow Par-Cel for its heirloom character and its steadfast performance, turning everyday salads and garnishes into something distinctly aromatic and alive with garden flavor.

Light: Part SunMaturity: 60 DaysHabit: Rosette

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Par-Cel 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	Direct Sow	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 24th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 14th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 14th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 18th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 14th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 12th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 7th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 3rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 31st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 5th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	5

Culinary Notes

Chef's Note

Par-Cel’s cutting-celery character is all about that cool, succulent snap and an herbal finish that shows up even when chopped small. It’s the kind of celery you want raw or lightly dressed—because its fragrance stays vivid instead of turning muddy under heavy cooking.

Best Uses

thin rounds in salads where they can stay snappy under vinaigrette
batons and “snack” stalks with herby spreads or dip
quick-pulse relish or chopped garnish for poached chicken, fish, and egg salad
stir into stock and broth for a fresh, aromatic backbone that doesn’t taste cooked-away

Flavor Profile

cool, green snap bright, herbal celery leaf aroma lightly savory, saline finish clean crunch with juicy rib texture

Kitchen Pairings

lemon bacon parmesan cream cheese chicken white pepper

Frequently Asked Questions

What pest or disease commonly affects Par-Cel (Apium graveolens var. secalinum), and how do I treat it?

Par-Cel is prone to leaf blight and rust-like spotting from warm, humid conditions (often showing up as brown/bronze lesions on leaves). Remove affected leaves promptly and improve airflow by spacing plants and watering at the soil line rather than over the foliage. If problems persist, apply a labeled fungicide for celery/Apiaceae leaf diseases and start preventing early whenever weather stays humid.

How often should I water Par-Cel during the main growing phase?

During active growth (after seedlings establish), keep the soil consistently moist but not waterlogged—aim for evenly damp soil down several inches. Water about 1–2 times per week depending on heat, increasing frequency during dry spells, and stop short of soggy beds that can trigger root problems. A simple check: the top 1 inch should be moist; if it dries out and crusts, water sooner.

How can I tell when Par-Cel is ready to harvest at about 60 days?

Par-Cel is ready when the edible roots are well-formed and feel firm, with the plant’s outer leaves looking healthy and less “fresh/juvenile.” Typically you can harvest start-to-finish around 60 days after sowing, but for best flavor wait until the roots are noticeably thicker at the soil surface. Gently lift one plant to confirm root size, then harvest the rest.