Kelvin

Celery

90d to harvest

Crisp and intensely aromatic, Kelvin celery forms tall, tightly gathered stalks with a cool, clean snap and a bright, herbaceous flavor. The texture stays pleasantly firm from garden to table, making these slender ribs ideal for fresh bunches and for enlivening sauces, soups, and pickling brines. Grow Kelvin for a dependable 90-day season and a standout, upright clump that looks as good as it tastes.

Crop Dates

Milestone	Date
Start Indoors	Mar 10th
Last Frost	May 19th
Transplant / Sow Outdoors	May 12th
Harvest Begins	Aug 10th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Frequently Asked Questions

Why are my celery (Apium graveolens var. dulce) plants getting brown, crusty spots on leaves and collapsing, and what should I do?

Celery commonly develops fungal leaf blights and stem rots, especially when foliage stays wet and air can’t move. Remove and discard badly affected leaves, water at the soil line (not over the top), and thin plants so they’re not crowded. If the weather is persistently humid, apply a labeled fungicide for celery/leaf blight and avoid harvesting from wet plants to reduce spread.

How often should I water sweet celery during the main growing phase to keep it tender (not stringy)?

During the active growth period, keep the soil evenly moist—aim for about 1–2 inches of water per week, adjusting for heat and container size. Water deeply so moisture reaches the root zone, and avoid letting the soil dry out between waterings because celery responds with toughness and pithiness. Mulch around plants to stabilize moisture, especially in part-sun conditions where the topsoil can dry quickly.

How can I tell when sweet celery (Apium graveolens var. dulce) is ready to harvest after ~90 days?

Harvest when the stalks have thickened and you can feel firm, solid cores with crisp “snap” rather than soft, loose stems. Typically this is around 90 days from transplanting (or near the end of the season from sowing, depending on your start), but focus on stalk size and firmness. For best flavor, harvest before prolonged hot weather; blanching (earthing up or covering stems) can improve color and tenderness if your plants are big enough.