Amsterdam

Celery

85d to harvest

Crisp, cool stalks with a clean, bright celery snap—Amsterdam delivers a refined crunch that feels as fresh as a morning breeze. Expect tender, well-blanched stems with a smooth, stringless texture and a classic, gently savory celery flavor that shines in salads and slaws, as well as in hearty soups and stews. A dependable choice for home gardeners seeking uniform, market-ready stalks at about 85 days to maturity.

Crop Dates

Milestone	Date
Start Indoors	Mar 4th
Last Frost	May 13th
Transplant / Sow Outdoors	May 6th
Harvest Begins	Jul 30th
Harvest Ends	Sep 27th

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)	6

Frequently Asked Questions

Why are my Amsterdam greens developing gray, fuzzy patches or damp-looking spots, and how do I stop it?

Gray mold (Botrytis) on Amsterdam plants is usually triggered by cool, humid weather and crowded growth that keeps leaves wet. Remove and discard infected leaves immediately, then thin plants so air moves through the canopy and water only at the soil line (not over the leaves). If it keeps spreading, use a label-approved fungicide for vegetables and apply according to the product directions, especially before more cloudy/humid spells.

How often should I water Amsterdam during the main growing phase, and what soil moisture level should I aim for?

During the main growth period (roughly weeks 3–8 after sprouting), keep the top 1 inch of soil consistently moist but not soggy. Water about 1–2 times per week depending on heat and container vs. ground conditions, adding more only if the soil dries faster than the 1-inch depth test. Aim for steady moisture because fluctuations can lead to weak, stunted growth in Amsterdam, especially under part-sun conditions where soil can dry unevenly.

How can I tell when Amsterdam is ready to harvest at about 85 days?

Amsterdam is ready to harvest when heads or leaf clusters are fully formed for the variety and feel firm to the touch, not loose or watery. Harvest in the morning when plants are turgid; if you squeeze a mature outer piece and it springs back, it’s a good sign you’re at the right stage. For best eating quality, harvest before leaves begin to yellow heavily or look over-mature at the crown.