Amsterdam Seasoning

Celery

70d to harvest

Fragrant, crisp stalks arrive in a cool, elegant crunch—Amsterdam Seasoning brings a bright celery perfume with a tender bite and clean, juicy texture. The upright, well-filled plants develop flavorful ribs that shine in fresh bunches and lend themselves beautifully to seasoning blends, aromatic broths, and pickling-style preparations. Grow it for that unmistakable “garden celery” character—bold enough to stand out, yet refined on the palate for everyday use.

Crop Dates

Milestone	Date
Start Indoors	Jan 21st
Last Frost	Apr 1st
Transplant / Sow Outdoors	Mar 25th
Harvest Begins	Jun 3rd
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	70
Sun Requirements	Part Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	35
Harden Off (days)	7

Frequently Asked Questions

What pest or disease most commonly affects Apium graveolens (Amsterdam Seasoning), and how can I prevent it?

Celery/apium (including Amsterdam Seasoning) is prone to early blight (often showing as dark, target-like leaf spots) and to fungal leaf blights when air stays humid. Space plants to allow airflow, keep water off the leaves by watering at the soil line, and remove spotted leaves early; if spots start spreading, switch to a labeled fungicide appropriate for edible celery and follow the label schedule.

How often should I water Apium graveolens during the main growing phase?

During active growth (roughly once seedlings establish until about a few weeks before harvest), keep the soil consistently evenly moist—aim for “damp, not soggy.” Water deeply about 1–2 times per week depending on heat, and check by feel 1–2 inches down; if it’s drying out at that depth, increase frequency, because celery forms best with steady moisture.

How do I know when Amsterdam Seasoning (Apium graveolens) is ready to harvest?

Harvest at about 70 days when stems/leaves are fully developed and the flavor is strong but not yet pithy or tough. For a leaf/seasoning harvest, cut outer stems first when they’re about pencil-thick and use tender inner growth; for best quality, avoid waiting until plants bolt or produce flower stalks.