Tendercrisp

Celery

75d to harvest

Crisp as a fresh snowfall, Tendercrisp cutting celery forms tender, bright stalks with a clean, sweet-green snap and a pleasantly mild celery flavor. The texture stays crisp and refined through cool-season growth, making it especially satisfying for fresh bunches and quick flavoring in everyday dishes. Grow it for a steady harvest window—75 days to maturity—when garden air turns crisp and the flavor is at its most vibrant.

Crop Dates

Milestone	Date
Start Indoors	Feb 18th
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	Jun 15th
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	75
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

What pest or disease commonly affects Apium graveolens var. secalinum (Tendercrisp celery) and how do I treat it?

Tendercrisp celery is prone to early blight–type leaf spotting and, especially in damp weather, fungal leaf diseases that start as small brown lesions and spread on petioles. Remove and discard infected leaves, water at the base (not over the foliage), and improve airflow by thinning plants so leaves don’t stay wet. If problems spread, apply a labeled fungicide appropriate for celery and follow the label’s timing and reapplication intervals.

How often should I water Tendercrisp celery during the main growing phase?

During the 6–8 weeks leading up to harvest (around the time plants are filling in), keep the soil consistently moist but not waterlogged—aim for an even damp feel 1–2 inches down. Water about 1–2 times per week depending on heat, increasing frequency during warm spells so the growing medium never dries out completely. Mulch around the plants to reduce moisture swings, which helps prevent cracking, bitterness, and stunted petioles.

How can I tell when Tendercrisp celery is ready to harvest?

Harvest at about 75 days from sowing/transplanting as plants reach full size and petioles feel crisp and firm rather than limp. Look for well-developed, upright stems with a blanched, pale interior if you’ve been practicing earthing-up or light blanching; the texture should be tender and crunchy. You can harvest outer stalks first for a staggered crop, or cut the whole plant when most stalks meet the desired thickness.