Tango Celery

Growing Instructions

Celery typically has a long growing season and specific needs, but with Tango’s added hardiness it’s more approachable. In most regions, it’s best to start seeds indoors 10–12 weeks before the last spring frost, since celery seeds are small and slow to germinate. Sow the tiny seeds on the surface of seed-starting mix or just barely cover them as they need light to germinate. Be patient! Celery seeds can take 2–3 weeks to sprout. Once seedlings emerge, provide plenty of light and keep them moist. Transplant outdoors after frost when seedlings are 4"–6" tall and have multiple leaves. Space the transplants about 6"–8" inches apart in rows or blocks, with rows about 12" apart. Choose a site with full sun in cooler climates or partial sun in hotter climates like Florida. Celery absolutely loves rich, fertile soil so work in a lot of compost before planting as well as a balanced fertilizer. Keep watering regular and feed them a bit of fertilizer every few weeks since they are heavy feeders.

Harvest, Storage, and Use

Tango Celery takes about 75–90 days from transplant to reach full maturity. You’ll know it’s ready when the stalks are about 1.5"–2" wide at the base and the bunch has filled out, standing around 18" tall. You have a couple of options for harvesting: you can either cut stalks as needed or harvest the whole plant at once. For cut and come again style, use a sharp knife to slice individual outer stalks off near the base, leaving the inner stalks to continue growing. Make sure to always leave a few stalks in the center so the plant stays alive. For whole plant harvest, use a knife or garden shears to cut the entire plant at the soil line or dig up the whole plant. Harvest in the morning if possible, when plants are crisp and well-hydrated. Once harvested, promptly cool the celery by dunking it in cold water or putting it in the fridge to lock in the crunch. A whole uncut celery head will last 1-2 weeks in the refrigerator. If you need long term storage, you can freeze stalks. Simply chop and blanch them for about 1 minute. Just keep in mind that it will lose its crunch in the process, so it's best used in cooking after freezing.

The stalks are wonderful raw: spread them with peanut butter or cream cheese for a snack, slice them into sticks for dipping, or chop them into salads for crunch. Of course, celery shines as an aromatic in cooking as well. It’s essential in dishes like chicken noodle soup, stuffing, or a mirepoix base (i.e., celery, onion, carrot). Because the stalks of Tango celery are less stringy than most, you might find chopping it is easier and the texture in cooked dishes is nicer.