Cultivation of celery
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Celery, a hardy biennial plant primarily used for its fleshy leafstalks and seeds, is cultivated widely, especially in Punjab, India. It thrives in cool climates and requires specific soil and irrigation conditions, with a typical yield of about 25,000 kg/ha. The plant is notable for its nutritional value and uses in weight-loss diets, as well as for its essential oils in various industries.
Cultivation of celery
- 1. Presented By: ANNAMALAI UNIVERSITY Cultivation of Celery
- 2. Cultivation of Celery • Botanical Name: • • Agium gravealens • • Family: • Umbelliferae/ Apiaceae
- 3. In colder climate and on the hills Celery is a biennial plant, while at planes it becomes an annual. The celery plant is a hardy biennial, occasionally annual, widely cultivated for its fleshy leafstalk used as a vegetable and seeds which yield essential oil. The seed contains 2 – 3% essential oil and 17 – 18% fatty oil. The essential oil has d-selenene, sedlanolide and sedanoic acid anhydride contributing to its flavour and 60% of d-limonene. Fig: Head of celery, sold as a vegetable. Usually only the stalks are eaten. Fig: Celery seeds
- 4. Celery, raw Nutritional value per 100 g (3.5 oz) Energy 16 kcal (67 kJ) Carbohydrates 3 g - Sugars 1.4 g - Dietary fibre 1.6 g Fat 0.2 g Protein 0.7 g Water 95 g Vitamin A equiv. 22 μg (3%) Celery is used in weight-loss diets, where it provides low-calorie dietary fibre bulk.
- 5. The seed is a stimulant and carminative and is used as a nerve toxin. It is used as a remedy for rheumatism. Seed oil is used for flavorings food items and in the perfumery and pharmaceutical industries. Celery is a Mediterranean herb, brought into cultivation in France and England during sixteenth century. Later, it spread to many parts of temperate Europe and USA. The crop was introduced in India around 1940 from France for its seed crop. The wild form of celery is known as “Smallage” Fig: Celery seed essential oil in clear glass vial
- 6. The crop is cultivated mainly in the states of Punjab (Jallandhar, Gudaspur and Amritsar districts), Haryana and western Uttar Pradesh (Ladhwa and Saharanpur districts) over an area of about 5000 ha. About 90% of the total produce comes from Punjab. There are green and yellow or self blenching varieties. Giant Pascal, Emperor of Jeen and Golden Self blanching are popular varieties. The varieties recommended by I.A.R.I are “standard bearer and Wright Glove Grant”.
- 7. Fig: Giant Pascal Fig: Golden Self blanching
- 8. It is a winter (rabi) crop, needs warm days and cool nights, low humidity and plenty of sun-shine. Generally, cool temperature at sowing and warm dry weather at seed ripening is ideal. A week long cold spell during mid seasons can induce bolting and lower seed yield. Alternatively any rich, friable, well drained and deep soil is good . The crop thrives well on silt loam to loamy soil with moderate organic matter. – 6.0 to 6.6 in minerals soil and 5.5 in organic soil. The seeds are sown from July to September in the nursery bed and need a partially shady and cool situation. About 300 to 400 gm of seeds are required for one hectare
- 9. The seedlings are transplanted after about two month. 45 x 15 or 60 X 15 cm
- 10. 20 to 30 t/ha of FYM at land preparation and 100-150 kg of N/ha (in 3 splits), P2O5 and K2O One-third of N, together with P2O5 and K2O at 40 to 60 kg/ha is basically applied. The crop is given irrigation at fortnightly intervals in early part and weekly nearing seed maturity. Irrigation at CPE (cumulative pan evaporation) 25/50 is optimum for high seed yield (13q/ ha). Occasionally late blight disease (causal organism is Septoria apii) and Aphid (Myzus persicae) attacks the crop.
- 11. Excluding light from the stalks while the plants are still growing makes them devoid of chlorophyll and are known as blanched. Blanching is done either :- by wrapping around the leaf stalks or by earthing up soil as the plants grow. Blanching is now being discouraged as the nutritive value is reduced by this process. The plants are earthed up when they are about 40 cm tall, after removing suckers.
- 12. The harvest is taken up four to five months after sowing. Each plant is cut just below the surface with a sharp knife. The plants are then trimmed and prepared for the market. The average yield is about 25000 kg/ha.