Celery Apium Graveolens Seeds by Kirchhoffs.

Kirchhoffs Celery Seeds (Apium graveolens) are for growing classic kitchen celery in South African gardens. Plants produce long, fibrous stalks that taper into leafy tops. Use the crisp stalks raw or cooked, chop the leaves into stocks and stews, and save ripe seed as a spice. Kirchhoffs lists sowing from spring to autumn, in full sun, with germination in 7–14 days and harvest in about 85–90 days from sowing under good conditions.

Celery seed is very fine. Sow only about 3 mm deep, keep the surface moist, and start in trays if you can — most growers transplant after 6–8 weeks. Space plants roughly 15–20 cm apart in rows about 30 cm apart. Celery is a thirsty, hungry crop: rich, moisture-retentive soil, regular watering and compost pay off. Protect young plants from hard frost. Heat above about 24 °C can make stalks stringy and bitter, so aim for a cool, even growing spell.

Best time to plant in South Africa:

• Highveld / inland frost areas (Johannesburg, Pretoria, Bloemfontein): sow in trays in July–August; transplant from mid-September once frost risk drops. A second sowing in late summer can give an autumn crop in milder spots.
• Western Cape: July–October is a strong window; autumn sowings also work while weather stays cool.
• Warmer coastal / subtropical areas: concentrate on the cooler months (roughly July–October); give afternoon shade in heat.

Avoid putting tender seedlings into late frost or into midsummer heat without shade and constant moisture. Succession sowing every few weeks stretches the harvest.

What these seeds can be used for:

• Fresh celery stalks for salads, snacks and cooking
• Leaves for soups, stocks and flavouring
• Homegrown celery seed as a spice (if you let plants mature)
• Kitchen-garden and container growing if pots stay evenly wet