Every seed came up, they're about 3' tall with a sturdy stem. Waiting until mid March to put out in the southern (Ga) garden. Will be licking my lips watching them flower and fruit. I like these as an addition to a traditional red tomato salad.
I had 40 mph winds my greenhouse fell over and was so surprised the seeds survived two days in the cold under soil and are still growing. The roots were in tact so i transplanted them, they are doing just fine. 10 stars
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Golden Self Blanching Celery Seed
Apium graveolens Golden Self Blanching Celery Seed(85-103 days)
Introduced in 1886. Golden Self Blanching Celery produces thick, crisp, juicy, deeply ribbed, tasty celery without the strings or bitter flavor of some other celery. Reaches 18-23"s in height with ample water. Golden Self Blanching is a strong disease resistant variety that is obviously self blanching. Celery hearts are thick and crunchy.
1916 & 1932 Burpee Seed Catalog says... "The best of all early “self-blanching” varieties. First introduced in America by us in 1884, this is decidedly better in quality than the White Plume. It is ready for use nearly as early, blanches as easily, and is larger in size, as well as finer in quality. It is of dwarf compact habit, with thick, solid, heavily ribbed stalks which blanch easily to a clear waxen yellow. When grown in rich moist soil the stalks are numerous, each plant being fully as thick through as the largest of the tall late sorts, and with a very large solid heart of beautiful golden-yellow stalks and leaves. The stalks are crisp and solid, free from stringiness and of most delicious flavor. Choice American-grown seed grown direct from the French."
"This is American grown seed produced from the dwarf French stock. Of dwarf, compact growth with thick, solid, heavily ribbed stalks which blanch easily to a clear waxen yellow. Crisp, solid, heavy, free from stringiness, and of most delicious flavor. Yields of good crop."
1918 The Great Northern Seed Catalog says... "This is the best celery for early use. Plants of a yellowish green color when young, but as they mature, the inner stems and leaves turn a beautiful golden yellow, which adds much to their attractiveness and makes the work of blanching much easier. The handsome color, crispness, tenderness, freedom from stringiness and fine nutty flavor of this variety makes it only necessary to be tried in order to establish it as the standard of excellence and as an early variety."