Celery adopts different harvesting methods to increase yield and efficiency

Celery harvesting methods vary depending on sowing dates, cultivation techniques, and the variety of celery being grown. The timing of harvest is typically determined by plant growth conditions and market prices. Generally, celery can be harvested around 50 to 60 days after planting, when the petioles reach about 40 cm in length. At this stage, tender young stalks that are less than 10 cm long can also be collected for early use. The first method involves a full root harvest. When celery reaches a height of 40 to 60 cm and has commercial value, it is fully dug up, washed, bundled, and packaged for sale. Before harvesting, the plants should be well-watered. It's best to harvest in the morning when the plant’s moisture content is high and the ground is slightly dry. This method works for all cultivation types except early autumn planting. The second method focuses on selective petiole harvesting. Since the main edible part of celery is its petioles, many growers traditionally dig up the entire plant. However, with changing market demands—especially from supermarkets and online vegetable sellers—there is now a greater need for consistent petiole size. With proper management, celery can be harvested in batches, allowing the remaining parts to continue growing. Once each cluster develops 7 to 10 petioles longer than 40 cm, they can be picked. Harvesting can be done manually or with a knife, removing all petioles over 40 cm every 15 to 20 days. Typically, 3 to 4 harvests can be made before temperatures drop too low for growth. Care must be taken to avoid damaging the petioles, as this can reduce product quality. After each harvest, remove any diseased, old, or yellow petioles, spray a fungicide, and apply fertilizer and water as needed. This method is ideal for late-season and winter cultivation, where higher prices near the New Year and Spring Festival make later harvests more profitable. The third method is called intercropping or staggered harvesting. When celery is planted in early autumn with high density, it can be harvested in 2 to 3 stages. Only the mature plants are removed, while smaller ones are left to grow further. This allows for continuous production and is especially effective for long-growing varieties like celery. The fourth method is known as regenerative harvesting. After the celery reaches maturity, it is cut at the base and tied for sale. The growth point on the neck must not be damaged. After cutting, the area should be weeded, dead leaves removed, and the soil loosened. About 3 to 4 days after the cuts heal, new shoots will emerge. At that point, the soil should be finely tilled and top-dressed with water. With careful care, roots can be dug up again after 20 to 25 days. Choosing the right harvesting method depends largely on market demand. If vegetables are scarce and prices are high, methods like batch petiole harvesting or partial removal may be more beneficial. Conversely, if the market is flooded and prices are low, a full root harvest might be more practical. Early spring crops are prone to premature bolting, so harvesting too late can lead to poor quality. Therefore, it’s important to time the harvest properly. The earlier the market price rises in spring, the better it is to harvest early, which can boost economic returns.

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