Celery harvesting methods vary depending on sowing time, cultivation techniques, and variety. The optimal harvest time can be determined based on plant growth conditions and market prices. Typically, celery is ready for harvest 50 to 60 days after planting when the petioles reach about 40 cm in length. At this stage, tender leeks below 10 cm can also be harvested.
The first method involves full root excavation. 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 this process, the plants should be watered thoroughly. It's best to harvest when the ground is slightly dry and the morning dew makes the plant more hydrated. This technique works for all cultivation methods except early autumn planting.
The second method is partial petiole harvesting. Since celery is primarily valued for its petioles, traditional harvesting involves pulling the entire plant. However, with changing market demands—especially from supermarkets and online vegetable sellers—it’s now possible to harvest only the mature petioles in batches. As long as the plants are well-managed, consistent-sized petioles can be collected multiple times, allowing the rest to continue growing. Each time, when a cluster has 7 to 10 petioles longer than 40 cm, they can be harvested by hand or cut with a knife every 15 to 20 days. Usually, 3 to 4 harvests can be done before temperatures drop too low. Care must be taken to avoid damaging the petioles, which could affect product quality. After each harvest, remove any diseased, old, or yellow petioles and spray a fungicide. Once 3 to 4 new leaves appear, apply fertilizer and water as needed. This method is ideal for late-season and winter cultivation, where later harvests often bring higher prices, especially around the New Year and Spring Festival. Therefore, it's beneficial to delay harvesting as much as possible.
The third method is intercropping or staggered harvesting. When celery is planted densely in early autumn, it can be harvested in two or three stages. Only the plants with commercial value are removed, while smaller ones are left to grow further. Celery, particularly certain varieties, can be harvested in an overlapping manner over a long growing period.
The fourth method is known as regenerative harvesting. After the celery has matured, the plant is cut at the base and tied for sale. The growth point on the neck must not be damaged. After weeding and cleaning the area, the soil is loosened. About 3 to 4 days after the cuts heal, new shoots will grow to 9 to 10 cm tall. At that point, the soil is finely tilled, and additional fertilizer and water are applied. With careful management, roots can be harvested 20 to 25 days later.
Choosing the right harvesting method depends on market demand. If vegetables are scarce and prices are high, partial or batch harvesting may be more profitable. If there's an oversupply and prices are low, full root digging might be better. For early spring cultivation, it's important to harvest before the plants become too mature, as late harvesting can lead to quality loss. Early spring markets often offer higher prices, so timely harvesting can boost economic returns.
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