This presentation covers the cultivation of celery, a hardy biennial plant known for its fleshy leafstalks and essential oils. It thrives in specific climatic conditions, primarily in Punjab, India.
Introduction to Celery Cultivation
- Presented by Annamalai University.
- Focus on cultivation techniques and practices.
- Importance of celery in agriculture.
Botanical Overview of Celery
- Botanical Name: Apium graveolens.
- Family: Umbelliferae/Apiaceae.
- Widely cultivated for its leafstalks and seeds.
Plant Characteristics
- Biennial in colder climates; annual in plains.
- Contains 2-3% essential oil and 17-18% fatty oil.
- Essential oil contributes to flavor.
Nutritional Value of Celery
| Nutrient | Value per 100g |
|---|---|
| Energy | 16 kcal |
| Carbohydrates | 3 g |
| Protein | 0.7 g |
| Water | 95 g |
Medicinal Uses
- Seeds act as a stimulant and carminative.
- Used for rheumatism treatment.
- Seed oil utilized in food and perfumery.
Geographical Distribution
- Mainly cultivated in Punjab, Haryana, and UP.
- 90% of production from Punjab.
- Popular varieties: Giant Pascal, Golden Self blanching.
Cultivation Conditions
- Requires warm days, cool nights, and low humidity.
- Ideal soil: silt loam to loamy with moderate organic matter.
- Sowing period: July to September.
Transplanting and Fertilization
- Seedlings transplanted after 2 months.
- Fertilization: 20-30 t/ha of FYM and 100-150 kg of N/ha.
- Irrigation at fortnightly intervals.
Blanching Techniques
- Blanching reduces chlorophyll in stalks.
- Methods: wrapping or earthing up soil.
- Discouraged due to reduced nutritive value.
Harvesting and Yield
- Harvest occurs 4-5 months after sowing.
- Average yield: 25,000 kg/ha.
- Plants cut just below the surface for market preparation.