About the
middle of August the plants should be thrifty and spreading, and
now require the first operation, which will make them crisp and
white or golden for the table. Gather up the stalks and foliage of
each plant closely in the left hand, and with the right draw up
the earth round it. Let no soil tumble in on the heart to soil or
cause decay. Press the soil firmly, so as to keep all the leaves
in an upright position. Then with a hoe draw up more soil, until
the banking process is begun. During September and October the
plants will grow rapidly, and in order to blanch them they must be
earthed up from time to time, always keeping the stalks close and
compact, with no soil falling in on the developing part. By the
end of October the growth is practically made, and only the deep
green leaves rest on the high embankments. The celery now should
be fit for use, and time for winter storing is near. In our region
it is not safe to leave celery unprotected after the tenth of
November, for although it is a very hardy plant, it will not
endure a frost which produces a strong crust of frozen soil. I
once lost a fine crop early in November. The frost in one night
penetrated the soil deeply, and when it thawed out, the celery
never revived. NEVER HANDLE CELERY WHEN IT IS FROZEN. My method of
preserving this vegetable for winter use is simply this.
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