Java Celery (Sold Out)

Vegetable of Vietnam, China, Taiwan and Japan little known in the West. It has a celery-like favour and is added fresh to soups and salads. In Japan the roots are cooked as a vegetable. In Japan it is one of the seven herbs of spring traditionally served in a rice dish made with the greens. Thrives in fertile wet soils, even in ditches and shallow ponds. Seeds are started in cold frames and then transplanted out in spring. Can be increased by division when plants are established.