Sweet Celery from Montevarchi( Apium graveolens)

Sweet Celery from Montevarchi (Apium graveolens): traditional variety typical from Tuscany. It differs from the more popular celery because of its reduced size. The stalks are not too hard, which makes it tender and crunchy, it also has a particularly sweet taste that the other ones don't. It is harvested with no need for bleaching, but it can still be done by tying the plant tightly fifteen days before harvest. This celery does not tolerate low temperatures well, it is therefore important to consider the time of sowing and transplanting very well. It can take two months or a bit more from sowing to transplant.
In the kitchen, it holds the main role on lots of traditional recipes, one of which we will share in the next section.