I started some seeds from Botanical Interests (I think that's the name) called "Utah" (improved)about 3 years ago. It set seeds then, which have since sprouted on their own, and I have celery growing in many places, self-sown. It will tolerate shade, wet spots - loves wet spots, hates too much sun, heat, dry soil. I don't plant anymore, have cultivated the seeds for seasonings, stalks are cut for food or fed to the chickens and the excess is composted. This particular brand likes it here. I don't bother to blanch it, as we aren't particularly big celery eaters otherwise. It is mostly used in stews, salads, and such, but so nice to have it handy in the garden (not running to the store). Go for it - give ample water tho. Mine are growing (self-seeded) in 3 x 6 planter boxes, sprinkled in among the other veggies. Bejay

I'm sorry digdirt2 but you are the one who is wrong. Maybe you should thoroughly read the link you tagged to back up you claiming others were wrong in their canning methods. If you will, you will find that the link states..."For hot packed foods, you can bring the water (this in reference to the water in the canner BEFORE pressurizing or processing begins) to 180 degrees F. ahead of time, but be careful not to boil the water or heat it long enough for the depth to decrease. For raw packed foods, the water should only be brought to 140 degrees F." Furthermore, after stating that it gives no indication that the processing time is increases for 'raw packed foods' over 'hot packed foods' only according to what the food is. Again, you're statement, "If cold foods go in then they are room temperature or at best 120-130 degrees. In that case a much longer period of time is spent bringing the food up to 240 degrees and a longer processing time is required." is not accurate. Nowhere does it indicate that foods need to be at 240 degrees before you begin the pressure cycle, only that it be at the proper pressure for your altitude, and processing times are done by 'what' the food is, not 'how cold or hot' it was when packed. Your link states....4. Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent pipe or petcock. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes. 5. After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the vent pipe, or close the petcock. The canner will pressurize during the next 3 to 10 minutes. As you can see from this, if you do this ALL foods will be up to at least boiling temperatures, no matter the temperature they were when packed. The length of time from there to the correct pressure again, depends on the pressure and your altitude. Finally, your statement, "It is true that the time measurement begins when the canner is at pressure but that time is only valid IF the food was hot when it went in or if raw packing is allowed and the processing time increased accordingly." totally contradicts your whole point in trying to say that temperature matters when the food is packed. Your link indicates that foods CAN be hot or cold/raw packed and that processing times are changed accordingly, which, I believe, is exactly what dulcimerlady2 (and others) were saying. I'm not claiming to be any kind of expert on this subject, but rather just trying to clarify misconceptions others have posted. Doing your own research on what you'd like to do is best. Go to trusted sources to glean information rather than going by someone else's opinion. The internet is full of information, as we can all see, but not everyone or everything on it is a trusted source of truth. Good luck to those trying to figure out if celery can be canned. That's what I'm trying to figure out myself.

Sammy, I have grown celery here in OK, but i grew it mainly in my greenhouse. I dont remember exactly when i started it, but i know it was during the winter months. The variety was Tango. I did sell some plants one year and i know some of the people said it did ok. But they were mainly just using a little at a time instead of cutting the whole plant off. I'm sure you can grow it if you have a sunny but cool location. It likes fertile, moist soil, but not water logged.probably where it would receive morning sun but protected from the hot afternoon sun would be best. I copied the below article. Growing celery is generally considered to be the ultimate vegetable gardening challenge. It has a very long growing season but a very low tolerance for both heat and cold. There is not much flavor difference between the home grown variety and the store bought variety so most gardeners grow a celery plant purely for the challenge it poses. Read on to find out more about the best way to grow celery in your garden. Starting Celery Seeds Because a celery plant has such a long maturity time, unless you live in a location with long growing seasons, you need to start celery seeds indoors at least 8 � 10 weeks before the last frost date for your area. Celery seeds are tiny and tricky to plant. Try mixing them with sand and then sprinkling the sand/seed mix over the pots you will be starting the celery plants in. Cover the seeds with just a little bit of soil. Celery seeds like to be planted shallowly. Once the celery seeds have sprouted and are large enough, either thin the seedlings or prick them out to their own pots. Planting Celery in the Garden Once the temperatures outside are consistently above 50F, you can plant your celery into your garden. Remember that celery is very temperature sensitive, so don�t plant it out too early or you will kill or weaken the celery plant. Unless you live in a location that is ideal to grow celery plants, you are best planting your celery where it will get 6 hours of sun, but preferably somewhere that the celery plant will be shaded for the hottest part of the day. Also, make sure that where you will be growing celery has rich soil. Celery needs lots of nutrients to grow well. Grow Celery in your Garden A growing celery plant needs a lot of water. Make sure to keep the soil evenly moist and do not forget to water them. Celery can not tolerate drought of any kind. If the ground is not kept consistently moist, it will negatively affect the taste of the celery. You will also need to fertilize regularly to keep up with the nutrient needs of the celery plant. Blanching Celery Many gardeners prefer to blanche their celery to make them more tender, but be aware that when blanching celery, you are reducing the amount of vitamins in the celery plant. Blanching celery turns the green part of the plant white. Blanching celery is done one of two ways. The first way is to just slowly build a mound around a growing celery plant. Every few days add a little more dirt and at harvest the celery plant will be blanched. The other method is to cover the lower half of the celery plant with thick brown paper or cardboard a few weeks before you plan to harvest the celery. Conclusion Now that you know how to grow celery, you can give it a try in your own garden. We can�t guarantee that you will be able to grow celery successfully, but at least you can say you tried growing celery. The seeds are tiny,tiny tiny.

I am looking to buy RH silk drapes in light celery for my bedroom. My walls are a BM color called Ancient Marble which is a very light aqua green. I really love the color. It's slightly lighter than RH light celery and has more grayish undertones so it's not as aqua. I have some RH silk throw pillows in the light celery color. It's helpful to see your photo of your drapes. Below is a picture of my pillow against my walls (don't mind the dog). Funny you should mention Wheeling Neutral and Carrington Beige. These are the major colors in my house from the builder. I can't stand Wheeling Neutral. I have it in my kitchen and family room and some other rooms. It feels dark and muddy and I am slowly painting over it one room at a time. I have Carrington Beige in my foyer, upstairs hallway, rec room and some other places. I like it as a cool neutral.