General Information
Small, leafy, and aromatic, Chinese celery grows in a rosette stemming from the base of its roots. Fragrant, this ancient Asian vegetable-herb has hollow, thin crispy stems and delicate wispy leaves. Rarely eaten raw, its flavor is pungent and slightly peppery. Cooking sweetens and tames its taste, while softening its texture.
Native to Northern Asia where it grew wild, Ancient Greeks enjoyed Chinese celery as a potherb while the Romans used it in their decorative garlands. Also known as khuen chai, kan-tsai, kin-tsai, kun choy, qin cai and kinchay, today this plant thrives at high elevations in the tropics and in temperate regions. Growing ten to fifteen inches tall, Chinese celery prefers a cool climate and shade when grown in the warm summer season. Fairly cold hardy, the plants require fertile soil and adequate moisture. Slow starting but once established, Chinese celery is ready to cut in about six weeks. Popular in Asian cooking, Thai cuisine favors this type of celery in their flavorful dishes.
