Don't Grow Celery Before Watching This Video

Every year, the United States harvests more than 700,000 tons of celery, equal to over 1.6 billion stalks. What's amazing is that on many modern farms, huge machines can cut, pre-clean, and pack celery right in the field, harvesting thousands of boxes in a single day. But few people know that more than 95% of celery is water, and to grow a crisp, green bunch, farmers spend four to five months giving it careful attention. Even more interesting, this familiar vegetable has a lesser-known cousin, celeriac. Instead of harvesting the stalks, farmers wait for months to harvest the swollen root underground. This root is especially popular in Europe and is often used in soups, stews, or mashed as a potato substitute for its distinctive flavor. So how does celery, one of the world's most widely eaten vegetables, begin its journey? Let's find out in today's video. The celery journey begins in modern greenhouses, where every growing condition is tightly controlled. At just one to two millimeters, celery seeds are precisely placed by automated seeders into seedling trays filled with growing medium. A misting system then keeps the moisture at the right level, helping the seeds germinate. After just one to two weeks, the first sprouts begin to appear. Over the next 30 to 40 days, the young celery plants are cared for under ideal conditions, with proper watering and fertilization. Humidity, temperature, and light in the greenhouse are kept stable, while technicians regularly monitor growth, check for pests and disease, and remove weaker plants to ensure even quality. As a result, the plant gradually develops a strong root system and its first stalks and leaves. When they reach about 10 to 15 centimeters tall and are ready for outdoor conditions, the seedlings are transported to the field for transplanting. Before that, farmers also begin preparing the soil for the new crop in the field. Specialized plows loosen the topsoil, making it airy so the root system can develop better. Next, the field is leveled and formed into neat rows, helping the plants be spaced evenly, while also making it easier for irrigation systems and machinery used for later care and harvesting. Before transplanting, fertilizers and soil amendments are also added to provide the nutrients the crop needs, helping the plants root quickly and grow steadily from the start. Once the soil is fully prepared, transplanting can begin. At many farms, workers sit on specialized transplanters and keep placing seedlings into rotating clamp holders. As the machine moves, the drive system drops each seedling into the soil at the preset spacing and depth. Press wheels at the back gently firm the soil around the base, helping the plant stand upright and root quickly. On more advanced farms, the entire process is almost fully automated. Instead of loading each seedling by hand, trays of seedlings are placed directly on the machine. A mechanical gripper automatically takes each plant from the tray and sets it into the soil with very high precision, greatly reducing labor needs and improving production efficiency. Whatever the method, the goal is to ensure each plant has enough room to grow evenly and to make future care and machine harvesting easier. After being transplanted, celery enters a long growing period that lasts for months. During this time, the irrigation system supplies water regularly to keep the soil moist. Because celery needs a lot of water to develop its stalks and leaves. Farmers also fertilize, weed, and regularly check for pests and disease. With proper care, the root system anchors deeper into the soil, while new leaf stalks keep emerging, forming thick, crisp, bright green celery stalks. On many modern farms, irrigation and fertilization are fully automated, helping the crop grow evenly and boosting yields. Over time, the root system keeps expanding, helping the plant absorb water and nutrients more efficiently. From the base, young leaf stalks keep emerging, packing tightly together and wrapping around one another, gradually forming thick, crisp celery stalks with their characteristic green color. With proper care and favorable weather, each plant will grow evenly in size and quality. After about four to five months, celery is ready to harvest, with large leaves, crisp stalks, and a fresh green color. At harvest time, celery can be cut by hand or by modern harvesters, depending on the scale and level of mechanization on each farm. In large fields, workers use knives to cut each plant at the base, while harvesters move slowly alongside them. Right after cutting, celery is placed on conveyor belts and moved to the collection area, greatly reducing labor and preventing bruising. In more advanced farms, some harvesters can cut the stalks at the base with specialized blades. Then use conveyors to bring the whole plant into the machine for further processing, with very little worker input. After harvesting, celery usually goes through two different processing flows. In the most common method, the crop is loaded into large bins or special vehicles and quickly taken to the packinghouse. There, celery is washed, trimmed, stripped of outer leaves, sorted by size, packed, and moved into cold storage before being sent to supermarkets, wholesale markets, or export. In some large farms, especially in California, the pre-processing and packing are done right in the field. After cutting, celery moves through several steps right on the harvester, where conveyor belts carry it to spray nozzles for a quick wash. Workers then remove older or lower-quality leaves and sort it by size. Next, celery is packed directly into cardboard boxes on the machine. The boxes are stacked on pallets and automatically moved to the rear, where forklifts load them straight onto trucks. From there, the product is transported to distribution centers or storage warehouses, ready for supermarkets and retail stores. This process greatly shortens post-harvest time, reduces handling, and keeps celery crisp and fresh for consumers. Celery has been cultivated for more than 3,000 years and comes from the Mediterranean region, with its cool climate, high humidity, and soils rich in organic matter. At first, it was just a wild plant growing in coastal marshes, and the ancient Greeks and Romans used it as medicine or for ceremonies. After thousands of years of selection and crossbreeding, people created celery varieties with thick, crisp, less fibrous stalks and a milder flavor, making it a popular vegetable worldwide today. Few people know that celery belongs to the APAC family, along with carrots, parsley, and dill. Although they look very different, plants in this family all contain natural essential oils that give them their distinctive aroma. That's why even a light break of a celery stalk releases its distinctive aroma immediately. Another interesting fact is that not all celery is green. In some European and North American countries, farmers also grow yellow stalk varieties called golden celery or blanch celery. Before harvest, the stalks are shaded or the leaves are tied together to limit chlorophyll production. As a result, the stalks stay pale yellow, softer, and milder in flavor than regular green celery. Although green celery still makes up most of the market, yellow stalk varieties are still grown in some regions as a specialty for restaurants and premium markets. Today, celery is widely grown in many temperate and subtropical countries. China is now the world's largest celery producer, with output reaching millions of tons a year. Meanwhile, the United States, especially California, is famous for celery fields covering hundreds of hectares. Where most steps, from raising seedlings and planting to irrigation, harvesting, and packing, are fully mechanized. Spain, Italy, France, Canada, and Mexico are also important celery-growing regions, supplying large volumes to both domestic and export markets. In Vietnam, although the growing area is smaller than for many other vegetables, celery still brings fairly high economic value thanks to steady year-round demand. Because it prefers cool weather, it grows best in highland areas like Da Lat, Don Duong, Sapa, and Mac Chau. Areas with temperatures of around 15-25 degrees Celsius, fertile, humus-rich soil, and good drainage usually produce celery with thick, crisp, deep green stalks and a distinct aroma. Today, many local farms also use greenhouses, automated irrigation, and modern farming techniques to raise yields and quality while meeting the market's increasingly strict food safety standards. After leaving the field, celery is quickly sent to factories or packing centers. Because it is more than 95% water, this vegetable can quickly lose freshness and crunch if handled too slowly, so all post-harvest steps must be completed within a short time. At the factory, each batch is quality-checked before moving on to the processing line. Damaged, diseased, or substandard plants will be removed. Next, celery moves along a conveyor into the washing area, where high-pressure nozzles or recirculating water tanks remove soil, dust, and other residues clinging to the stalks and leaves. In many modern factories, wash water is continuously filtered and disinfected to After cleaning, the celery is sent to the trimming area. Workers or automated cutting systems will remove the roots, wilted or damaged leaves, and any stalk sections that don't meet standards. Depending on each customer's needs, celery may be kept whole, with only the base and tops trimmed for easier packaging, or cut into uniform pieces for prepared products, so consumers can use it right away without extra prep. Next is the sorting stage. Based on length, stem diameter, color, and quality, celery is graded into several different levels. Beautiful, uniform plants are often packed whole for supermarkets and export markets. Meanwhile, smaller or cut pieces are packed separately for supply to restaurants, industrial kitchens, or food processing facilities. At the final stage, celery is packed into bags, trays, or specialized cartons according to each market's requirements. Then the product is moved into cold storage at around 0 to 2 degrees Celsius to cool it quickly, slow the vegetable's natural respiration, and extend shelf life. However, not every celery plant is grown for its stalks. In many European countries, farmers grow celery root, also known as celeriac. Although the early growing process is similar to celery, instead of producing leaf stalks, the plant stores nutrients in the base to form large underground roots. At harvest time, once the celery roots have reached the desired size, specialized lifting machines go to work. Their blades slide under the soil and gently lift the whole plants from the ground, reducing bruising and breakage during harvest. Soon after, the stems and upper leaves are cut off with knives or an automatic cutting system, leaving only the root for further processing. On many modern farms, digging up the roots, cutting the leaves, and collecting them all happen continuously on the same mechanized line. It helps significantly reduce labor and shorten harvest time. In smaller farms, workers can still combine machine digging with hand harvesting to keep the best-shaped roots from being damaged. Once collected, the celeriac roots are taken to the factory or packing center for further processing. Because it stays in the ground for months, the root often picks up a lot of soil and grit. It can also trap dirt and debris, so cleaning is especially important. Here, the roots pass through a washing system with high-pressure nozzles and rotating brushes, removing stuck-on soil while minimizing surface scratches. Next, the tops, any excess roots, and any roots that are rotten, bruised, or below standard are trimmed off and sorted out. The product is then sorted by size, weight, and quality before being packed into mesh bags or cardboard boxes according to each market standards. Finally, the shipments are moved into cold storage to stay fresh and extend shelf life, then sent to supermarkets, wholesale markets, or exported to countries around the world. Celeriac is a familiar ingredient in many soups, stews, salads, and purees in Europe. With its distinctive aroma and mild sweetness, it adds more flavor to dishes. While also providing plenty of fiber, vitamin C, vitamin K, and minerals such as potassium and phosphorus. As a result, celeriac is becoming increasingly popular in healthy diets. Besides celeriac, the stalks are also widely used in cooking and beverage making. In recent years, celery juice has become a favorite drink for many people, thanks to its cool flavor and nutritional value. Celery can be juiced on its own or blended with apple, pineapple, cucumber, lemon, or ginger to make it easier to drink. Many people choose to drink it in the morning to get more vitamins, minerals, and antioxidants. However, experts also warn that it is not a miracle cure, despite what many online posts claim. But should be seen only as part of a balanced diet and a healthy lifestyle. Celery is not just for juice. It is also a common ingredient in countless dishes. The stalks can be eaten raw in salads, or stir-fried with beef, shrimp, or mushrooms. Simmered in soups, braised with meat and vegetables, or used to add flavor to broth. In many Western countries, celery is also one of the three foundation vegetables. Paired with onion and carrot to create the signature flavor of many soups, sauces, and stews. It is also used in ready-made meals, frozen foods, seasoning blends, and many other processed food products. Along with its distinctive aroma, celery is also a source of fiber, vitamin A, vitamin C, vitamin K, folate, and minerals like potassium and calcium. These nutrients help support digestion, strengthen bone health, help maintain normal immune function, and provide the body with what it needs. Celery also contains plant-based antioxidant compounds that help protect cells from free radical damage. With its high nutritional value, distinctive flavor, and easy pairing with many ingredients, celery is becoming a popular choice in meals and healthy diets for many families. From tiny seeds to the finished product on the table, celery goes through a long journey, with help from nature and modern technology. We hope this video has given you some interesting insights. Thanks for watching. Don't forget to like, subscribe, turn on notifications, and leave a comment to support us.