Smallage

Smallage is a wild variety of celery. Two domestic cultivars were bred from it which we now call "celery" (Apium graveolens var. dulce) and celeriac (Apium graveolens var. rapaceum). It is a strongly scented, erect, biennial herb of the carrot family; Apiaceae. Widely distributed in moist places within the temperate zones and grown for use as a flavouring similar to celery. In traditional medicine, smallage roots are used as a carminative and its leaf stalks as a soothing tea.

The seeds of smallage can be used as an ingredient in celery salt or added to soups, curries, casseroles and pickles or used as a salt-substitute. The leaf can be chopped in small amounts to add to salads, cream cheese, poultry stuffing or as a garnish. Add a handful to milk to poach fish and shellfish. When adding to soups, add only in the last 3 minutes to retain flavour and nutrition.

Locatation
Grow in a sunny site that is shaded during the midday sun and sheltered from strong winds.

Soil
Provide a rich, moist soil with good drainage.

Sowing
Sow indoors under heat in early spring or outdoors in late spring. Germination is slow.

Aftercare
Plants should not continue to be grown indoors. Transplant seedlings to 40cm (16in) apart.

Harvesting
Pick leaves in late summer or as you need them. Collect seeds when ripe.

Preserving
Dry seeds. Leaves are suitable for drying or freezing or using to infuse vinegar.