Types of Celery Explained: Pascal, Leaf, and Celeriac Compared

When gardeners talk about celery, they may not always mean the same thing. There are three main types—Pascal (stalk celery), Leaf celery, and Celeriac (celery root). I’ve grown all three over the years, and each has its own strengths in the garden and kitchen. Understanding the differences will help you choose the right type for your growing space and cooking needs.

Table of Contents

Pascal Celery (Stalk Celery)

Description: The most common type, producing tall, thick stalks.
Growing Needs: Prefers cool weather, fertile soil, and consistent moisture.
Harvesting: Stalks are ready in 85–120 days when firm and crisp.
Kitchen Use: Eaten raw in salads, snacks, or used as a soup and stock base.
My Experience: This is my go-to celery for fresh eating—it’s dependable and produces the classic celery crunch most people expect.

Leaf Celery (Cutting Celery)

Description: Grown primarily for leaves and thinner stalks. Compact, more like an herb.
Growing Needs: Easier to grow than Pascal; tolerates a wider range of conditions.
Harvesting: Leaves can be harvested continually throughout the season.
Kitchen Use: Used fresh or dried as a seasoning, similar to parsley.
My Experience: I grow leaf celery when I want flavor for soups and stews—it’s much easier to manage than stalk celery.

Celeriac (Celery Root)

Description: Grown for its enlarged root, not its stalks.
Growing Needs: Requires a long growing season (110–140 days) with loose, well-drained soil.
Harvesting: Roots are pulled in fall, often after a light frost for better flavor.
Kitchen Use: Peeled and roasted, mashed, or pureed into soups. Earthy, nutty flavor with a celery undertone.
My Experience: A fall favorite in my kitchen, especially for hearty soups. It stores well through winter in a root cellar.

Comparison Chart: Pascal, Leaf, and Celeriac

Type	Edible Part	Growing Season	Best Use in Kitchen	Ease of Growing
Pascal	Thick stalks	85–120 days	Fresh eating, salads, stocks	Demanding; needs consistent care
Leaf	Leaves & thin stems	60–80 days	Soups, stews, seasoning	Easier; low-maintenance
Celeriac	Enlarged root	110–140 days	Roasted, mashed, soups, purees	Moderate; needs long season

Final Thoughts

If you want crunchy stalks for snacking, go with Pascal. For easy flavoring herbs, choose Leaf celery. And if you love hearty, earthy winter dishes, Celeriac is a great addition to the garden. I often grow two types side by side to keep both freshness and flavor in my kitchen.

Which Type of Celery Should You Grow?

Your Garden or Kitchen Goal	Best Choice	Why It Fits
You want classic, crunchy stalks for snacking and fresh eating	Pascal Celery	Produces tall, thick stalks with the familiar celery flavor and crunch.
You want an easy-to-grow herb for soups and seasoning	Leaf Celery	Compact, low-maintenance, and packed with flavor for cooking.
You love hearty fall and winter dishes	Celeriac (Celery Root)	Grown for its earthy, nutty-flavored root that stores well through winter.
You have limited time for care but still want celery flavor	Leaf Celery	More forgiving of irregular watering and temperature swings than stalk celery.
You enjoy experimenting with unique crops	Celeriac	Offers something different from typical celery—great for adventurous gardeners and cooks.