Unboxing | Summer 2024 subscription

Have you received your box of mini shade plants for this summer?
We'll walk you through discovering and planting them. 🌱

Contents

Composition of your summer box

Depending on the size of your box, its composition changes.

Box of 6 plants	x2 White onion \| x2 Celery stalk \| x2 Coriander
Box of 16 plants	x4 White onion \| x4 Celery stalk \| x4 Coriander \| x4 Lemon balm
Box of 25 plants	x6 White onion \| x6 Celery stalk \| x7 Coriander \| x6 Lemon balm

Identify your mini plants

Thin leaves in the shape of long green strips

Main stem more robust than those of coriander. Serrated leaves.

Leaves lighter and more finely chiselled than celery

Slightly velvety leaves with serrated edges.

The masterclass

Discover the plants in your box and get advice from Charles, the team's gardening expert!

Growing instructions

Download the cultivation sheets

Exposure, watering, tips... Everything you need to know to care for your plants and get great harvests! 🥬

Download files

About this box, our advice

How can you tell the difference between coriander and celery?

Distinguishing between small coriander and celery plants can be a little tricky, especially when they're still young and have similar characteristics. Here's how to tell them apart:
Leaves:
Coriander has finer, more feather-like leaves. They are often more delicate and light.
Celery stalks have broader, serrated leaves, often heart-shaped at the base. They have a crisper texture and are generally sturdier than those of cilantro.
Smell:
Cilantro has a strong, distinct smell, with a fresh, lemony aroma.
Celery stalks have a sweeter, slightly herbaceous smell, often reminiscent of celery.
Stems:
Cilantro stalks are generally thinner and more delicate, with alternate leaves along the stem.
Celery stalks are thicker and hollow, with leaves clustered in clumps at the base of the plant.
Growth:
Coriander tends to grow in dense clumps, with numerous stalks emerging from a central point.
Celery stalks have a more vertical growth habit, with a single thick central stalk from which the leaves branch out.

How do you care for the plants in your stall?

For all the plants in the shaded box, make sure your soil is always moist. In general, plants need to be watered once or twice a week.

Our little Ceercle tips Ceercle water at the base of the plants and, if your vegetable garden is in the sun during hot weather, put mulch at the base of your plants to help the soil stay moist 😉

A recipe to try: stuffed celery stalks

Celery stuffed with meat :

Ingredients:

1 celery, well rinsed
200 g sausage meat
200 g minced meat
1 egg
150 g tomato sauce (optional)
1 garlic clove
150 g hard bread
milk
olive oil
salt, pepper

Recipe:

Cut the celery to remove only the leaves. Open the celery stalks and remove the stalks from the heart; finely chop the heart and set aside in a bowl. Plunge the celery stalks into a pan of hot water and cook for around 15 minutes, then remove and leave to cool.
In a frying pan, sauté a clove of garlic in a base of olive oil, crushing it with the flat of a knife to give it flavor, and leave on a low heat.
For the stuffing: in a bowl, mix the stale bread into which you've poured a drop of milk to soften it. Add the celery heart, sausage meat, minced meat and one egg. Mix until the filling is smooth.
You can now stuff your celery with the stuffing you've just prepared, taking care that it doesn't spill over the celery stalks. To secure the filling, tie up the celery stalks.
Remove the garlic from the pan and sauté the stuffed celery over low heat to sear the meat on the outside only.
Once your celery has been placed in an oven dish, you may decide to add tomato sauce to the top of your stuffed celery, or place directly in the oven at 180°C for 25 to 30 minutes.

Your stuffed celery is ready! Simply remove the strings, cut lengthwise and enjoy!

An anti-gaspi recipe: celery leaf pesto

To reuse leaves that are often thrown away!

Ingredient:

100 g celery leaves
50 g oilseeds (almonds, pine nuts, cashews)
40 g Parmesan cheese (for extra indulgence)
1 garlic clove
50 g olive oil

Recipe:

Chop the celery leaves, walnuts and garlic. Place in a blender and add the olive oil. Blend a little at a time, so as not to heat up the pesto, until you obtain a smooth, creamy consistency.
Add the Parmesan to your pesto and blend one last time to incorporate it.

Your celery pesto is ready to enjoy!