They say you get out of life what you put in. The same philosophy applies to one of my favourite winter vegetables - celery.

To produce a plant with the right taste and texture, this versatile veg needs a bit of thought put into soil preparation, growing conditions and harvesting technique. But when you think about how many uses it has - from soups to stir fries to good ol' bolognaise - in my book, it's definitely worth the effort. And if you want to enjoy it in a hearty winter stew, now's the time to get planting.

Let's start with the preparation. Celery needs soil that's well drained and sweet (and in a full sun position), so make sure you add lime before planting. If you're equipped to measure PH levels, the reading should be between five and six. Celery also grows best in a garden that's raised and filled with potting mix - so if you can make this combination happen, you're off to a cracker start.

Once your soil's ready, grab some Awapuni celery seedlings from your local supermarket, Bunnings, or The Warehouse. Or place your order online and have them delivered direct to your door.

Now you're ready to plant, dig a hole approximately 3cm deep. Pop in your seedling and use compost to create a mound around the plant. This blanches the base of the stems and keeps them tender. The good news is you don't have to keep mounding like you do with some plants - just keep your celery watered and that should do the trick.

Plant each seedling 20 - 25cm apart and continue this process in rows across your garden. Celery grows best this way, making it a good companion plant for dwarf beans, carrots, spring onions, parsley and bok choy. In fact, if you have any of these in your garden and they're ready to harvest, celery is the perfect replacement plant. And if you're a fan of leeks, like I am, you could mix and match with the celery, with February also the time for digging in this other winter staple.

Now it's time to play the waiting game while you enjoy the cooler autumn weather. Your plants will develop slowly at first, before a growth spurt sees them head for a final flourish. In about 12 - 14 weeks, your celery should be ready to harvest. Here's a tip: slide your thumb down the inside of the fattest stalks and gently twist to pull them off the plant. Don't cut the stalks off as the stumps left behind will rot and hinder the health of the whole plant.

You may notice the home-grown version doesn't look quite as perfect as the supermarket variety, but you do get the money-can't-buy satisfaction of reaping what you've sown. And it certainly tastes as good.