I grew some last year in troughs which had reservoirs in the base. They were a self blanching type and did really well.
It depends how much you want, but I found 2 troughs with 4 plants in each gave us plenty. I just pulled sticks from the outsides of the plants when I needed them over summer and autumn.
I didn’t have room for them in the greenhouse over winter, so I picked the lot and dried it in the dehydrator. Another idea I saw was to cook chopped onion, celery and carrot together and freeze it in small batches for starting stews and soups over winter. I didn’t try that one, but I might do this year. I got a load of mushrooms free from work as the labels were incorrect, so they were given to staff. I chopped them up and fried them with onion and garlic, then froze in batches. They have been great to have on hand