Celeriac

Apium graveolens var. rapaceum

Celeriac is also known as celery root, turnip-rooted celery or knob celery. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves.

Growing Tips: The best position for Celeriac is in a moist bed that receives at least a half day of full sun, with a little shade in Summer.

Position: Sun to Part Sun

Height: 1m Width: 60cm

Lifespan: Biennial

Use: Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour, and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.

Harvest: Harvest root when 10-15cm in diameter this will roughly take 14-28 weeks.