Celeriac

Celeriac

Celeriac is a type of celery. It is grown for its edible stem and shoots. Celeriac looks like a root vegetable but the edible part is actually a bulbous hypocotyl with many small roots attached.

Celeriac is usually harvested when the enlarged hypocotyl is 10 to 14 cm in diameter. It is also possible to use the immature vegetable, which has an intense flavour.

Names

Scientific
   Apium graveolens var. rapaceum
English
   Celeriac
   Celery root
   Knob celery
   Turnip-rooted celery
Dutch
   Knolselderij
Spanish
   Raíz del apio
French
   Céleri-rave
German
   Knollensellerie
   Wurzelsellerie
Italian
   Sedano rapa

Taxonomy

Genus
   Apium
Family
   Apiaceae
Order
   Apiales

Basic information and facts

Origin:

Celeriac originated in the Mediterranean area.

Distribution:

Mediterranean area, Northern Europe, North Africa, Siberia, Southwest Asia, and North America.

Climate and weather:

Celeriac grows in temperate climates

Spacing:

Plants are usually grown with 15 to 20 cm spacing.

Propagation:

Grow from seed and then usually transplanted.

Harvesting:

Harvest the hypocotyl when it has a diameter of 10 to 14 cm. Or harvest earlier for the stem and leaves.

Uses:

Celeriac can be eaten raw or cooked. Sliced celeriac is used in soups and savory dishes. Also the leaves and stems are edible and have a nice flavour; they are often used as a garnish.

Crop categories

Vegetables
Root vegetables
Food crops
Temperate crops

Pictures