Celeriac
Apium graveolens var. rapaceum
Celeriac is specific variety of celery that is grown for it's starchy hypocotyl (bulbous part right above the roots). Celeriac is loosely considered a root crop and can be eaten either raw in salads or cooked- pureed, roasted, and in soups. It has a unique mild-sweet flavor. While the stalks are edible, the leaves may cause a skin rash in sensitive individuals. Celeriac is a slow-growing, cool-season crop - from transplant it can take over 100 days to mature - so be sure to plan accordingly. In cooler climates it is typically planted in spring; in warmer climates it can be grown from fall through winter.
How to Grow Celeriac
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Nutrition
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Growing from Seed
Celeriac is most commonly started from seed indoors then transplanted outside when seedlings are 2" - 2.5" tall (5-6 cm). Soaking celeriac seeds for 24 hours prior to planting may aid germination.
Planting Considerations
Celeriac prefers loamy, rich soil that retains moisture but does not get waterlogged. Transplants should be hardened off and transplanted outside after the risk of frost has passed. Young plants exposed to temperatures below 55°F (13°C) for several days may bolt prematurely. While celeriac is growing do not let the soil dry out.
Feeding
Celeriac is a heavy feeder. Amend the garden bed with compost before transplanting and fertilize regularly throughout the season with your preferred fertilizer.
Harvesting
Celeriac develops the best flavor after it has been exposed to light frost. Pull the entire plant out of the the soil (or if needed use a garden fork) once the root has sized up to roughly the size of a baseball. Celeriac root is peeled prior to cooking.
Storage
Celeriac can be stored by leaving it in the ground and harvesting as needed prior to the ground freezing. With a thick layer of mulch celeriac can be harvested well into winter. With the leafy tops removed celeriac can be stored unpeeled in the fridge for 2-4 weeks or in a root cellar for several months. Celeriac can also be chopped, blanched, and frozen.
