Celeriac produces a large, celery-flavored bulb- a swollen stem. Leaves can be used to flavor dishes. Celeriac is a close relative to celery, but easier to grow; though it still needs a long season to grow well. There is little difference between cultivars; some are less prone to discolor when cooked. Celeriac can be eaten raw or cooked. Organic and heirloom cultivars are difficult to locate. Celeriac is not a popular home garden crop.

Ideal Site- Celeriac needs a fertile, moisture-retentive soil to do well. It will grow well in full sun or semi-shade. Prior to planting prepare the soil by applying a medium to high-fertility soil improver, or a low-fertility soil improver with a nitrogen-rich organic fertilizer. Ideal pH is 6.5-7.5

 

Seed to Harvest- 26 weeks

Cultivation- Celeriac germinates best at temperatures between 50-66F (10-19C). When sowing undercover sow in gentle heat 65F (18C) in February and/or March, or April and May if no heat is available. Sow in trays or cell packs, thinning or transplanting into individual pots when large enough to handle. Harden off before planting outside after danger of last frost has pasted.

Spacing- 12-15 in. (30-58cm) each way.

Plant Care- Water in dry spells. Mulch to retain soil moisture. From summer onward , remove lower leaves to expose crown.

Problems- Celery crown rot, celery leaf miner, slugs, celery leaf spot,celery late blight, calcium deficiency caused by irregular water supply. Over all celeriac is relatively problem free.

Harvesting- Harvest celeriac from late summer to the following spring, starting when bulbs are large enough. Store in the ground if possible, covering with straw for protection. Celeriac can be litted and stored indoors but quality will deteriorate.

Nutrients- Celery contains Vitamins A, B1,B2, B6, C, potassium, folate, dietary fiber, molybderum, manganese, magnesium, tryptophan, phosphorus, and iron.