Family: Apiaceae

Scientific Name: Apium graveolens var. rapaceum

Common Name: Celeriac, Celery root

Description

Celeriac (Apium graveolens var. rapaceum) is a cold, hardy, boulbous-stem vegetable used in soups, stews, and roasted. It has a mild flavor resembling celery but with a starchy, potato-like texture.

 

Pronunciation(AY-pee-um)(gra-vee-OH-lenz)
Plant TypeBulbs, corms, tubers, rhizoms, etc., Edibles Vegetables, Site author's observations
Sunlightfull
Moistureaverage, moist
Soil & Siteaverage, organic
TemperatureDuring the best growing season, temperatures fall within the range of 60-75°F. Celeriac tends to bolt if exposed to temperatures of 55°F.
LeavesLooks like Celery leaves.
StemsI have seen the bulbous base stem listed as a bulb, corm, bulb-like, etc..
DimensionsSpace the plants about 8-10 inches apart.
PropagationIt can be directly seeded or grown in a biodegradable pot, such as a peat pot. Pre-starting in a biodegradable pot is the best method.
Cultivar OriginCeleriac originates from wild celery (var. graveolens) throughout the Mediterranean and Northern Europe. In early history, the Egyptians, Greeks, and Romans utilized it primarily for religious purposes and first cultivated it in the Mediterranean. It gained significance as a vegetable plant during the Middle Ages. Through selective breeding, the edible part has been enlarged in size. It was introduced to Europe in the 1770s.
Misc FactsThe genus name comes from Latin and means bee (bees are reportedly attracted to the plant's white flowers).
Author's NotesWe enjoy using celery bulbs in boiled dinners or roasted dishes. The bulbous base stem can be difficult to peel because of its many nooks and crannies. I prefer to use a knife to remove the outer knobby layer. Once cut, the flesh is white and has a very mild celery smell and taste. All parts of the plant, including the bulbous roots, stalks, and leaves, are edible.
Notes & Reference#144-Missouri Botanical Gardens website (www.missouribotanicalgarden.org), #282-Botanica Organic Gardening (Dr. Judyth McLead), #274-Site Authors' observations and growing experiences
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