Celeriac/Celery Root
A European staple gaining popularity here, celeriac (a.k.a. celery root) produces big, solid knobby roots just above the ground. Once peeled, the white flesh has the flavor of mild celery and parsley. German-bred Prinz offers nutty, sweet flavor, fine texture and reliable, big yields that hold for harvest well in the garden. Shred celeriac for salads with a mayonnaise, lemon and mustard dressing, or cut up and simply roast or braise or add to soups and stews.
| Light |
Full sun
|
| Row Spacing |
12 in.
|
| Plant Spacing |
10 in.
|
| Planting depth |
1/4 in |
| Days to Germination |
14-21 days |
Approx. days to harvest
|
105
|
To Start Outdoors In spring, when frost danger is over and nights are at least 50F (10C), sow seeds in well worked, fertile soil in full sun. Space seeds 1 to 2 in. apart and cover 1/4 in. deep in rows 12 in. apart. Be patient; celeriac germinates slowly and unevenly. Use row covers to help retain soil moisture; remove after germination. Thin well established seedlings to 10 in. apart.
To Start Early Indoors About 6 to 8 weeks before last frost, sow seeds 1 in. apart in a container of seed starting mix. Cover 1/4 in. deep and provide a strong light source. Keep moist but not soggy, and feed seedlings frequently. When several inches tall, transplant 10 in. apart into well-amended garden soil, 10 in. apart after danger of frost is over.
Growing Notes: Celeriac needs rich soil to grow into large harvestable roots. Mulch plants well and feed monthly throughout the growing season.
Harvest and Use: Harvest when roots have sized up at least 3 to 4 in. in diameter. Flavor is sweetest in cool fall weather. Harvest as needed; celeriac "stores" well in the ground. Protect from freezing with a thick mulch. Clean, peel and cut up to add wonderful sweet celery flavor to soups, stews or braises, or toss with olive oil and roast until tender. Also delicious freshly grated and dressed with a lemony dressing. Dry celeriac foliage to use for celery flavored seasoning.
