Celeriac, Turnip-rooted Celery, Celery Root, Knob Celery
Apium graveolens rapaceum
🌿 Morphology
🌞 Growing conditions
🌍 Origin and family
🌾 Uses
Warning: Despite the care taken in writing this sheet, it is essential to cross-reference sources before using or consuming any plant. When in doubt, consult a qualified professional
Permaculture uses
Celeriac is primarily grown for its edible root, which can be eaten raw, cooked, or processed. The leaves and stalks can also be used as a celery-like flavoring in soups and stews, although they are typically tougher than common celery. In permaculture gardens, it provides a useful root crop for late-season harvesting. It may be intercropped with other vegetables.
Permapeople description
Celeriac (Apium graveolens var. rapaceum) is a variety of celery cultivated for its edible root. It is also known as celery root or knob celery. Celeriac is a good source of vitamin K, vitamin C, and several B vitamins, as well as important minerals, such as phosphorus, potassium, and manganese.
Botanical description
Apium graveolens rapaceum is a variety of celery grown for its enlarged hypocotyl and root. It is a biennial plant, but is typically grown as an annual. The root is spherical, and the size varies from a tennis ball to a small cantaloupe. The surface of the root is knobby and brown, and the flesh is white. The leaves are similar to celery leaves, but often coarser. The plant produces small, white flowers in umbels in its second year. It requires full sun and moist, well-drained soil. It is less susceptible to bolting than common celery.
Companion planting
Favorable: Leeks, Onions, Tomatoes. Unfavorable: Carrots.
Propagation methods
Celeriac is typically propagated by seed. Seeds are started indoors 8-10 weeks before the last expected frost. Seedlings are transplanted outdoors after the danger of frost has passed. It can also be propagated by division, although this is less common.
History and traditions
Celeriac has been cultivated since antiquity. It was mentioned in Homer's Odyssey. In the Middle Ages, it was grown as a medicinal plant. It is used in traditional European cuisine, particularly in soups, stews, and salads. It is also a popular ingredient in Eastern European and Jewish cuisine.
Usage calendar
Sowing: February - April, Transplanting: May - June, Harvesting: October - December