Celeriac (Apium graveolens var. rapaceum)
Celeriac is also known as celery root, Turnip-rooted celery or Knob celery. It is a kind of celery, grown as a root vegetable for its large and bulbous hypocotyl rather than for its stem and leaves.
The best position for Celeriac is in a moist bed that receives at least a half day of full sun, with a little shade in summer.
Celeriac may be used raw or cooked. It has a tough, furrowed, outer surface which is usually sliced off before use because it is too rough to peel. Celeriac has a celery flavour and is often used as a flavouring in soups and stews; it can also be used on its own, usually mashed, or used in casseroles, gratins and baked dishes. It can be roasted like a potato, giving it a crispy edge.
|Harvest||Harvest root when 10-15cm in diameter this will roughly take 14-28 weeks.|
|Position||Sun to Part Sun|