Common names: celeriac, turnip-rooted celery, celery root, knob celery

Botanical name: Apium graveolens rapaceum

Origin: Europe and Africa

Varieties

Alabaster (120 days); Giant Prague (120 days).

Description

Celeriac is a form of celery, a member of the same family, and similar in growing habits and requirements. Its physical characteristics and culinary uses, however, are quite different. The edible root of celeriac is large and swollen, like a turnip, and develops at soil-level; a rosette of dark green leaves sprouts from the root. The stems are hollow. The French and Germans are more accustomed than Americans to celeriac; it's commonly used In stews or eaten raw.

Where and when to grow

Celeriac does best in cool weather and especially enjoys cool nights. To grow celeriac, start in spring in the North, in late summer in the South. In the North, start from transplants; the seeds are very slow to germinate. Plant them on the average date of last

frost; set the plants six to eight inches apart in rows 24 to 30 inches apart. In the South you can grow celeriac from seed. Sometimes a second crop is grown by seeding directly outdoors in spring. Plant the seeds a quarter inch deep in rows 24 to 30 inches apart, and when the seedlings are large enough to handle, thin them to six to eight inches apart.

How to plant

Celeriac tolerates light shade and prefers rich soil that is high in organic matter, well able to hold moisture but with good drainage. It needs constant moisture and does well in wet locations. It's a heavy feeder and needs plenty of fertilizer to keep it growing quickly. When you're preparing the soil for planting, work in a complete, well-balanced fertilizer at the rate of one pound per 100 square feet or 10 pounds per 1,000 square feet. If you're sowing seeds for transplants start indoors two to four months before your estimated planting date - the seeds germinate slowly. Cover the seeds with an eighth of an inch of soil, and then lay a material like burlap over the containers to keep the moisture in. Transplant carefully. To give the seedlings a good start, plant them in a trench three to four inches deep. Space the seedlings eight to 10 inches apart in rows two feet apart.

Fertilizing and watering

Fertilize before planting and again at midseason, at the same rate as the rest of the garden. Frequent watering is important; celeriac, like celery, is shallow-rooted, and a lack of soil moisture can stop its growth. Keep the top few inches of soil moist at all times.

Special handling

Celeriac cannot compete with weeds. Cultivate conscientiously, but be careful not to disturb the shallow roots. As the tuber develops, snip off the side roots and hill up the soil over the swollen area for a short time to blanch the tubers. The outer surface will be whitened, but the interior will remain a brownish color.

Pests

Celeriac has no serious pest problems; it's a good vegetable for the organic gardener.

Diseases

Celeriac has no serious disease problems.

When and how to harvest

Time from planting to harvest is 110 to 120 days from seed. A 10-foot row should give you 16 to 20 roots. Pick off the lower leaves - you can use them to flavor soups and stews. Harvest celeriac when the swollen root is three to four inches wide. In warmer climates, harvest the roots when they're about the size of a baseball. Celeriac increases in flavor after the first frost, but should be harvested before the first hard freeze.

Storing and preserving

You can dry the leaves to use as an herb in soups and stews. Keep the roots in the refrigerator up to one week, or store them in a cold, moist place for two to three months. They will keep in the ground in areas where freezing weather is not a problem. You can also freeze the roots; handle them like turnips.

Serving suggestions

Peel, dice, and cook celeriac roots; then marinate them in vinegar and o i l , seasoned to

your taste. Or shred the raw roots, dress them with a light vinaigrette, and add them to a