Apium graveolens rapaceum Celeriac or Celeri-rave in France, is also known as Turnip Rooted Celery. The stalks and leaves are similar to our common celery, but the delicious root crown, despite its gnarly appearance, is its greatest asset.

Celeriac's leaves and stalks are edible and can be used to flavor soup stocks, but use sparingly as they are more potent than common celery. You can use the small, tender, centre leaves in salads. The leaves can also by thinly sliced and used in place of celery leaves or parsley.

The root is delicious in soups and stews. It goes well with other root vegetables such as potatos, parsnips, and beets which is advantageous since it is available late in the fall at the same time as many other root crops. An old standby preparation is mashed potatoes and celeriac.

Celeriac root can also be eated raw. Grate it into salads or use it for dipping. In salads celeriac is best paired with other strong flavors such as beets, walnuts, apples, carrots, capers, mustard, and onion.

Celeriac stores incredibly well. It will last for up to a month in the refrigerater or several months in a root cellar.

This is a medium early type with good bolt resistance. It will weigh 1.8-2kg at maturity and has a firm interior quality that remains white when boiled.

200 seeds