Celeriac - Would You Eat Something This Ugly?

This looks God-awful, doesn't it?  Maybe not quite as intimidating of an initial bite as the brave soul who first sampled an oyster, but unappetizing-looking nevertheless.  But after you cut away the rough exterior (no peeler I've found seems to work), the interior white flesh has all the pleasant taste of celery, and none of the strings.  And did you know that the stalk of the lush, showy, parsley-esque foliage can be cut and used as a straw?  I'm thinking really tasty Bloody Marys!

I like growing celeriac, and the chef certainly appreciates it (give him a root veggie, any root veg, and he goes to town on it).  The downside to it is that it takes FOREVER from seed to harvest.  My last batch I sowed in flats in the greenhouse a year ago January, and we were picking it from August through the last harvest, which was when the above picture was taken, on January 19th.  From 8 months to a whole year!  One of the nice things about celeriac is that you can harvest it and store the bulbs for two or three months.  We don't do that here; we fresh pick Manresa's celeriac and they use it immediately.

Also called celery root, the seeds are very tiny, and they can take up to three weeks to germinate.  They need to be kept constantly moist, which  makes it a challenge, as it is sometimes hard to be that vigilant.  That's the first reason I sow in flats rather than directly sow the seeds in the ground.  The second reason is that once germination happens, they are frustratingly slow to grow. They seem not to be doing anything for a long time, then you prick them out thinking they are way too small. Then they kind of sit there in their little pots not seeming to do much.  Finally one day you realize they're actually growing.  At that point you can happily transplant them out into your prepared bed, spacing them about six inches apart on all sides. Here is a newly planted bed:

Once the babies are safely tucked into their new bed, another wait is in order, about three months before you can harvest them.  It's perfectly fine, though, to start picking them once they are showing a couple of inch diameter bulb.  You'll be able to see the bulb poking up out of the soil.

The cultivar I use is called "Brilliant," and it's a biodynamically grown seed available from Turtle Tree Seeds.  They carry only biodynamic and organic seed of many old heirloom varieties.  Every time I order from them, I've been extremely pleased with both the health and vigor of the plants, as well as the taste.

I'd love to hear if any of you grow celeriac and what wonderful things you might do with it.

Comments

[Farmgirl Susan]

Thanks for such a helpful post, Cynthia. I haven't grown celeriac from seed in years, and I didn't have much luck with it, but now that you've told us all its secrets I'm inspired to give it another try!

[Janet]

Thanks for the informative post. I plan to grow celeriac for the first time this year, and I'm hoping for some beginner's luck.

[Lauren]

I grew celeriac last year for the first time, and now I will try to grow it every year. The sturdy seedlings transplanted beautifully into the garden, and celeriac proved to be a strong, tough crop in my sometimes very dry Colorado garden. Best of all, I loved using the celeriac stalks and leaves in soups and stock. They impart a lovely celery-like, yet stronger and more exotic flavor to food, but are very bitter if eaten, so must be removed after used for flavoring food. The cut stalks lasted for what seemed like forever in the vegetable drawer after I picked them before the first hard frost. I used these stalks and leaves to flavor the cavity of my free-range christmas chicken, and the stock that followed. And I haven't even mentioned the root, which is what this plant is really grown for! I highly recommend this vegetable.

[Chris Stanek]

I grew celery with no problem. Haven't tried Celeraic but I might try it as I do like the root. Great seasoning.

[Emmanuelle]

I am French, and celeriac is commonly eaten in France, either raw, in a salad, shredded like you would shred carrots, seasoned with a mustard vinaigrette, or cooked: I make a celeriac, sunchoke, potato, garlic puree that is to die for, especially when drizzled with a little white truffle oil right before serving! I have also roasted it along other root vegetables and its strong flavor provides a welcome kick. Huge fan here!

[peggy]

I love celeriac! I have for years, even before it became popular (again). It's great in soup & stew (doesn't get bitter like celery)& it's wonderful raw, grated with a nice vinegarette. Oh yea, greated or sliced & barely steamed with a really garlic-y vinegarette cold as a salad. (on the order of marinated artichoke hearts)

[Mary Duval]

ha ha, those celery roots do look ugly, but mmmmmm what a diamond in the rough. Years ago I grew them in a spot with some afternoon shade because we have such hot summers here (Sacramento California). They did alright. I'd like to give them another try.
Thanks for your great website! It's fun to read.
Mary

[janine]

Celeriac is an awesome root veggie! I use it a lot private cheffing. I especially love Celeriac Root Gratin. Peel them, then make the exact way you would potatoes au gratin..yummm!!=)

[Mike (tfb)]

Thanks for the info and pics. I have a packet of seed (Giant Prague - 120 days) and I'm trying out celeriac for the first time. It's maybe a little late to start, but I'm sure it'll work out. I'll only plant a tray or two this time. Seeing your seedling pics is a good motivator, 'cause sometimes try-out-for-fun crops get lost in the shuffle when things get busy!

[Brenda Feltham]

Very cool. I was totally unfamiliar with celeriac. I had heard of celery root but I had never seen it. While I don't have the dedicated space to try growing it I appreciate your article exposing me to different veggies.

[Marlene]

I love celeriac! I am half Swiss and it is a favorite salad in my family. I make a simple recipe: whisk some olive oil and lemon juice together. Add a little mayo and whisk till smooth. Salt to taste. Cut the celery root into very thin matchsticks on a mandoline. Marinate for several hours in the sauce, or overnight. Add more salt if needed plus a little white pepper. I could eat a whole bowl of this.