Celeriac - Mixed

Celeriac - Mixed


Celeriac is appearing more at farmsteads and with good reason.  This celery relative produces a knobby root that is harvested in the fall or early winter.  It is slow growing but much easier to grow that you might guess.  Shredded raw or sliced as wedges it has a refreshing celery taste with nutty overtones but it also can be roasted, stewed or mashed as a savory treat.  Celery “root” paired with potatoes makes a wonderful winter soup.  In the summer use the leaves as you would regularly use celery when you need that flavor but the stalks are strong flavored and fibrous.
80- 110 days     

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Packet sows 10 ft row (100 seeds)

Stalk celery and Celeriac are both very slow growers.  Sow the seeds indoors in late winter, early spring.  Germination is best at 70° F.  After germination (seed germination is often erratic and slow) make sure that you have a cool, very sunny windowsill.  You may want to plant the seedlings in separate pots as they grow larger.  You can transplant into the garden around the time of the last frost (late April).

Celery can be difficult because it likes cool conditions, needs soil that retains moisture or constant drip irrigation and is a heavy feeder.  Drip from our 50° groundwater helps keep the soil cool and celery grows slowly and continuously producing outer stalks that can be harvested from the young plants in mid summer and larger stalks late in the season.  Stalks are often supported upright mulched with hay and there is a certain blanching property that this gives.  Celery is a slow grower and has a very shallow root system that cannot compete with weeds.  Use care not to damage the roots of larger plants.

Celeriac is a bit easier as a crop and is harvested for it’s knobby swollen root in fall.