Fall Harvest: Celeriac/Celery Root

Celeriac/celery root is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you'll find it during the summer and early fall).

A celeriac hypocotyl sliced in half, and with the greens removed

Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots; these are sometimes collectively (but erroneously) called celery root.
Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the Diamant cultivar predominates. Celeriac originated in the Mediterranean Basin.




Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes.
Unlike many root vegetables, celeriac contains little starch: 5–6% by weight. A number of vitamins and minerals are present in celery root, most notably vitamin C, potassium, and phosphorus.
The shelf life of celeriac is approximately three to four months if stored between 0°C (32°F) and 5°C (41°F), and not allowed to dry out.