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A picture of a Celeriac

Celeriac

Apium graveolens var. rapaceum

Also known as

Giant Of Prague, Rooted Celery, German Celery, Knob Celery , Knolseldery (Afr.)

Full Sun
Easy care
Moderate watering
Half-hardy

5a-9b

USDA zone

-29°C

Minimum temperature

Expected size

Height
Spread

50cm

Max

50cm

20cm

Min

30cm

Flowering

  • spring
  • summer
  • autumn
  • winter

This plant has a mild fragrance

More images

A photo of Celeriac
A photo of Celeriac

Overview

As a large globular, knobby and dull-coloured root that has a pronounced celery-like taste, the Giant of Prague is used and enjoyed throughout the culinary world for its great taste rather than for its looks. Celeriac is crisp, smooth, mild and has a delicious taste, a root of exquisite flavour and texture. Poorly known outside of Europe, this is a vegetable that is both tasteful and also has various health benefits, and is a great addition to any vegetable garden.

Common problems

Pests include leafhoppers, whiteflies, leafminers, carrot and celery flies, and Rhizoctonia solani.

Harvesting

Celeriac is a slow growing vegetable that takes 5 - 6 months from sowing to harvest. Harvest small to medium sized celeriac roots for best flavour and texture. Begin as soon as the root ball reaches about 5cm. They will grow to about 10cm in diameter. Celeriac can be stored after harvest, but the best roots are from plants which have been freshly dug up. If your soil is free draining, leave them in the ground and harvest as required.

Propagation

Seed

Sow in Summer months. Celeriac is slow to germinate (2 to 3 weeks) and slow to get growing. Soaking seeds in water may aid germination.

Special Features

Crop rotation

Heavy Feeder

Uses

Medicinal

Used in traditional medicine. It contains fair amounts of vitamins and folic acid and can be used in digestive medicines.

Edible

Use root either boiled, mashed, cubed into stews, roasted, fried, grated or dried and made into a powder known as celery salt.