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Apium graveolens var. rapaceum
Celeriac is a group of cultivars of celery grown for its edible, bulb-like swollen base (hypocotyl) and its leaves. It is grown mainly as a cool-season vegetable, and the key is steady moisture and cool growing conditions so the root stays firm.
Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America.
Typically, celeriac is harvested when its hypocotyl is 10 to 14 centimetres (4 to 5+1⁄2 inches) in diameter. This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.
Text excerpted from the Wikipedia article Celeriac by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
