Celeriac has an unusual flavour, a cross between celery, fennel and aniseed. The edible part is the swollen root.
Celeriac is not difficult to grow but it does take a long time to mature, taking up space on the veg plot. The seed is generally more expensive than other veg and germination can be patchy. However with a bit of patience (and a few extra seeds) you will soon have a few sturdy plants.
Celeriac grows well in heavy soils and is a good choice if you’re looking for a crop that thrives in poor summers. Here’s how to grow it.
You Will Need
- Celeriac seed
- Seed trays or modules
- Multi-purpose, peat-free compost
- Capillary matting
- Small pots
- Pencil or dibber
- Organic matter
- Garden fork
Step 1
Sow in spring into a seed tray filled with good-quality compost. Sprinkle the seed lightly in shallow drills, then lightly cover with compost.
Step 2
Water gently, then place the tray in a heated propagator at 10-12°C. Ensure the compost remains moist; a layer of capillary matting beneath the seed tray can act as a reservoir.
Step 3
Once the seedlings are large enough to handle easily, transplant each into its own pot of compost, firm and water well.
Step 4
Plant out the plants in late spring, when they are 5-7cm tall. Space them 25-30cm apart in rows 30-45cm apart. Do not bury the crowns. Water well during dry periods or on lighter soils. To retain moisture it’s worth applying a bulky, organic mulch straight after planting, making sure it is kept clear of the swelling roots.
Step 5
Celeriac should be ready to harvest from late September onwards, but a more intense flavour develops if left in the ground longer. You may need to use a fork to gently lift out each root.
How to enjoy celeriac
Celeriac can be eaten raw, grated into a winter salad or used as a crudite. It can also be mashed or roasted.
