Celeriac, also known as celery root or knob celery, is a variety of celery cultivated for its edible, knobby root rather than its stalks and leaves.
Celeriac is a biennial plant that belongs to the same family as celery, Apiaceae (Umbelliferae). It produces a round or bulbous root that has a pale, knobby appearance. The root is the primary edible part and has a mild, celery-like flavour.
Celeriac seeds are typically sown in early spring. It's common to start the seeds indoors about 10-12 weeks before the last expected frost date in your region.
The seeds require a temperature range of 15-24°C for optimal germination. They can be slow to germinate, often taking up to 3 weeks. Celeriac prefers cool, temperate climates and well-drained, fertile soil. It requires regular watering and benefits from mulching to retain soil moisture.
Celeriac is typically ready for harvest in late summer to early autumn. You can harvest the roots when they reach a suitable size, usually around 3-4 inches in diameter. The roots can be stored in a cool, dark place for several months.