Celeriac

Apium graveolens var. rapaceum

vegetable

Celeriac (also called celery root) is the underground cousin of celery, grown for its knobby globe-shaped swollen stem rather than its stalks. The cream-colored flesh has a mild celery flavor with a hint of parsley and nuttiness, and is delicious raw in remoulade, roasted into wedges, or pureed into silky soups. A cool-weather crop with surprisingly good winter storage.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Leeks: Use different soil layers and allium scent deters celery flies
• Cabbage: Both prefer cool steady conditions and shared bed amendments
• Bush Beans: Fix nitrogen and use a different root zone
• Marigolds: Suppress nematodes in the root zone

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Slugs and snails →

  Beer traps or iron phosphate bait; clear garden debris where they hide

• Carrot rust fly →

  Row cover bed from planting through fall; rotate Apium family for 3 years

• Celery leaf miner →

  Pinch and destroy infested leaves; cover seedlings with row cover

• Hollow heart →

  Keep moisture even all season; avoid letting beds dry then flood

🌾 Harvest & storage

Celeriac is ready September through fall when roots reach 3 to 5 in across. Flavor improves with light frost, so harvest can stretch into November in mild winters. Lift with a fork, trim leafy tops (good in soups) and rootlets, then cure in a cool basement for a few days. Refrigerate or store in damp sand at 32 to 41F; celeriac keeps 6 to 8 months in cold storage.

🥗 Nutrition & benefits

About 42 calories per 100 g raw with 1.8 g fiber, 8 mg vitamin C, 300 mg potassium, 67 mg phosphorus, and 41 mcg vitamin K. The roots are far lower in carbs than potato and make a popular low-carb mash.