Celery root
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Celeriac - Apium graveolens var. rapaceum - is a member of the Apiaceae family and is derived from marsh ache, a wild plant endemic throughout Europe.
Its roots - ball-shaped, flattened, oval or cylindrical - generally keep well and, like all root vegetables, are particularly appreciated in winter. Raw or cooked, celeriac can be grated, remoulade, puréed or simply roasted.
Sowing tips: celery root seeds should be sown in trays or pots, in a warm place, 8 to 10 weeks before planting. Sow on the surface, pressing lightly and keeping seedlings constantly moist. Celery root is particularly demanding in terms of water and nutrients.
