Growing CELERIAC

Apium graveolens

This hardy kitchen garden staple sits high in my top 10 veg.

Challenging to grow and deeply rewarding when it works, I have become almost obsessed with producing this gnarled winter beast. With one of the longest seasons of all the veg, celeriac needs dedicated space and regular attention during the summer months.

Keeping young plants weed-free and well spaced is important, as I find overcrowding really inhibits growth. Sow in February undercover into seed trays and then prick out into modules in March.

Plant out in May at 30cm apart once 2-3 true leaves are present. Planting in fertile soil with consistent moisture and full sun should give you good sized celeriac in November. Water well in August and September when the heads are growing. Remove the lower leaves as the stem base develops, allowing swelling and reducing distortion. Check regularly in the Autumn/Winter as slugs can hide in the base of the leaves and bury holes in the root.

The most widely available organic variety is Prinz, which I tend to stick to as it offers a medium sized, deliciously sweet winter veg. If you’re looking for something a bit bigger try Giant Prague. Every bit of the celeriac is good to eat. The leaves and roots are delicious deep fried and salted as a celeriac crisp, and the rest adds a delicious creamy celery flavour to mash, purées, soups and stews, but is also excellent roasted.