Celeriac Giant Prague is an old European longleaf variety known for its small, tasty, approximately 12½ diameter round corms. Celeriac is a special vegetable. It is related to aniseed, parsnip, parsley, celery and carrot. It is a large, somewhat ugly-looking corm which grows underground. Above ground it grows leaves that look a bit like celery and parsley. This leaf can also be used as a spicy substitute for celery and parsley. Use it for example in sauces, soups and stock, but do not cook too long because of loss of flavour. The taste of celeriac is particularly strong and delicious.
Celeriac is a very healthy vegetable. It contains vitamins, among others: B1, B3, B5, B6, B11, C,E and K. And the minerals: calcium, phosphorus, iron, iodine, potassium, copper, manganese, magnesium, sodium, selenium and zinc. Celeriac also contains a lot of fibre and very few calories. Celeriac is generally boiled, blanched and used in casseroles and stews. It is also added to soups (pea soup) and mashed as a replacement for potatoes. The leaves are also added to soups. Celeriac is delicious in combination with: parsley, olive oil, chicken, minced meat, beef, pork, lamb, butter, cream, pears, apple cider vinegar, apple, cinnamon, nutmeg, serrano ham, bacon, ginger, curry powder, mayonnaise, thyme, rosemary, fennel, lemon, shrimps, crème fraîche, white wine vinegar, mustard, chives, honey, paprika, noodles, pasta, rice, yoghurt, tomato puree, cheese, basil, olives, milk, flour, venison, cumin cheese and Italian herbs. And other vegetables such as: potatoes, carrots, beets, parsnips, garlic, onions, swedes, oyster mushrooms, red onions, spring onions, corn salad, radishes, celery, winter carrots, fennel, sauerkraut, French beans, tomatoes, peppers, asparagus, mangetout and spinach. Dried celeriac is used as a salt substitute in a low-salt diet. Celeriac can be kept dry, frost-free and in the dark for a very long time (3 - 4 months).
Indoor sowing: March - April
Germination: 3 - 5 weeks
Germination temp.: 15 - 20 °C
Sowing depth: shallow - 5 mm
Row distance: 30 - 35 cm
Plant distance: 30 - 40 cm
Planting position: full sun - lightly shaded
Harvest period: September - October
Celeriac germinates slowly and that's why it is started indoors, about 6 - 8 weeks prior to the last frost, in small pots. The seeds need light and warmth to germinate. Sow thinly and shallow in good sowings and cuttings soil and press gently. Cover the pots with some cling film to keep the seeds moist. Transplant the seedlings, when they are about 5 cm tall to larger pots (about 7cm Ø). Harden the seedlings of, in the beginning of May, by putting them outside during the daytime for a week or two. Celeriac bolts at temperatures under 10°C. This stops the development of the root. Plant the seedlings outdoors when the soil has warmed. Plant them on a sunny, well fed and heavenly composted spot. Water them well and don't let the roots dry out. Because this causes growth problems. They don't need extra fertilizer during the growth. Protect the young seedlings against snails and slugs. Keep weed free.
Celery leaf spot is a common disease. This means that the leaves have brow yellow spots on them. It is caused by warm and moist weather conditions. Remove affected leaves to prevent spreading. The roots take a long time to grow. Celeriac can be harvested from September - October. The leaves can be harvested earlier, especially the side shoots. But don't harvest to much. The roots need the foliage to feed. Pull the roots up with a pitch fork. Celeriac can be kept in the fridge or a cool, dark basement (2-4 °C). This way you can keep the celeriac for 3 - 4 months in a dark, cool and frostfree place. They can also be kept in well drained soil, but have to be removed for december. Protect them against light frost with some straw around the roots. Don't grow celeriac on a site where members of the root family where grown in previous years.
