A variety of celery that grows only spindly branches, and it has a large, round tuber root with numerous small projections on the surface.  It originates from the Mediterranean and prefers a warmer climate to celery.

The flesh is white with a strong flavor and rich in calcium and phosphorus. The texture is soggy-firm rather than the crisp texture that we are used to from celery. 

Celeriac is a winter vegetable which is popular throughout Europe and used extensively in Germany.  Used in stews, stocks and sauces and grated raw into salads.

Varieties  There are two varieties; short-leaved and long leaved.

Long-leaf celeriac is slow growing with a heavier root.

Short-leaf celeriac faster growing roots that are smother and rounder.

Nutrition  1 lb. = 154 calories