Celeriac is something that I have not grown before but something I have wanted to try for a while. So, when I saw that Mr Fothergill’s had added Neon F1 to their catalogue for 2023, it was a bit of a no brainer.
250 Seeds – £ 2.15 - Item code 38531 Sow by Dec 2026
Plants produce large roots for high yields. Known for its excellent garden performance and reliability. The white flesh roots are to use raw or cooked. An excellent source of vitamin C.
Sow Indoors a warm kitchen windowsill is all you need for starting these seeds, Sow 13mm (1/2") deep in trays of seed compost. Water well and place in a warm position.
A temperature of 15-20C (60-68F) is ideal. Seedlings usually appear in 14-21 days.
Transplant to other trays 50mm (2") apart when seedlings are large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom young plants to outside conditions (avoid frost, before planting out 250mm (10") apart in rows of 300mm (1ft) apart.
Plant so that the upper part of the root sits on the surface of the soil. Water well and remove outer leaves as roots swell.
In My Seed Box For 2023 - Index
Below is what I found doing a google search on "Celeriac"
What is celeriac?
Celeriac may look weird, but its flavour is familiar and its applications in the kitchen are practically endless. It's time to work this quirky root into your vegetable rotation. Here's what you need to know about celeriac (aka celery root).
Celeriac, or celery root, is one of the unsung heroes of the root vegetable world. It can be eaten raw or cooked, is a terrific substitution for potatoes in many applications and is wonderfully healthful! Whether you want to make a killer mash or a new refreshing salad, it's time to get to know this unique vegetable.
Celeriac is a root vegetable closely related to celery, parsley and parsnips. Its scientific name is Apium graveolens var. rapaceum, and it's also known as turnip-rooted celery, knob celery or celery root. It's a large, bumpy, brown vegetable that's harvested in the wintertime. It originated in the Mediterranean and belongs to the same plant family as carrots. It features in both classic recipes like celeriac rémoulade, a light salad that is similar to a coleslaw, and modern interpretations like gratins or purees, where it can be used as a lower-carb swap in for potatoes.
What does celeriac taste like?
Raw, celeriac has fantastic
crunch and a super nutty, celery-like flavour that makes it perfect for
salads and slaws. Cooked, it takes on a slight sweetness that works well
mashed, baked, roasted or boiled.
Is celeriac healthier than potato?
With only 5.9 grams of carbs per 3.5 ounces (100 grams) of cooked vegetable, celeriac is a healthier, lower-carb alternative to potatoes. Plus, a crunchy, fresh, 3.5-ounce (100-gram) serving of raw celeriac has only 42 calories and 0.3 grams of fat — making it an excellent low-calorie food.
Is celeriac good for diabetics?
Contains only 15 grams of carbohydrates per cup, making it a great root vegetable for diabetics.
What is celeriac good for?
Celeriac is a versatile, flavorful ingredient for soups, mashes, side dishes, and salads. It is a plentiful source of vitamins C and K, which can help support heart and bone health.
What does celeriac taste like?
Celeriac has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. If you like radish and turnips, you will love celeriac raw, and if you enjoy potatoes, you will like the cooked version.
How to select and store celeriac?
As with any root vegetable, you want to choose a firm root that feels heavy for its size and does not have soft or bruised patches. Celeriac has a thick outer skin that is often crusted with soil, and may have squiggly roots attached. Keep it in its original state in the crisper drawer of your fridge until you want to prep it for cooking. Kept cold and uncut, celeriac can last for a couple of weeks in your fridge.
What are the health benefits of celeriac?
Celeriac is packed with antioxidants (which can help fight inflammation), vitamins and minerals. When raw, it is an excellent source of vitamin K, as well as vitamin B6, vitamin C, phosphorous, magnesium and calcium. It is low in carbs and high in fiber, which can help support a healthy heart and gut . Also, it is naturally low in fat, making it a light, nutritious and refreshing add to your meal.
How to prep celeriac for cooking?
To prepare celeriac, slice both top and bottom off, then remove the thick skin. There is often a line that shows where the tough skin ends and the tender crisp flesh begins, so just follow that line. Once peeled, the celeriac can be grated, or cut into batons or cubes, or diced.
Uses for celeriac
Celeriac is terrific in all sorts of dishes. In salads, raw, it provides excellent crunch and does not wilt quickly, so it is an ideal addition to slaws. Boiled or steamed, it can be pureed very smooth, providing creamy texture to soups or sauces. Roasted, it will brown and crisp on the edges, and get sweeter, making it ideal for any mixed roasted root vegetable dish. Because the texture can be similar to that of potato, it is great in gratins and mashes, but it does not exude starch the way a potato does, so often it is used with some potato to ensure that texture, anywhere from a 1-to-1 ratio to 1-to-4, depending on the dish. And it will retain excellent crunch when cooked hot and fast, so it can be a good addition to stir-fries and sautés. Finally, it makes for interesting pickles, either with other vegetables, as in a giardiniera, or just on its own.
References
What Is
Celeriac and How Do I Use It? | EatingWell
How to Cook and Serve Celeriac - Harvest to Table
This Is What Makes Celery And Celeriac Different From Each Other (mashed.com)
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