Celeriac (Apium graveolens var. rapaceum)

Celeriac (Apium graveolens var. Rapaceum): this variety has a large, globular root which is the reason for its cultivation. Like other celeries, it grows slowly, but it tolerates harsh temperatures very well, even several deegrees below zero.

The plant needs  constant irrigation and a rich soil, worked for a correct development of the root system, which ought to be picked within six months from translplantion to prevent it from becoming too hard.

To get the seeds, it is necessary to wait (as with other celeries) for the spring following the sowing.

Its taste is mild, its caloric content is low, but it is rich in minerals and fibre. It can be eaten both, raw and cooked.

The cultivation of this variety will provide great satisfaction, specially for winter consumption (mainly au gratin in the oven). It is really awesome!