World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0000545620
Reproduction Date:

Title: Celeriac  
Author: World Heritage Encyclopedia
Language: English
Subject: Celery, Chinese celery, Pea soup, Chicken soup, BBCH-scale (root and stem vegetable)
Collection: Edible Apiaceae, Root Vegetables
Publisher: World Heritage Encyclopedia


Apium graveolens var. rapaceum
A celeriac hypocotyl sliced in half, and with the greens removed
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Apium
Species: A. graveolens
Variety: rapaceum
  • Bergers White Ball
  • Diamant
  • Giant Prague
  • Goliath
  • Ibis
  • Kojak
  • Monarch
  • Prinz
  • Snow White

Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery[3] or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root.[4]

It was mentioned in Homer's Odyssey as selinon.[5]

Celeriac is a root vegetable with a bulbous hypocotyl. In the Mediterranean Basin and in Northern Europe, celeriac grows wild and is widely cultivated.[2][3] It is also cultivated in North Africa, Siberia, Southwest Asia, and North America.[2] In North America, the Diamant cultivar predominates.[6] Celeriac originated in the Mediterranean Basin.[2]


  • Culinary use 1
  • See also 2
  • References 3
  • External links 4

Culinary use

Typically, celeriac is harvested when its hypocotyl is 10–14 cm in diameter.[6] However, a growing trend (specifically in Peruvian and South American cuisine) is to use the immature vegetable, valued for its intensity of flavour and tenderness overall. It is edible raw or cooked, and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles, and other savory dishes. The leaves and stems of the vegetable are quite flavoursome, and aesthetically delicate and vibrant, which has led to their use as a garnish in contemporary fine dining.

The [7] The freshness of the vegetable will also be obvious from the taste; the older the vegetable, the less potent the celery flavour.

See also


  1. ^ "Growing Crops: Celery and Celeriac". Urban Organic Gardening. 17 June 2011. Retrieved 28 January 2012. 
  2. ^ a b c d Schuchert, Wolfgang. )"rapaceum L. var. Apium graveolens"Celeriac (. Crop Exhibition. Max Planck Institute for Plant Breeding Research. Retrieved 28 January 2012. 
  3. ^ a b  
  4. ^ Watson, Molly. "All About Celery Root (Celeriac)". Retrieved 29 April 2014. 
  5. ^ "eat celery root". 2010. Retrieved 29 April 2014. 
  6. ^ a b )"Apium graveolens rapaceum"Celeriac (. Desirable Vegetable Varieties, By Vegetable. The Owlcroft Company. Retrieved 28 January 2012. 
  7. ^ a b "Small-scale postharvest handling practices - A manual for horticultural crops - 3rd edition". FAO Agriculture and Consumer protection. March 1995. Retrieved 29 April 2014. 

External links

  • Nutritional Summary for Celeriac, cooked, boiled, drained, without salt
  • RHS Award of Garden Merit: Asparagus, celeriac, chard, Chinese cabbage, fennel, melon, pak choi, rhubarb 2011 PDF (306 KB)
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.