(Apium graveolens var. reapceum) A relative of celery selected 4 centuries ago in Europe for its edible semi exposed root useful in salads or added to stews and soups. Stems and leaves are smaller than celery but may be eaten in the same way. Celeriac is very cold tolerant and the roots will store like carrots in chilled conditions. Sow Celeriac seeds in spring and early summer for cool districs, autumn/winter in warm climates.
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