One of the oldest root vegetables in recorded history, celeriac, also known as root-celery, is a closely related variety of common leaf celery. It is grown for its delicious, knobby underground root.  Underneath celeriac roots burly exterior is a crisp, apple-like textured bright white flesh.  The firm, juicy flesh has a mild herbaceous quality with obvious celery-like undertones.  Celeriac can by a perfect non-starch substitute for potatoes and can be prepared in a similar way.

Nutrition:  Celeriac is a very good source of vitamin K, which is known to promote bone mineralization. The root also contains essential minerals such as phosphorus, iron, calcium, copper and manganese and vitamins B, and vitamin C.




grated raw into salads,
boiled and mashed,
in soups,
and casseroles,


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