Celeriac 'Verona'
Apium graveolens var. rapaceumOriginally from Northern Italy and named for the fair city of Verona, this heirloom celeriac variety produces large white skinned knobbly swollen with a sweet yet savoury celery-type flavour. It may not be the prettiest vegie in the patch but it’s certainly one of the most versatile. Grow this close relative of celery for use in soups, salads and gratins.
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Celeriac 'Verona'
A root vegetable closely related to celery, celeriac (Apium graveolens var. rapaceum) is native to the Mediterranean, and has a rich history dating back to ancient Greece and Rome, where it was prized for its medicinal properties. Celeriac gained culinary popularity in the 18th century in Europe, particularly in French cuisine where it is often prepared as a creamy puree known as "céleri rémoulade" or as a remoulade salad, where it's thinly sliced and mixed with a tangy mayonnaise-based dressing.
To grow celeriac from seed, start indoors in early spring. Sow seeds in well-draining soil in trays, keeping them at around 21°C. Once seedlings are a few centimeters tall, transplant to larger containers. Harden off seedlings before transplanting them to the garden in late spring or early summer. Plant in fertile soil with consistent moisture in full sun to partial shade. Space seedlings about 30 centimeters apart. Keep the soil consistently moist and provide ample nutrients. Harvest celeriac when the roots reach a desirable size, typically in late autumn or early winter. Note: Seeds can take a long time to germinate.