Celeriac
Apium graveolens var. rapaceum
Celery grown for a knobby, fragrant hypocotyl, not for tall stalks. Ugly, stores well, tastes like celery-meets-parsley root.
GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.
Identity
Also called: celery root
What it is
Celery grown for a knobby, fragrant hypocotyl, not for tall stalks. Ugly, stores well, tastes like celery-meets-parsley root.
Edible portions
- swollen base
- leaves
Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.
Growing
- Climate. Long cool season
- Light. Full sun
- Soil. Rich, even moisture, loose
- Planting. Start indoors; long season like celery.
- Harvest. After frost, before the ground locks. Scrub, don’t peel until use if storing.
Preparation and culinary uses
- Remoulade, mash, soup
Next steps
Sources
- USDA PLANTS Database — taxonomy and range (verify current entries)
- No USDA FoodData Central nutrient profile is attached here. That is not a claim that the plant contains no nutrients.
- State cooperative extension growing guides — verify for your region
Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.
Internal quality class B. Good foundation: enough unique information to exist as its own destination.