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Celeriac

Variety of plant

Variety of plant

FieldValue
nameCeleriac
imageCéleri-rave-fendu.jpg
image_captionA celeriac hypocotyl sliced in half, and with the greens removed
genus*Apium*
species*Apium graveolens*
groupRapaceum Group or Celeriac Group
*Snow White<ref>{{cite weburlhttp://www.urbanorganicgardening.org/celery-and-celeriac.htmltitle=Growing Crops: Celery and Celeriacdate=17 June 2011work=Urban Organic Gardeningaccess-date=28 January 2012archive-date=12 October 2017archive-url=https://web.archive.org/web/20171012131832/http://www.urbanorganicgardening.org/celery-and-celeriac.htmlurl-status=dead }}
  • Bergers White Ball
  • Diamant
  • Giant Prague
  • Goliath
  • Ibis
  • Kojak
  • Monarch
  • Monet F1
  • Prinz
  • Snow White

Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.

Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America.

History

Wild celery (Apium graveolens), from which both celeriac and celery derive, originated in Europe and the Mediterranean Basin. It was mentioned in the Iliad{{cite book and Odyssey{{cite web |access-date=29 April 2014 |archive-date=6 October 2008 |archive-url=https://web.archive.org/web/20081006090000/http://www.eattheseasons.com/Archive/celery_root.htm |url-status=dead as selinon. Σέλινον has been translated by Lattimore as "the parsley that grows in wet places," by Murray as "parsley of the marsh," and by Butler as "wild celery." Celeriac was grown as a medicinal crop in some early civilizations.

Culinary use

Typically, celeriac is harvested when its hypocotyl is 10 to in diameter. This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.

The shelf life of celeriac is approximately six to eight months if stored between 0 and, and not allowed to dry out. However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The centre of celeriac becomes hollow as it ages, though even freshly harvested celeriacs can have a small medial hollow. The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.

Explanatory notes

References

References

  1. (17 June 2011). "Growing Crops: Celery and Celeriac". Urban Organic Gardening.
  2. "''Apium graveolens'' Rapaceum Group". National Center for Biotechnology Information.
  3. Watson, Molly. "All About Celery Root (Celeriac)". localfoods.about.com.
  4. Zanteson, Lori. (2019-11-07). "Health benefits of celery root may just surprise you".
  5. {{Cite EB1911
  6. "Celeriac (''Apium graveolens'' L. var. ''rapaceum'')". Max Planck Institute for Plant Breeding Research.
  7. "Celeriac (''Apium graveolens rapaceum'')". Growing Taste: A Home Food-Gardening Resource.
  8. "''Apium graveolens'' L.". [[Royal Botanic Gardens, Kew]].
  9. Staub, Jack. (2006-11-29). "The Vegetable World's Ugly Duckling: Celeriac". NPR.
  10. Farooqi, A. A.. (2006-01-01). "17 – Celeriac". Woodhead Publishing.
  11. (March 1995). "Small-scale postharvest handling practices – A manual for horticultural crops – 3rd edition". FAO Agriculture and Consumer protection.
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edible-apiaceae root-vegetables celery
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