GROWING CELERIAC
Celeriac is the knobbly, secret treasure of the vegetable garden—a root that hides its charm beneath a rough, tangled coat, only to reveal tender, ivory flesh within. Its taste is a gentle echo of celery with an earthy sweetness, a flavour that feels both rustic and refined. Whether roasted until golden, whipped into velvety mash, or tucked into a fragrant soup, celeriac brings quiet magic to winter tables.
Though humble in appearance, celeriac is a gardener’s delight: a winter keeper, a flavourful friend, and a reminder that beauty often lies just beneath the surface. Grow it for soups that steam up frosty windows, for roasts that glow golden on dark evenings, and for the quiet satisfaction of coaxing splendour from something so modest.
HOW TO
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When to Plant - Begin celeriac’s journey in early spring (March–April), sowing seeds indoors in trays or modules. The seeds are tiny and slow to stir, so scatter them lightly across moist compost and cover with only the thinnest veil of soil. Patience is part of their charm—they take their time to wake.
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Transplanting & Position - Once seedlings are sturdy and the frosts have drifted away, plant them out in late May or June. Space each plant about 30 cm apart in rows, with 40–45 cm between rows. Choose a sunny, sheltered spot where they can bask and grow plump.
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Soil & Feeding - Celeriac is a hungry root that loves rich, moisture-holding soil. Work in generous helpings of compost or well-rotted manure before planting. Keep the ground damp and feed with a liquid fertiliser every few weeks to encourage those roots to swell and smooth themselves into plump globes.
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Watering & Care - Consistent watering is the secret to tender, unstringy flesh. During dry spells, give them a deep drink and mulch the soil to keep it cool. As the plants grow, gently remove some of the outer leaves to expose the crown—this helps the root bulb to form properly above the soil.
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Harvesting - Celeriac takes its time, maturing from October through to February. Harvest when the bulbs are tennis-ball sized or larger, lifting carefully with a fork to reveal their gnarly, sculptural beauty. Don’t be alarmed by their knotted skins—beneath lies creamy perfection, ready to be peeled and transformed.