Celeriac (Apium graveolens)
Celeriac has a long vegetation period and therefore should only be used as a young plant. It is not sown directly. When planting, it should be noted that the celeriac vegetation point should not be covered with soil. Strong development of side roots requires flat planting. During the main growth phase in July and August, the celeriac needs plenty of water.
The tubers can be harvested from August onwards. They are cut off flat beneath the tuber with a knife and then the main root mass remains in the soil. For storage, tubers are harvested prior to the first frost and both the roots and the leaves are cut off. The tuber should be left as pristine as possible, since mold may develop during storage in the places where it has been nicked or bruised. Celeriac leaves can be used fresh or used dried as a spice.
Notable nutrients in celeriac are Vitamin B6 (pyridoxine) and phosphorous.
Remove the leaves from the celeriac and then wash the tuber, which must be scrubbed well. Knobby spots and ramified parts are to be cut off. Celeriac is typically a soup vegetable, though it can also be prepared for a salad. Breaded celeriac slices are also a favorite. The cleaned tuber is cut into circles, coated with breadcrumbs and then roasted. The celeriac leaves can be used fresh or dried as a spice for soup.
If you want to be able to use the celeriac leaves for a long time, you can store it for around one week in the refrigerator, when the leaves are cut off, it will keep for a little while longer. In the cellar, celeriac can be kept in damp sand. The roots are clipped beforehand and the outer leaves are removed.
Together with carrots and leeks, celeriac can be dried in thin circles or rings so that there is always good soup seasoning at hand.