Difference between revisions of "Celeriac"

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__NOTOC__{{Plantbox
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| name = ''LATINNAME''  <!--- replace LATINNAME with the actual latin name -->
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| common_names = Celeriac
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
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| image = CDC_celery.jpg
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| image_width = 240px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| image_caption =    <!--- eg. Cultivated freesias -->
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| regnum = Plantae
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| divisio = Magnoliophyta
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| classis = Magnoliopsida
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| ordo = Apiales
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| familia = Apiaceae
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| genus = Apium
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| species = graveolens
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| subspecies = Celeriac
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| cultivar = Rapaceum Group
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}}
 
{{Inc|
 
{{Inc|
 
Celeriac (Apium graveolens, Linn., var. rapaoeum, DC.). Umbelliferae. Fig. 856. An offshoot of the celery species, producing an edible root-part instead of edible leaves.
 
Celeriac (Apium graveolens, Linn., var. rapaoeum, DC.). Umbelliferae. Fig. 856. An offshoot of the celery species, producing an edible root-part instead of edible leaves.
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Celeriac is very little grown in this country, and to Americans is almost unknown, but it is much prized in Europe. Here it is cultivated chiefly where there is a foreign population. Fifteen or twenty varieties are mentioned in the seed catalogues, but there is very little difference in the various sorts, some seedsmen even making no distinction between varieties, but cataloguing the plant simply as celeriac.
 
Celeriac is very little grown in this country, and to Americans is almost unknown, but it is much prized in Europe. Here it is cultivated chiefly where there is a foreign population. Fifteen or twenty varieties are mentioned in the seed catalogues, but there is very little difference in the various sorts, some seedsmen even making no distinction between varieties, but cataloguing the plant simply as celeriac.
  
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The principal use of celeriac is for the flavoring of soups and stews, but it is also served in several other ways. It may be boiled and eaten with a white sauce, like cauliflower; as a salad, either first being cooked as beets or turnips, or else cut up into small pieces and used raw; when boiled, sliced and served with oil and vinegar, it forms the dish known as "celery salad." An extract may be obtained from it which is said to have medicinal properties.
 
The principal use of celeriac is for the flavoring of soups and stews, but it is also served in several other ways. It may be boiled and eaten with a white sauce, like cauliflower; as a salad, either first being cooked as beets or turnips, or else cut up into small pieces and used raw; when boiled, sliced and served with oil and vinegar, it forms the dish known as "celery salad." An extract may be obtained from it which is said to have medicinal properties.
  
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Just how long celeriac, or turnip-rooted celery, has been in cultivation is unknown. Its history as a garden vegetable can be traced definitely as far back as the middle of the seventeenth century, although writers for a century or more previous to this time made references which would seem to relate to this vegetable, but the identity is obscure. Its origin was probably the same as that of the common garden celery, of which it is doubtless a state wherein the root has become enlarged and edible. This form is supposed to be the one most remotely removed from the wild state. H. P. Gould.
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Just how long celeriac, or turnip-rooted celery, has been in cultivation is unknown. Its history as a garden vegetable can be traced definitely as far back as the middle of the seventeenth century, although writers for a century or more previous to this time made references which would seem to relate to this vegetable, but the identity is obscure. Its origin was probably the same as that of the common garden celery, of which it is doubtless a state wherein the root has become enlarged and edible. This form is supposed to be the one most remotely removed from the wild state.{{SCH}}
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}}
 
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{{Taxobox
 
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| color = lightgreen
 
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| name = Celeriac
 
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| image = CDC_celery.jpg
 
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| regnum = [[Plant]]ae
 
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| divisio = [[flowering plant|Magnoliophyta]]
 
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| classis = [[dicotyledon|Magnoliopsida]]
 
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| ordo = [[Apiales]]
 
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| familia = [[Apiaceae]]
 
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| genus = ''[[Apium]]''
 
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| species = ''[[Celery|A. graveolens]]''
 
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| subdivision_ranks = [[Cultivar|Cultivar Group]]
 
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| subdivision =
 
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''Apium graveolens'' Rapaceum Group
 
 
}}
 
}}
  
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'''Celeriac''' (''Apium graveolens'' Rapaceum Group) (also known as 'celery root,' 'turnip-rooted celery' or 'knob celery') is a specially selected [[cultivar|Cultivar Group]] of [[celery]], grown as a [[root vegetable]] for its large and well-developed [[taproot]] rather than for its [[plant stem|stem]] and [[Leaf|leaves]]. The root is used when it is about 10-12 cm in diameter, or the size of a large [[potato]]. Celeriac may be used raw or cooked. It is best to peel celeriac before use, since the outer skin is tough and stringy.  It has the celery flavor, so it is often used as a flavoring in soups and stews; it can also be mashed or used in [[casserole]]s and baked dishes.  The hollow stalk of the upper plant can be cut into drinking straw lengths, rinsed out, and used for tomato drinks such as the [[Bloody Mary (cocktail)|Bloody Mary]].  The tomato juice moving through the stalk is lightly permeated with the celery flavor.  Nutritionally, celeriac is low in [[carbohydrate]]s.{{fact}}
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==Cultivation==
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
  
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[[Image:CeleriacSoup.jpg|left|thumb|Celeriac soup.]]
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===Propagation===
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{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
  
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It is not as popular as other root vegetables, especially in the western hemisphere, very possibly because of its garish appearance before cleaning: it has been described as "a vegetable octopus" in reference to the tangle of rootlets that grow at the base.
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===Pests and diseases===
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
  
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There are numerous [[cultivar]]s available, especially in Europe, where root vegetables are popular. Among the types are 'Prinz', 'Diamant', 'Ibis', and 'Kojak', which all received Royal Horticultural Society Award of Garden Merit designation in the year [[2000]] trials.
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==Species==
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<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
  
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Celeriac has good keeping properties and should last three to four months if stored between 0° and 5° C and not allowed to dry out.
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==Gallery==
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
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== Allergies from celery and celeriac ==
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<gallery>
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:{{dablink|see '''[[Celery#Allergies from celery and celeriac|Celery]]'''}}
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Image:Upload.png| photo 1
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Image:Upload.png| photo 2
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Image:Upload.png| photo 3
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</gallery>
  
 
== See also ==
 
== See also ==
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* [[Root vegetable]]
 
* [[Root vegetable]]
 
* [[List of culinary vegetables]]
 
* [[List of culinary vegetables]]
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==References==
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
 
==External links==
 
==External links==
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* [http://www.nutritiondata.com/facts-B00001-01c20cd.html Nutritional Summary for Celeriac, cooked, boiled, drained, without salt]
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*{{wplink}}
  
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{{stub}}
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[[Category:Categorize]]
  
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[[Category:Apiaceae]]
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<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->
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[[Category:Root vegetables]]
 
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[[Category:Underutilized crops]]
 

Latest revision as of 19:08, 17 June 2009


CDC celery.jpg


Plant Characteristics
Origin: ✈ ?
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Apiaceae >

Apium >

graveolens >

Celeriac >

Rapaceum Group >



Read about Celeriac in the Standard Cyclopedia of Horticulture 

Celeriac (Apium graveolens, Linn., var. rapaoeum, DC.). Umbelliferae. Fig. 856. An offshoot of the celery species, producing an edible root-part instead of edible leaves.

Celeriac is very little grown in this country, and to Americans is almost unknown, but it is much prized in Europe. Here it is cultivated chiefly where there is a foreign population. Fifteen or twenty varieties are mentioned in the seed catalogues, but there is very little difference in the various sorts, some seedsmen even making no distinction between varieties, but cataloguing the plant simply as celeriac.

In general, the culture is the same as for celery, except that no blanching is required, since it is the enlarged root that constitutes the edible part. Sow the seed during the spring in a well-prepared seed-bed, preferably in a more or less shaded location. A coldframe or a spent hotbed is a good place. The seed is slow to germinate, and must be kept well watered. When the plants are 2 or 3 inches tall, they ought to be transplanted ; about 3 inches apart each way is a good distance to place them at this handling. Later, again transplant them to the open ground, in rows about 2 feet apart and 6 or 8 inches distant in the row. The soil should be a rich light loam well supplied with moisture. (The seed may be sown where the plants are to remain, and thinned to the required distance, but stronger, more stocky plants are secured by transplanting as directed.) Plants thus treated will be ready for fall and winter use. If they are desired for earlier use, the seeds may be sown in a mild hotbed and transplanted to the open.

Aside from frequent tillage, celeriac requires but little attention during growth. It is a frequent practice with growers to remove a little of the earth from about the plants after the root has become well enlarged, and to cut off the lateral roots. This tends to make the main root grow larger, smoother and more symmetrical in shape. For winter use, the plants may be protected with earth and straw to keep out frost, or packed in moist sand and placed in a cool cellar.

The principal use of celeriac is for the flavoring of soups and stews, but it is also served in several other ways. It may be boiled and eaten with a white sauce, like cauliflower; as a salad, either first being cooked as beets or turnips, or else cut up into small pieces and used raw; when boiled, sliced and served with oil and vinegar, it forms the dish known as "celery salad." An extract may be obtained from it which is said to have medicinal properties.

Just how long celeriac, or turnip-rooted celery, has been in cultivation is unknown. Its history as a garden vegetable can be traced definitely as far back as the middle of the seventeenth century, although writers for a century or more previous to this time made references which would seem to relate to this vegetable, but the identity is obscure. Its origin was probably the same as that of the common garden celery, of which it is doubtless a state wherein the root has become enlarged and edible. This form is supposed to be the one most remotely removed from the wild state.CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

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Propagation

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Pests and diseases

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Species

Gallery

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See also

References

External links


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