Celeriac seeds — the knobbly root with a celery heart
Celeriac is the unsung hero of the winter kitchen: a knobbly, swollen root with the aromatic flavour of celery and dense, creamy flesh that's wonderful mashed, roasted or in soups. It belongs to our root vegetable range within the wider vegetable seeds. New to it? Our vegetable growing guide covers the essentials.
One of the best keepers there is — lift it in autumn and it stores for months through the coldest part of the year.
Why grow celeriac
It delivers all the flavour of celery with far less fuss in the kitchen, and it's a true winter staple — hardy, long-storing and endlessly versatile. It earns its place alongside other slow-and-steady keepers like parsnip and swede in the root vegetable bed.
Growing celeriac from seed
Celeriac needs a long season, so sow indoors in early spring and grow on before planting out after the frosts into rich, moisture-retentive soil. Keep it well watered all summer — dry spells check the swelling crown — and remove a few lower leaves in late summer to expose the bulb. Our soil guide helps you get the fertile bed it loves, and the sowing calendar shows the timing.
It stands well into winter; in hard frosts, mulch over the crowns or lift and store the roots.
Popular vegetable categories: Root Vegetables · Carrot · Parsnip · Swede · Celery
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