Celeriac

Apium graveolens var. rapaceum

vegetable

verifiedReviewed by the GreenScout Team

Celery relative grown for its large, knobby root rather than stems; develops a bulbous, turnip-like base with celery flavor. Takes 120–140 days to mature and requires consistent moisture and long growing seasons to develop large, tender roots. Popular in European cuisine, often roasted or used in soups and stews.

Common Problems

Select the problem your Celeriac is experiencing to get a treatment guide.

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Slow Growthchevron_right

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Pale Leaveschevron_right

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Underwateringchevron_right

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Crackingchevron_right

Care Guide

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Light

Full sun (6–8 hours daily); consistent light promotes even growth and prevents yellowing

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Water

Keep soil consistently moist (1–1.5 inches per week); never allow drying out; mulch to retain moisture

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Soil

Rich, well-draining soil amended with compost; pH 6.0–7.0; prefers moisture-retentive loam

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Fertiliser

Feed with balanced fertilizer (10-10-10) every 3–4 weeks or use slow-release at planting; avoid over-fertilizing

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Temperature

Cool-season crop; optimal 55–70°F (13–21°C); tolerates light frost but sensitive to extreme cold

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Humidity

Prefers moderate-to-high humidity (60–80%); benefits from misting in dry conditions

Toxicity

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Celeriac is edible and safe; handle with care as foliage can cause photosensitivity reactions on sensitive skin

Common Diseases

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Common Pests

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Seasonal Care

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Resume regular watering and feeding as growth picks up.

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Peak growing season. Water and feed regularly.

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Reduce watering as growth slows. Stop heavy feeding.

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Minimal watering and feeding. Protect from frost if needed.

Frequently Asked Questions

How long does Celeriac take to mature?

It takes 120–140 days to mature, requiring a long growing season and consistent moisture to develop a large, tender bulbous root — plan for early planting to give it enough time before harvest.

Is Celeriac related to regular Celery?

Yes — it's a celery relative grown for its large, knobby root rather than its stems, developing a turnip-like base with a mild celery flavor that's popular roasted or used in soups and stews.