Variety: Roem van Zwijndrecht Approx. 100 seeds Sowing: Seeds can be gently sprinkled or placed onto a seed tray or in pots on top of your compost. Cover with a light dusting of soil as the seeds need light to germinate. Sowing generally occurs around March for indoor growing or around late March – April for outdoor planting. Harvesting: Celeriac is usually ready for harvest from October and can be prised out with a fork or trowel. Roots can be left in the ground to decompose. Information: Celeriac is a slow growing vegetable and takes longer to reach maturity. Celeriac needs a rich fertile soil with a pH between 5.8 – 6.8. Celeriac needs lots of moisture and the soil should not be allowed to dry out. Seeds can take between 2-3 weeks to germinate and are best positioned in a heated propagator or a warm windowsill with access to light. Seedlings will need to be “pricked out” when the shoots start to grow (around 4/5 weeks after sowing) and they can be transferred to larger pots and later transplanted outdoors. Celeriac should be planted in rows around 30-35cm apart. Celeriac is generally ready to harvest after 90 – 120 days. Nutritional Information: Celeriac is a low calorie food that contains a good source of Vitamins B, C and K that help to fight inflammation and are great for gut health. It also contains magnesium to regulate blood pressure and supports our immune system and phosphorus which assists the kidneys to filter out waste. Fun Fact: Celeriac, also called celery root, is one of the oldest root vegetables recorded in history dating back to 800 BC. Despite having a similar appearance to turnips, the two are not related as celeriac is instead linked to carrots and parsnips.
