~20 lbs Celery Root aka "Celeriac", "Apio Root", "Knob Celery", "Turnip-Rooted Celery", "Qin-Cai-Gen", "芹菜根" Celery root is a roundish bulb approximately the size of a grapefruit with rough brown skin and rootlets. The flesh is white with a crisp texture. It tastes mild and has been described as having a slightly sweeter celery flavor than the celery heart. Celery root can be used raw or cooked. If used fresh, remember to peel the skin first. If cooked, celery root may be cooked whole and then peel. Common application includes stews, soups, and salads. Celery root is available from late summer to the end of spring. Handling Tip Selection Celery root should be firm and heavy for its size without any bruises. A good celery root size is four to five inches in diameter. Small celery root is usually used for a salad while the larger size is used for soups and stews. Storage Celery root should be stored at 32°F - 36°F (0°C - 2°C) with a relative humidity of ninety-seven to ninety-eight percent with mist. The typical shelf life is six to eight months. Storage life can shorten to under four months if the temperature exceeds 38°F (3°C). High humidity is important to avoid moisture loss and shriveling. Celery root is sensitive to ethylene, a naturally occurring gas that regulates ripening. Celery root should not be stored with high ethylene-producing products to avoid root toughening. Celery root produces a low level of ethylene. Celery root is not sensitive to chilling injury and should be stored as cold as possible without freezing. Celery root is subject to freezing injury if stored below 30°F (-1°C). Symptoms include water-soaked areas and softening.
