Apium graveolens var. rapaceum
Approx. 2500 seeds per gram
Celeriac, as the name suggests, is closely related to celery.
The edible part is the swollen base of the stem. The rough, tough skin covers a pale cream flesh which is crisp, tender and delicately celery flavoured.
Monarch is a large and heavy tankard-shaped celeriac with exceptionally white and firm flesh. It has a mild and nutty taste and stores very well.
How to grow:
Grow in miscellaneous section of your rotation.
Seeds can be sown in trays or modules from February to April and will need a temperature of around 18 degrees C.
Prick out or pot up when the first true leaves form. Grow on until ready to plant out in April or May.
Harden off and plant 30 cm apart so that the base of the plant is just above soil level. This will produce the swollen stem.
Keep well-watered and harvest between July and October. At the end of the season you can lift any plants you have left. Trim the leaves and roots and store until needed.
Pests and diseases:
Celeriac is pretty trouble-free and we find it does not suffer particularly from any pests or diseases.
How to cook:
Harvest Celeriac once they reach anything from 10-20 cm. The skin is tough and needs peeling. The flesh can discolour so put your prepared veg in some water with a little lemon juice or vinegar.
Celeriac can be grated or chopped for salads, diced and boiled for a puree, or roasted for around 40 minutes in chunks or wedges.
Celeriac is also good in soups, stews, and a number of other recipes. It contains numerous vitamins and is high in fibre.