Celeriac

Celeriac (Apium graveolens rapaceum) is a biennial herb known for its edible root and leaves. Native to regions including Afghanistan, Albania, and parts of Europe, this plant thrives in moist, light to heavy soil with a pH between 6.5 and 7. It grows up to 0.6 meters tall and is often propagated by sowing seeds indoors about 10-12 weeks before transplanting outdoors. The root, which is the most commonly used part of the plant, can be harvested after the second year. Celeriac's distinctive feature lies in its knobby, bulbous root, making it a unique addition to gardens and kitchens alike.