110 days. [Pre-1870.] Also called "turnip-rooted celery", celeriac is grown for its globe-shaped roots. Flavor is starchier and sweeter than celery with overtones of parsley flavor. Harvest roots when 2 to 4" in diameter and use in vegetable soups, stews, boiled and served in cheese dishes or mashed with potatoes, fried in butter until almost brown, or grate or peel into salads. To make peeling easier, cut into quarters. Culture is the same as for celery though the leaves are not eaten. Roots may be stored as a winter vegetable. Pkt. (0.25 g)
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