Our celeriac grows in fields in Winsen/Luhe (Lower Saxony) near the Elbe and in fields in Bornheim (North Rhine-Westphalia). A climate that is not too warm and humid is ideal for celeriac. It also grows very well on deep soils, rich in humus. It needs a lot of water, but cannot tolerate waterlogging. 

The celeriac is a seedling crop. However, the young plants should not be planted out before the last frost or should be covered with fleece as they are not frost hardy. Harvesting the celeriac still requires a lot of manual work, as the whole tuber has to be carefully pulled out of the soil.

When preparing the celeriac, start by removing the green top. Then peel the celeriac. For large specimens, we recommend cutting the bulb in half with a sharp knife. Then you can cut the celeriac into pieces or thin slices as required.

Celeriac is traditionally used as a flavouring agent in soups. But this magnificent root vegetable can do so much more. For example, you can use it to make a delicious purée or a vegetarian schnitzel. Celeriac also tastes great when grated raw into a salad or puréed as a flavouring enhancer in a smoothie. Finely chopped, the green top can be added to soups or used as a smoothie ingredient.     

When buying, you should make sure that the bulb is nice and firm and that the leaves – if they are still present – are bright green and fresh. If you want to store the celeriac for a while, it is advisable to remove the green top first. It should be stored in a cool and dark place, such as the vegetable compartment in the fridge. Tip: wrap the celeriac in a damp cloth to keep it nice and fresh. It should not be stored near ripening fruit, as it could spoil more quickly due to the ripening gas produced.

If you want to keep it for longer, it can easily be frozen. It is advisable to first peel the celeriac and then cut it into small pieces.