ROEM VAN ZWIJNDRECHT CELERIAC (Graveolens rapaceum) is an heirloom Dutch variety that is smaller than most other celeriac and more compact, but with intense fragrance and flavor. When cut, you will need to immerse in water that has vinegar, wine, or citrus added to prevent browning. Celeriac makes a most wonderful soup, especially in combination with other fall and winter roots such as parsnips combined with leeks and herbs. 120 Days. 100 Seeds.
GROWING TIPS: Because of the long growth season, you will want to start this one indoors 10-12 weeks prior to the last frost date in your area. A light dependent germinater so just barely cover with vermiculite. Germination can take up to 3 weeks, so keep the soil moist and warm (a heat mat is recommended). Once seedlings emerge, reduce temp to 60-70F and transplanted to plug trays as soon as they are large enough to handle. Be sure to hardened off well before transplanting in May or June in rich soil 6-8" apart in rows with 18"-36" between rows. Irrigate to keep soil moist for uninterrupted growth and cultivate or mulch to keep weed free until October maturity. Flavor improves after the first light frost, but harvest before first hard freeze. Cut tops 2' above bulb and store.