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Celeriac

Celeriac is a cultivated variety of celery grown for its enlarged edible hypocotyl, commonly called a root vegetable.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Celeriac is a cultivated variety of celery grown for its enlarged edible hypocotyl, commonly called a root vegetable. It has a mild celery flavour and is used both raw and cooked. It is especially common in European cuisine and less widely known in North America.

Description

Celeriac is a cultivated form of celery with a swollen stem base that is commonly treated as a root vegetable. Its rough outer skin covers pale flesh with a celery-like flavour.

Cultivation

It is a cool-season crop that grows slowly and is generally harvested in autumn and winter. Sources note that it is hardy and can remain in the ground until needed in some climates.

Uses

Celeriac is used in both raw and cooked dishes, including salads, soups, casseroles, mashed preparations, and roasted vegetable dishes. Its leaves may also be used as a garnish or seasoning.

Distribution and history

The vegetable has long been associated with the Mediterranean region and northern Europe. It is widely used in Europe and is less familiar in North America.

Key facts

  • Celeriac is a form of celery selected for its knobby edible hypocotyl rather than its stalks.
  • The plant is closely related to celery and belongs to the Apiaceae family.
  • It has a mild celery flavour and a firm, pale flesh.
  • Celeriac can be eaten raw, mashed, roasted, boiled, or added to soups and stews.
  • It is a hardy cool-season crop and is especially associated with European cooking.
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Canadian context

Celeriac is grown in Canada and appears in some Canadian markets and home gardens, but it remains less common in everyday cooking than in Europe.

Frequently asked questions

Is celeriac the same as celery?
Celeriac is the same species as celery, but it is cultivated for its swollen edible stem base rather than for stalks.
What part of the plant is eaten?
The edible part is the enlarged hypocotyl, often described as a root, though it is technically a swollen stem.
What does celeriac taste like?
It has a mild celery flavour, sometimes described as slightly nutty.
How is celeriac used in cooking?
It can be eaten raw, grated into salads, mashed, roasted, boiled, or added to soups, stews, and casseroles.
Where is celeriac most commonly eaten?
It is especially common in European cuisine and is less widely known in North America.

References

  1. Cornell University — http://www.gardening.cornell.edu/homegardening/scene810e.html
    Supports: Common names, family, edible use, and relative unfamiliarity in North America.
  2. ScienceDirect — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/celeriac
    Supports: Scientific classification, stem nature of the edible part, and morphological description.
  3. Royal Horticultural Society — https://www.rhs.org.uk/vegetables/celeriac/grow-your-own
    Supports: Cool-season growing habits, hardiness, culinary uses, and harvest period.
  4. Royal Horticultural Society — https://www.rhs.org.uk/plants/106053/apium-graveolens-var-rapaceum/details
    Supports: Cultivated variety status, edible swollen stem, size, and hardiness.
  5. Encyclopaedia Britannica — https://www.britannica.com/plant/celeriac
    Supports: Definition, cultivation history, uses, and typical harvest size.
  6. University of California Agriculture and Natural Resources — https://ucanr.edu/site/mg-sonoma/celeriac
    Supports: Description of flavour, texture, and culinary preparation.