Celeriac, Tellus (Organic)
Apium graveolens. 110 days.
A great old-fashioned celeriac from England. These big, vigorous roots are a little darker than modern varieties both inside and out, and the leaf stalks have a reddish color. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that give off such a delightful flavor also stain brown when cut. Tellus is a really delicious heritage variety with a true celeriac flavor because it has not had the flavor bred out of it. Winter hardy down to about 25°F. We sourced it originally from the Heritage Seed Library in England.
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Sow in pots indoors March through April. Germination in 2-3 weeks. Transplant in fertile soil when plants are 3” tall, to 4-8” centers for celery leaf and 12″ centers for celeriac/celery. Keep well fertilized, watered, and cultivated. Harvest leaves as needed or whole plants when mature.
Seed Saving
Collect seeds in second year from 15 or more plants for replanting or culinary use. Cut seed stalks when seeds are dry, thresh by hand, dancing, or hitting seed stalk against sides of a bucket. Winnow and screen to clean. Isolate from other A. graveolens by at least ¼ mile.
benflath (verified owner) –
Where did you grow this variety? Oregon
This was our first time growing celeriac and it was a great success! Germination was excellent, so we ended up planting about twice as many as we had originally planned. Other than regular watering, they were very low maintenance. Other than pest control (the slugs and potato bugs liked them), we didn’t touch them until harvest in the fall. The flavor is stronger than what we find in stores, which is a good thing! It was a great addition to the Thanksgiving table. Will definitely be part of our regular rotation
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