Cultivation

Fresh consumption — celeriac

Apium graveolens L. var. rapaceum (Mill.) Gaud.

The consumption of celeriac root without heat treatment, characterized by its specific dense texture and essential oil aroma.

In the reference 21 varieties crop Celeriac, where this is mentioned in the description.

Raw celeriac flesh has a dense and fibrous structure with a pronounced aroma, the intensity of which increases as the root matures. Due to its texture, the product is often used in salads, where it pairs well with fruits and vegetables that require crisp components.

When consuming celeriac raw, it should be noted that the peeled flesh is prone to rapid browning upon contact with air, requiring immediate culinary preparation. Use of the raw product is limited in cases of gastrointestinal diseases, as it may cause flatulence and irritation of the mucous membranes in these instances.

General information about the subject — on the page Fresh market use.

Sources8

Varieties of Celeriac mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.