Celeriac

The celeriac is a bi-annual Plante herbaceous of the family of the Apiacée S, cultivated as Vegetable for the base of its tuberous Tige consumed like Légume. It is a variety of Céleri.

Scientific name: Celery graveolens L. VAr. rapaceum (Millet.) Gaudin, family of the Apiacée S (Ombellifère S), tribe of the Apieae .

Common noun: celeriac, celery-turnip, celery pansu. of: Knollensellery, Wurzelsellerie, in: celeriac, celery-root, be: apirrábano, apio nabo .

Description

It is a bi-annual, high herbaceous plant from 50 to 80 cm, with hollow and bitter stems.

The sheets very cut out, odorous, are green dark. They have a hollow petiole in gutter, slightly tinted of red, land-mark. They are développeent in rivet washer above the “ball”.

The flowers greenish white appear the second year, if the plant is not collected, and are grouped in Ombelle S.

The base of the stem, more exactly the Hypocotyle, left located initially between the collet and the cotyledons, are tuberous and form a ball, a kind of “apple” which carries the roots on a side and the sheets of the other. Its weight is an average of 800 G to 1 kg, and its diameter is of 10 cm approximately with full development. The very ramified roots can extend rather deeply.

It is a species allogame, and of this likely fact of hybrider with other varieties present in the vicinity.

This plant is sensitive to the frosts, from -1 with -2°C.

Culture

Prefer a fresh ground, rich in humus and well loosened and a moderated climate, without excessive heat, nor early frosts. Do not support the lack of water. The multiplication is done by sowing in seedbed from February to April, in situation sheltered according to the climate. the lifting is rather long, about three weeks. The first road repair in seedbed at the stage 4-5 sheets is necessary vant final road repair places in May from there - June.

It is advisable to take care of the deficiencies in biogenic salts, in particular out of boron and magnesium.

The harvest of the roots intervenes normally seven months after sowing, in general in October, and at the latest before the frosts of autumn. In culture of Early product, harvest is done, before complete development, in July.

To preserve the celeriacs, one can place them in covered trenches of straw to preserve them gel or in cellar in sand.

Principal cultivated varieties

  • Giant of Prague
  • Of Paris improved
  • De Genevilliers
  • Apple with small sheets
  • Celery of Erfurt
  • Ball of marble
  • Monarch

Principal enemies

  • the Fly of celery
  • the Septoriose of celery

Use

The celeriac balls can be consumed raw or cooked. Believed, one prepares them in salad, crossed in sections or Rémoulade, grated. Cooked they prepare in various ways, jumped, in gratin, ragout, mashed potatoes, fried…, and accompany the dishes by meat.

The sheets have aromatic qualities like those of the other varieties of celery.

Economic aspects

The France produces approximately 45.000 tons of celeriac annually, principlement in the areas close to the ocean: Nord-Pas-de-Calais, Basse-Normandie, Poitou-Charentes.

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