Celeriac Goliath

Celeriac 'Goliath' is an improved version of the popular heirloom ‘Giant of Prague’, with better bolt-resistance. The large, easy-to-clean globular root has white flesh with fine texture and excellent celery flavour. Virtually no hollowness. A high quality, early season variety, suitable for long-term storage and resistant to Septoria. Sow from February to late May and harvest 6 to 7 months later.

Celery, celeriac and leaf celery are members of the Apiaceae family (Umbelliferae). They are actually different cultivated forms of the same plant, Apium graveolens or wild celery, a hardy perennial native to the Mediterranean region.

Celery is cultivated for its “ribs” or leaf stalks that are commonly eaten fresh in salads or added to soups and stews. Celeriac is grown for its large round bulbous root. Its distinctive, nutty flavour lends itself to a variety of dishes. It can be eaten raw (grated, in remoulade...) or cooked (pureed, gratin or sautéed). Leaf celery is often used like parsley to flavour soups. All three forms are rich in vitamins and minerals and low in calories.

To grow either of the three varieties outdoors, choose a sunny or semi-shaded spot. Celeriac and celery can grow up to 50-70 cm in height. Leaf celery is smaller and can be grown in pots. Best results will be achieved in rich, light, moist soil. Prepare the seedbed in the autumn by loosening and amending the soil with well decomposed compost. Boost established crops with fertilizer. Sow this cool-weather vegetable under cover in spring for autumn to winter harvests.

Harvesting: to harvest celery and leaf celery, pick the outer stalks as and when required, 5-6 months after sowing. Before the first frosts, plants can be dug up and stored in a cool, dark place for several weeks. Celeriac is harvested in the autumn, before the first frosts. Gently dig up the bulbs, leave them to dry for a day outdoors then trim off the stalks and the rootlets.

Storage: Celery and leaf celery is tastiest eaten fresh. However, it can be dried or frozen for later use. Celeriac will keep for several months when stored in a cool, damp place, away from direct sunlight.

Good to know: Mulching with grass clippings or dead leaves from late May onwards will help keep the soil moist whilst limiting weed growth.