Organic Monarch Celeriac plugs - Apium graveolens

The Monarch Celeriac is a semi-early variety, well-suited for storage. It produces large round roots with highly fragrant white flesh. Celeriac is appreciated for its pungent taste. It is ideal for raw consumption in remoulade or for cooking in winter dishes. The plug plants of this variety are planted from April to June, after the last frost, for a harvest in autumn.

Celery is a vegetable from the Apiaceae family (formerly Umbelliferae) and comes in various forms. The most common are celeriac, celery branch, and cutting celery. These three types of celery originate from the same plant, the marsh parsley. The latter is a hardy perennial plant, native to Mediterranean countries, and is also known as perpetual celery.

In terms of cuisine, celeriac is cultivated for its large round root with a pungent flavor. It can be consumed raw (grated, in remoulade...) or cooked (mashed, gratin, or sautéed). Celery branch is cultivated for its stalks, which are the main vein of its leaves. These can be eaten raw with salt, for example, or cooked to flavor soups or sauces. Cutting celery leaves are similar to parsley and perfectly enhance soups or slow-cooked dishes. Celery is rich in vitamins, minerals, and low in calories.

In the vegetable garden, plant celery in a sunny or semi-shaded spot. It is a hardy plant that can reach 50 to 70 cm (20 to 28in) in height for celeriac and celery branches. Only cutting celery is shorter and can be grown in a pot.

Harvesting: For celery branch and cutting celery, pick the leaves at the base as needed, in autumn. Before winter frosts, you can completely remove the clump and store it in a cellar for several weeks. As for celeriac, it is harvested in autumn and before the first frosts. Dig up the bulbs, let them dry out for a day on the ground, and cut off the leaves above the collar as well as the rootlets.

Storage: The leaves of celery branch and cutting celery are best consumed fresh to fully enjoy their aroma. However, they can be dried and used as a culinary herb or frozen. Celeriac should be stored in a cool and humid place, protected from light, and can be kept for several months.

Gardener's Tip: To reduce watering, we recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves, starting from late May. This protective layer helps keep the soil moist and also reduces weed growth.