Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum),[1] also called celery root,[4]knob celery,[5] and turnip-rooted celery[6] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Typically, celeriac is harvested when its hypocotyl is 10 to 14 centimetres (4 to 5+1⁄2 inches) in diameter.[7] This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.[3]
The shelf life of celeriac is approximately six to eight months if stored between 0 and 5°C (32 and 41°F), and not allowed to dry out.[13] However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The centre of celeriac becomes hollow as it ages, though even freshly harvested celeriacs can have a small medial hollow.[13] The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.[citation needed]
↑ Farooqi, A. A.; Kathiresan, C.; Srinivasappa, K. N. (1 January 2006), Peter, K. V. (ed.), "17 – Celeriac", Handbook of Herbs and Spices, Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, pp.313–316, ISBN978-1-84569-017-5, retrieved 9 July 2022
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