Celeriac

"Celery root" redirects here. For the root of common celery, see Celery.

Not to be confused with Coeliac disease or Cerelac.

Celeriac
A celeriac hypocotyl sliced in half, and with the greens removed
Genus	Apium
Species	Apium graveolens
Cultivar group	Rapaceum Group or Celeriac Group [1]
Cultivar group members	Bergers White Ball Diamant Giant Prague Goliath Ibis Kojak Monarch Monet F1 Prinz Snow White [2] [3]

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.

Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe. ^{[3] [6]} It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America. ^{[3] [7]}

History

Wild celery ( Apium graveolens ), from which both celeriac and celery derive, originated in Europe and the Mediterranean Basin. ^{[8] [3]} It was mentioned in the Iliad ^[9] and Odyssey ^{[10] [11]} as selinon. ^{[notes 1]} Celeriac was grown as a medicinal crop in some early civilizations. ^{[10] [12]}

Celeriac was first described as a food plant in France in 1623, and its cultivation became more widespread during the 17th century. ^[13] It is believed to have been developed in northern Europe and is sometimes referred to as “German celery.” ^[14] By the early modern period, celeriac was especially prominent in French cuisine, where it is used both as a vegetable and as a flavoring agent, notably in dishes such as céleri rémoulade. ^[13] Although widely cultivated in Europe, celeriac remains relatively uncommon in North America. ^[13]

Culinary use

Celeriac harvested for eating

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. ^[15] 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. ^[15] The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.^{[ citation needed ]}

Celeriac (raw)

Nutritional value per 100 g (3.5 oz)
Energy	176 kJ (42 kcal)
Carbohydrates	9.2 g
Sugars	1.6 g
Dietary fibre	1.8 g
Fat	0.3 g
Protein	1.5 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 4% 0.05 mg Riboflavin (B2) 5% 0.06 mg Niacin (B3) 4% 0.7 mg Pantothenic acid (B5) 7% 0.352 mg Vitamin B6 10% 0.165 mg Vitamin C 9% 8 mg Vitamin K 34% 41 μg Minerals Quantity %DV† Calcium 3% 43 mg Iron 4% 0.7 mg Magnesium 5% 20 mg Manganese 7% 0.158 mg Phosphorus 9% 115 mg Potassium 10% 300 mg Sodium 4% 100 mg Zinc 3% 0.33 mg
Other constituents	Quantity
Water	88 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, [16] except for potassium, which is estimated based on expert recommendation from the National Academies. [17]

See also

• List of vegetables
• List of root vegetables

Explanatory notes

1. Σέλινον has been translated by Lattimore as "the parsley that grows in wet places," by Murray as "parsley of the marsh," and by Butler as "wild celery."

References

1. "Apium graveolens Rapaceum Group". NCBI Taxonomy Browser. National Center for Biotechnology Information. Retrieved 28 May 2024.
2. "Growing Crops: Celery and Celeriac". Urban Organic Gardening. 17 June 2011. Archived from the original on 12 October 2017. Retrieved 28 January 2012.
3. Schuchert, Wolfgang. "Celeriac (Apium graveolens L. var. rapaceum)". Crop Exhibition. Max Planck Institute for Plant Breeding Research. Archived from the original on 20 May 2012. Retrieved 28 January 2012.
4. Watson, Molly. "All About Celery Root (Celeriac)". localfoods.about.com. Archived from the original on 25 November 2009. Retrieved 29 April 2014.
5. Zanteson, Lori (7 November 2019). "Health benefits of celery root may just surprise you". Chicago Sun-Times . Retrieved 29 June 2023.
6. Chisholm, Hugh, ed. (1911). "Celery"  . Encyclopædia Britannica . Vol. 5 (11th ed.). Cambridge University Press. p. 500.
7. "Celeriac (Apium graveolens rapaceum)". Growing Taste: A Home Food-Gardening Resource.
8. "Apium graveolens L.", Plants of the World Online , Royal Botanic Gardens, Kew , retrieved 28 May 2024
9. The Iliad of Homer . 2.776  .
10. Staub, Jack (29 November 2006). "The Vegetable World's Ugly Duckling: Celeriac". NPR. Retrieved 9 July 2022.
11. "eat celery root". eattheseasons.com. 2010. Archived from the original on 6 October 2008. Retrieved 29 April 2014.
12. 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, ISBN   978-1-84569-017-5 , retrieved 9 July 2022
13. Ravindran, P N (2017). The Encyclopedia of Herbs and Spices. CABI. p. 225. ISBN   978-1780643151.
14. Cumo, Christopher (2013). Encyclopedia of Cultivated Plants: From Acacia to Zinnia (Illustrated ed.). Bloomsbury USA. p. 244. ISBN   978-1598847758.
15. "Small-scale postharvest handling practices – A manual for horticultural crops – 3rd edition". FAO Agriculture and Consumer protection. March 1995. Archived from the original on 24 September 2015. Retrieved 29 April 2014.
16. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
17. "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154. NCBI   NBK545428.

External links

• Nutritional Summary for Celeriac, cooked, boiled, drained, without salt
• "RHS Award of Garden Merit: Asparagus, Celeriac, chard, Chinese cabbage, fennel, melon, pak choi, rhubarb 2011". Archived from the original on 8 July 2013. Retrieved 31 January 2012. (306 KB)