Celeriac ‘White Alabaster’, Apium graveolens var. rapaceum, is an old-fashioned root vegetable grown for its large, rounded, creamy-white swollen base. Also known as Root Celery or Turnip-rooted Celery, it has the wonderful aromatic flavour of celery but with a firm, substantial root that can be roasted, mashed, grated or added to soups and stews. ‘White Alabaster’ is particularly valued for its pale flesh, good-sized roots and excellent flavour.

Celeriac developed from wild celery, which is native to Europe, the Mediterranean region and parts of western Asia. Celery-like plants have been known since ancient times, but celeriac was developed specifically for its enlarged edible root in Europe. It became an established vegetable by around the 17th century and grew particularly popular in France, Germany, Italy and other parts of continental Europe. ‘White Alabaster’ is an older European variety selected for its smooth, pale root and good culinary qualities.

Celeriac is a wonderfully nutritious vegetable. The root provides vitamin K, vitamin C, vitamin B6, phosphorus, potassium, manganese and dietary fibre while being relatively low in calories. It also contains natural antioxidants and has a high water content. The leaves contain additional vitamins and minerals and can be used in small quantities as a strongly flavoured herb.

One of the nicest things about celeriac is just how versatile it is in the kitchen. Beneath its rather knobbly exterior is crisp, creamy-white flesh with a flavour somewhere between celery, parsley and a mild nutty root vegetable. It can be eaten raw when finely grated or julienned, particularly in the classic French dish céleri rémoulade. It is also delicious roasted, mashed with potato, added to soups and casseroles, made into chips or puréed into a wonderfully creamy soup.

White Alabaster develops a rounded swollen stem base at soil level rather than a long underground root like a carrot. The plants produce upright celery-like foliage above the developing root and generally reach around 30–50 cm tall. The roots can grow to approximately 10–15 cm across under good conditions.

Celeriac is a cool-season vegetable and likes a long, steady growing period. It does not appreciate extreme heat or prolonged dry conditions, so regular moisture is important. Rich, fertile soil containing plenty of organic matter will help produce larger and more tender roots. Full sun is ideal in cooler areas, while some afternoon shade can be beneficial in warmer Australian climates.

It is not the fastest vegetable in the patch, generally requiring around 100–150 days from transplanting to maturity, but its excellent flavour and ability to remain in the ground during cool weather make it well worth the wait.

How to Grow From Seed:

Celeriac seed is very small and should be sown shallowly. Sow into trays or small pots filled with good-quality seed-raising mix. Press the seeds gently onto the moist surface and cover only very lightly with fine mix or vermiculite, as light can assist germination.

Keep the seed-raising mix consistently moist and preferably around 15–21°C. Germination can be a little slow and irregular, usually taking around 14–21 days, although some seeds may take longer.

Once the seedlings have developed several true leaves and are large enough to handle, transplant them into individual pots. Plant them into the garden when they are well established, spacing approximately 30–40 cm apart. Be careful not to bury the crown too deeply, as the swollen base needs to develop around soil level.

Water consistently throughout the growing season and mulch around the plants to conserve moisture. As the swollen base develops, you can gently remove some of the small side roots from around its upper portion if desired to encourage a cleaner, rounder celeriac.

Harvest when the roots have reached a useful size, usually around 10–15 cm across. Celeriac often develops an even better flavour after exposure to cool weather, making White Alabaster a wonderful vegetable for the autumn and winter kitchen.