| 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 | |
Celeriac (Apium graveolens Rapaceum Group, synonymsApium graveolens Celeriac Group andApium graveolens var.rapaceum),[1] also calledcelery root,[4]knob celery,[5] andturnip-rooted celery[6] (although it is not a close relative of theturnip), is agroup of cultivars ofApium graveolens cultivated for their edible bulb-likehypocotyl, andshoots.
Celeriac is widely cultivated in theMediterranean Basin and inNorthern Europe.[3][6] It is also but less commonly cultivated inNorth Africa,Siberia,Southwest Asia, andNorth America.[3][7]
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Wild celery (Apium graveolens), from which both celeriac andcelery derive, originated in Europe and the Mediterranean Basin.[8][3] It was mentioned in theIliad[9] andOdyssey[10][11] asselinon.[notes 1] Celeriac was grown as a medicinal crop in some early civilizations.[10][12]
Typically, celeriac is harvested when itshypocotyl is 10 to 14 centimetres (4 to5+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]
Theshelf 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]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 176 kJ (42 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
9.2 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 1.6 g | ||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fibre | 1.8 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.3 g | |||||||||||||||||||||||||||||||||||||||||||||||
1.5 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||
| Water | 88 g | ||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[14] except for potassium, which is estimated based on expert recommendation from theNational Academies.[15] | |||||||||||||||||||||||||||||||||||||||||||||||
{{citation}}: CS1 maint: work parameter with ISBN (link)