Celeriac

Celeriac (Apium graveolens var. rapaceum) is a root vegetable belonging to the Apiaceae family. This variety of celery forms a large, round, and knobby root, typically measuring 20 cm in diameter. The outer surface is
rough and sandy brown in color, while the inside is white. The leaves that form the dense outer tuft are a deep green, with hollow stems.

Celeriac is one of the most popular vegetables worldwide due to its mild flavor and typical nutty aroma. It is consumed raw, in salads, or cooked, where it becomes a delicate ingredient in first courses, side dishes, and soups.

Celeriac also offers many health benefits: it is a remineralizing vegetable, protective for the kidneys and liver, and abundant in vitamins and minerals. It helps combat lung conditions and rheumatism.

Celeriac plants are in high demand in both the Italian and foreign markets. Consequently, the cultivation times vary (transplanting starts in March and finishes around the first week of June).

For Northern European markets, Vivai Bacchetto produces sturdy, young plants with significant acclimatization but never below 10°C. For this type of requirement, the company uses pelleted and pre-germinated seeds in 90% of cases, which allows for plants to root quickly and overcome transplant stress efficiently.