Celery is a seed from the root of a cress plant, Lactuca lanceolata. Beautiful, aromatic Celeriac seeds are round, large, solid roots containing several sugars. Medium-sized, round, smooth roots with flat-toothy skin and white interiors. They resist hollowing and pithiness and are very easy to grow.
The shape of the stems is conical when the seed is removed and conversely, the shape of the root tip changes as it grows. The tubular shape that resembles a cauliflower stem is formed when the seed is pulled out. The interior of each tubular stem has numerous small shoots which grow up and spread as the plant grows. The main shoot, which is furthest away from the trunk, is usually thicker than all the others. The Celeriac plants are known to have a sweet taste in the seed.
When sowing late may be necessary for some areas. Celery is an invasive plant and can grow up to four feet tall. The main means of propagation are by root division and the means of inter-annual flower blooming. The main varieties are red, orange and yellow. The late may need to be sown earlier than for white, green and yellow varieties.
In early spring, the seeds should be sown at approximately one month of age. If at all possible, the seeds should be sown during the night. The partial sun is best for germination, but can be hard to obtain in the early summer months. Seedlings can be taken in the partial sun for about two weeks before the plants begin to die back.
The plants should be divided every two or three years and the tops sown each year. Full sun is best for germination of the celeriac root vegetable seeds. The full sun will provide most of the energy necessary for growth. Once the tops are mature, they can be divided again and the roots replanted annually.
There are two choices for sowing in Australia, wet or dry. Dry sowing takes more time to complete and results in a larger crop for you. This is because the roots are not able to get the moisture they need for germination. It is better to use an irrigation system when sowing in the dry weather.
The time of harvest depends upon when the last frosts have occurred. If the last frosts are early in the season, the crop is usually ready in May. For early-season sowing, the seed should be sown in January and harvested in March. The ideal spot for sowing your seeds is in warm fields along the perimeter of your property. The spot should be one foot above ground level and shaded. The area should receive a full eight hours of direct sunlight during the day and only four to six hours at night.
When choosing the spot for sowing your own Celeriac vegetables, don't forget to add water to make sure that the soil is moist. This will help germination and also speeds up the germination process. This is also an excellent time to prune unwanted plants so that there is room for the new shoots.
Partial shade is not required for germination. However, it does give you more time to finish harvesting your crops. You can place baskets or tubs underneath the plants to keep them dry. A layer of gravel will also help the germination process.
Do not harvest until the soil is warm, but not cold. You will need to hand pull any excess seeds. Remove all the hanging greenery and add soil, preferably organic. Place the small sprouts in the holes and cover with gravel and let sit until they harden. The hardening process occurs when the Celeriac seeds germinate, releasing enzymes that break down the cell walls of the plant.
It's important to use cold water when cooking stews or soups to retain the enzymes and nutrients. The water should not be very hot, as this will inhibit the growth of the seeds. After removing the seeds, carefully extract the juice by using a strainer. Any excess pulp can be added to soups or used in sauces.
To yield a white cream, use the smallest sugar cane that you can get your hands on. Bring the roots down to the bottom of the pot to soften the paste. Add your choice of flavourings. simmer until the liquid starts to steam. Then remove the seeds and spoon into your desired stew or soup.