The Art of Growing Celeriac Seeds

Brilliant Celeriac seeds. Solid, round, red, slightly purple, with tiny white tips. Open pollinated, heirloom, organically grown, naturally grafted, no GMO, by seed. Will store quite easily as you would an apple, only better for what they are made of.

Celeriac seeds

The skin on the outside is hard and somewhat leathery. The flesh is more of a soft brick-like texture and holds together quite well. Beautiful, strong little plants with big beautiful flowers. These magnificent plants have been used for centuries all over the world as a rich source of fiber, a natural sweetener and the traditional remedy for worms, intestinal parasites and gastric ulcers. Celeriac seeds contain all of those things and more along with the valuable minerals and vitamins needed to support and enhance the health of the human body.

The seeds of this remarkable legume are also the source of two other valuable nutrients, namely, chlorophyll (the power house of plants) and fiber. Chlorophyll helps the seeds sprout while fiber forms part of the starch that makes up the fruits and seeds. The combination of these two nutrients makes these small, red, brick-like vegetables an amazing food for anyone who wants to live a healthy life. It has been used as an alternative medicine for generations and for good reason, as it doesn't cause nasty side effects like most prescription or over the counter medicines do.

For optimum growing season, germination rate should be around 40%. Once you have found the ideal place for germination, don't wait for the right temperature, water or dark. You should begin your cultivation the day before the last frost in order to maximize germination rate and to control weeds.

After getting rid of unwanted pests, you should soak the Celeriac seeds for three days in water. This will make the stalks soft enough to plump into a pulp. Make sure to rinse the seeds thoroughly after soaking them, otherwise they may still have bits of husks in them that will prevent germination. Allow the stalks to drain completely after soaking, and keep them away from any damp soil for the rest of the growing season.

After plucking the first set of leaves, remove them carefully and store in a food processor until you are ready to use. Now it's time to extract the juice from the rest of the stems as well as the seeds and the root ball. Place all the pieces in a large food bin and add enough water so that there is no standing water. Put the seeds in a brown paper bag, add enough water so that there is no excess and seal tightly, and add the Apium graveolens var niger herb and let sit in a dark place for a couple of weeks.

In the meantime, you can prune the remaining plants so they are the same height as when you pulled the seeds. You should also thin out the remaining stalks by removing any brown or dark spots on the stems. This photo courtesy of Bill Keene of Keene's Organics looks exactly like what you would expect with the plants at the top, and the lower two plants on the sides. Keep the plants in an area away from other plants that could compete for nutrients and water since they are growing new. They should stay healthy and disease free until you are ready to harvest.

To finish off the production of your first batch of healthy Celeriac seedlings, remove the plants from the food bin and place them in a larger container. Add a mix of soil that is rich in nutrients such as amaranth seed, bloodroot, and rock salt. Water the plants well and place them in a sunny window but make sure they are not exposed to direct sun light. They will need to be protected from wind so place them on the bottom of the container. Allow the plants to grow to their full height. If you have a second set of roots to continue to harvest, they can be harvested about a week after the first set has finished growing.