Celeriac is much easier to grow than celery, and easily slots into spare gaps in the garden, forming neat clumps of celery-like leaves. Beneath its slightly odd, gnarled appearance lies delicious creamy, potato-like flesh with a subtle, celery-like flavour. The similarity to celery stops at the taste, because celeriac is a far less time-consuming crop to grow.

The best sites and soils
Choose ground in full sun or partial shade. In the wild, celeriac grows in moist soils, but well-drained, moisture-retentive soil is ideal. In autumn, improve the soil’s water-holding capacity by digging in generous amounts of organic matter (e.g. garden compost or well-rotted manure).

Sowing and planting
Sow the tiny seed in early spring to give the crop plenty of time to grow to a good size. Sow thinly in pots or modules filled with seed compost mixed in equal parts with fine vermiculite. Then cover the seed with vermiculite, and germinate in a propagator at a temperature of about 15°C (59°F). Transfer the pot-grown seedlings into individual biodegradable pots of multipurpose compost once the first true leaves have formed, with one plant per section. Make sure the plants have good light and that the temperature stays above 10°C (50°F). The seedlings should be acclimatized to outdoor conditions before being planted out at the end of spring or early summer. Space the seedlings 30cm (12in) apart in rows 45cm (18in) apart, and water in. Protect the young seedlings from slugs and snails.

Cultivating the crop
Water plants every 5-10 days if no rain falls. In midsummer, cut off the lower leaves to expose more of the crown. Also remove any blistered leaves, which may be sign of attack by the celery leaf miner larvae. In early autumn, draw soil around the swollen stem-bases to keep the flesh white. Protect the plants in the ground over winter during really cold spells with a covering of straw.

At harvest time
Harvest from mid-autumn to early spring when the celeriac is between the size of an apple and a coconut. On light soil, celeriac can remain in the ground all winter and be harvested when required. On heavier ground, and soil prone to waterlogging, harvest in late autumn and store.

Storing and cooking tips
To store celeriac, twist off the leafy tops and place the vegetable in boxes of damp peat or coir in a cool shed. It can also be diced and lightly blanched for storage in the freezer. Celeriac is a hugely versatile vegetable and can be used in soups and salads. The French grate it into a Dijon mustard mayonnaise to create coleslaw-like remoulade. It can also be fried, roasted and mashed with potato.

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