This leading quality celeriac produces large, firm roots with white flesh that remains white after blanching. Ideal for stews or soups, but also invaluable diced or grated raw as a tasty addition to winter salads. Grow on well cultivated soil which retains moisture in dry periods. Sow March-April under glass at a temperature of 10-15°C (50-60°F) for use in late autumn and winter (30 weeks maturity). Harvest at "tennis ball" size. Bulbs are delicious in stews, pureed with potato, or eaten raw, shredded and mixed with mayonnaise.
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