Celeriac
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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum),<ref name=NCBI_Celeriac>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> also called celery root,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> knob celery,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and turnip-rooted celery<ref name="eb1911">Template:Cite EB1911</ref> (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe.<ref name="Schuchert">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="eb1911" /> It is also but less commonly cultivated in North Africa, Siberia, Southwest Asia, and North America.<ref name="Schuchert" /><ref name="Owlcroft">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
History
Template:Expand section Wild celery (Apium graveolens), from which both celeriac and celery derive, originated in Europe and the Mediterranean Basin.<ref name=POWO_838067-1>Template:Citation</ref><ref name="Schuchert" /> It was mentioned in the Iliad<ref>Template:Cite book</ref> and Odyssey<ref name=":0">Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> as selinon.<ref group=notes> Σέλινον has been translated by Lattimore as "the parsley that grows in wet places," by Murray as "parsley of the marsh," and by Butler as "wild celery." </ref> Celeriac was grown as a medicinal crop in some early civilizations.<ref name=":0" /><ref>Template:Citation</ref>
Culinary use
Typically, celeriac is harvested when its hypocotyl is Template:Convert in diameter.<ref name="Owlcroft" /> This is white on the inside, and can be kept for months in winter. It often serves as a key ingredient in soup. It can also be shredded and used in salads. The leaves are used as seasoning; the small, fibrous stalks find only marginal use.<ref name="Schuchert"/>
The shelf life of celeriac is approximately six to eight months if stored between Template:Convert, and not allowed to dry out.<ref name="fao.org">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached. The centre of celeriac becomes hollow as it ages, though even freshly harvested celeriacs can have a small medial hollow.<ref name="fao.org"/> The freshness will also be obvious from the taste; the older it is, the weaker the celery flavour.Template:Citation needed
See also
Explanatory notes
References
External links
- Nutritional Summary for Celeriac, cooked, boiled, drained, without salt
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