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Celeriac originated in Mediterranean and north European countries. Ancient Egyptians, Greeks, and Italians used it for medicinal and religious purposes. Scientists first wrote about it as food in the 1600s, and it remains popular throughout Europe.

Celeriac has green leaves and stalks that grow above ground, and a root covered in rough, brown skin that grows underground.

The edible part of the celeriac plant is the root. Inside it is pale in colour, similar to that of a potato or turnip. Its flavour is similar to celery and parsley.


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