Celeriac Del Veneto

A lovely Italian variety, Del Veneto produces a flavoursome rough, knobbly bulb: it’s a really versatile veg for kitchen use and stores well too. This heirloom variety, from the Venice region, can be harvested from 10cm in diameter. It will happily sit in the ground larger than this for cooked use.  Just trim any side shoots to help keep it tidy! 

SOW & GROW:  from February to June, 3-5mm deep in modules for planting out after the last frost or for growing with protection for early crops.  Germination can be slow.  Plant with the base of the stem at ground level, this allows the upper swollen part of the root to sit on the surface of the soil.  Keep watered in dry weather and mulch if possible.  It will enjoy a weekly liquid fertiliser!  Remove aging leaves to expose the swelling root.  Can be harvested from July to the end of the year as needed.

ENJOY: scrub the roots thoroughly!  Grate raw for salads.  Dice for winter stews, boil, puree, use in soups or serve sliced with a cheese sauce.  Mash with potatoes.  Roast slices or make celeriac chips (fabulous with strong flavoured meat!)  The leaf flavour is strong so use sparingly in salads or for celery seasoning.  Celeriac will freeze well if diced and blanched.