Celeriac Ibis is a fast-growing variety with neater, smaller roots than Giant Prague and a smoother skin too – ideal if you like a cleaner, easier-to-prep crop. It’s a great choice for adding variety to your winter meals and stores well once lifted. Naturally disease-tolerant and reliable in the garden.
This variety is part of our naturally nurtured range, the seed comes from an organic source
SOW & GROW: sow in modules from February (with warmth) to April. For an early crop, grow under protection; otherwise, transplant after the last frost – late May or June – with the base of the stem just above the soil. Germination can be slow, so be patient. Keep well watered in dry spells and mulch if possible. Feed weekly with a liquid fertiliser. Remove older leaves to expose the developing root. Harvest from September into winter.
ENJOY: CELERIC IN SALADS
You probably won’t use a whole celeriac in one go – just slice off what you need and store the rest cut-side down in the fridge. Peel your chunk and grate carefully, or use a food processor to make julienne strips. Grated celeriac adds crunch to salads, while julienne works well in coleslaw or served with dips. It can discolour after cutting, so eat fresh or soak briefly in vinegar (or lemon juice – though that can be a bit sharp for some palates.
Save
