(100 days) Apios graveolens var. rapaceum Open-pollinated. Celeriac, the frog prince of root vegetables, suffers no reduction in yield in rainy years. Despite its ugly exterior, it is coming into its own in the States, where it has recently been embraced by top-notch chefs and gourmets. Even though it is not a celebrated part of Downeast cuisine, grower Jason Kafka has successfully wholesaled it to Whole Foods and through Crown of Maine Coop. A staple in central and eastern Europe, its nutty parsley-celery flavor improved by light fall frosts, enhances meat, fish and poultry. Great raw for winter slaws and salads, it may be boiled, mashed or braised. Brilliant is a classy early celeriac, high yielding with relatively smooth roots, clean white internal coloration and superb eating quality. An early start indoors is essential for good yields. Can be stored up to six months in moist sand in the root cellar. ①
3646 Brilliant Celeriac - Organic
Celery & Celeriac
Days to maturity are from date of transplanting, not seeding. 0.2 gram packet ~500 seeds; 0.4 gram packet ~1000 seeds. 75,000 seeds per oz.
Culture: Tender, must be started indoors in March, 10–12 weeks before setting out. Virginian Pam Dawling suggests that falling apple blossoms are a good phenological sign that transplanting time for these crops has arrived. Young seedlings grow slowly, requiring rich moist soil to survive. Regular rainfall or irrigation is necessary for good growth, flavor and yields. Celery withstands light fall frosts but is killed by serious cold.
Minimum germination temperature 40°, optimal range 59–70°. Ideally, fluctuating temperatures 68° day, 59° night. Days to maturity are from date of transplanting, not seeding.