Celeriac (Rapaceum L.)




Celeriac is thought to be a cross between celery and wild parsnip. It is native to the Mediterranean region, where it has been cultivated for centuries.

The first recorded use of celeriac as a food crop was in France in the 16th century. It spread to other European countries, including England, Germany, and Italy, in the 17th and 18th centuries.

Celeriac was introduced to North America in the late 19th century. It is now grown commercially in many parts of the world, including the United States, Canada, and Mexico.

Celeriac roots
Celeriac roots

Nutritional value

per 100 g (3.5 oz)

Energy 124 kJ (30 kcal)

Carbohydrates 6.73 g

Sugars 2.21 g

Dietary fiber 2.1 g

Fat 0.17 g

Protein 1.61 g


There are several varieties of celeriac, including ‘Giant Prague’, ‘Early White Vienna’, and ‘Purple Vienna’.


Celeriac can be eaten raw or cooked. It is often used in soups and stews, or as a flavoring.


Celeriac is a root vegetable that is harvested in the fall. It can be stored for several months in a cool, dark place.

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