Celeriac has a wealth of uses: whether mashed, slow cooked in stews, added to soups or in a classic French remoulade, it’s well worth exploring this autumn. And, if you’re looking to grow your own next year, Martyn Bragg of Shillingford Organics has some tips.
“If you’re looking to grow celeriac, be warned: it takes some work. It’s a crop that doesn’t suit our dry conditions here at Shillingford, but can be grown in the South West with some love and care. It needs to be raised in a heated greenhouse early and planted out in late April so it has a really long growing season. It has to be weeded constantly and also requires regular watering, to cope with dry conditions. Celeriac would be best grown in clean, raised beds with plenty of compost.”
www.shillingfordorganics.co.uk