Celeriac is also known as celery root, an obvious name for this relative of celery and parsley. The stalks and leaves are similar to our common celery, but the delicious root crown, despite its gnarly appearance, is its greatest asset.

Celeriac's leaves and stalks are edible and can be used to flavor soup stocks, but use sparingly as they are more potent than common celery. The leaves can also by thinly sliced and used in place of celery leaves or parsley.

The root is delicious in soups and stews. It goes well with other root vegetables such as potatos, parsnips, and beets which is advantageous since it is available late in the fall at the same time as many other root crops. An old standby preparation is mashed potatoes and celeriac.

Celeriac root can also be eated raw. Grate it into salads or use it for dipping. In salads celeriac is best paired with other strong flavors such as beets, walnuts, apples, carrots, capers, mustard, and onion.

Paul a shareholder suggested pickling celeriac. He says, "I pickled it last year. Cooked in a little in mixture of vinegar, dill. pickling spices and put in a jar in the fridge for a month. It was great. Use a dilly bean recipe."

Celeriac stores incredibly well. It will last for up to a month in the refrigerater or several months in a root cellar.