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Celeriac Giant Prague
Apium graveolens var. rapaceum
vegetableCeleriac, also called celery root, is a cool-season vegetable grown for its large, knobby underground root bulb rather than leaves. Giant Prague is a classic European heirloom variety known for producing exceptionally large, smooth roots with excellent flavor and a creamy texture when cooked. The plant develops leafy celery-like tops above ground while the prized root swells below.
Growing Conditions
Soil
Growing Zones
Find your zone βThrives in zones 4-8; grows in 3-9 with attention to frost timing
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Growth Stages
Seedling (weeks 1-3)
2-4 weeksTiny seed germinates slowly; true leaves emerge as small, fine, feathery foliage. Seedlings appear delicate and sparse initially.
Keep soil consistently moist. Provide bright light indoors if starting seeds. Thin seedlings to prevent crowding once they have 2-3 true leaves. Maintain 65-75Β°F soil temperature.
Vegetative/Establishment (weeks 4-12)
8-10 weeksPlant develops a rosette of celery-like leaves on stems. Underground, the root begins to swell but remains relatively small. Above-ground foliage is the primary visible growth.
Keep consistently moist; do not allow to dry out. Apply balanced fertilizer every 3-4 weeks. Remove any flower stalks that emerge prematurely. Thin to proper spacing if not done earlier.
Root Development (weeks 12-20)
8-10 weeksRoot bulb begins significant swelling and expansion. Leafy tops become more robust and bushy. The characteristic knobby surface develops on the root.
Maintain even moisture and fertility. Once roots are visible at soil surface, remove outer leaves carefully if desired to expose roots to light. Side-dress with compost. Provide consistent water supply.
Maturation (weeks 20-21)
2-4 weeksRoot reaches full size (4-5 inches diameter or larger for Giant Prague). Knobby exterior becomes rougher. Foliage remains healthy and green.
Maintain consistent watering to prevent splitting. Continue light fertilizing if desired. Monitor for disease. Roots can be left in ground in cool climates; pull before hard freeze.
Harvest
Variable - harvest as neededLarge, mature root is ready for harvest when it reaches desired size (typically 3-5+ inches diameter). Color is pale tan to whitish.
Loosen soil around plant and pull carefully. Cut away foliage and fine root hairs. Can be stored in cool conditions for months. Alternatively, harvest smaller roots at 90-100 days for more tender texture.
Common Pests
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Remove affected leaves; use netting to exclude adults; beneficial insects like parasitic wasps help control populations
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Use row covers; practice crop rotation; thin seedlings carefully to reduce odor that attracts flies
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and
Handpick; use copper tape barriers; encourage ground beetles; apply diatomaceous earth around base
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Spray with water to remove; use neem oil if infestation is severe; maintain humidity
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Spray with strong water stream; apply neem oil or insecticidal soap; attract beneficial insects
Uses
Roasting and mashing
CulinaryCeleriac's creamy texture and mild celery-parsnip flavor make it excellent roasted whole, sliced, or cubed. It's commonly mashed alone or mixed with potatoes, and is a classic component of French celery root remoulade. [source]
Soups and broths
CulinaryThe root adds rich, subtle celery flavor to soups, stews, and stock. It blends smoothly for creamy vegetable soups and is a traditional ingredient in French and European cuisine. [source]
Nutritional and wellness support
MedicinalCeleriac is high in fiber, vitamin C, potassium, and antioxidants. Traditionally used in folk medicine to support digestion and anti-inflammatory benefits. [source]
Winter storage vegetable
HouseholdStores exceptionally well in cool, humid conditions, making it valuable for winter food security and long-term pantry staples without modern refrigeration. [source]
Raw salads and slaws
CulinaryYoung, tender celeriac can be thinly sliced or julienned raw for salads and slaws, offering a crisp, mild celery flavor with slight peppery notes when very fresh. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Harvest after 120-150 days when roots are 3-5+ inches in diameter. In mild climates, can be left in ground and harvested as needed through fall and early winter. In cold areas, harvest before first hard freeze (around 28Β°F). Twist or cut foliage at soil line, then gently excavate root. Can be stored in humid, cool conditions (32-40Β°F) for 4-6 months if stored with damp sand or in refrigerator.
Fun Facts
- π± Giant Prague is a heirloom variety originating from Prague, Czechoslovakia, and has been cultivated since the late 1800s, prized by European gardeners for exceptionally large roots.
- π± Celeriac roots can be left in the ground in cool climates and harvested throughout fall and winter, acting as a living root cellar that can yield fresh vegetables for months.
- π± The entire plant is edibleβwhile the root is the main crop, the celery-like leaves can be used fresh in salads, dried for tea, or cooked like spinach, making it a complete vegetable.
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