Introduction
​Celery, cutting celery, and celeriac all share the scientific name, Apium graveolens, meaning they are the same species. When most people think of celery, they think of the thicker, rib-containing stalk. Celery also grows thinner stalks around the outside of the plant and lots of leaves, both of which are usually trimmed for sale in grocery stores. Celery has a reputation for being difficult to grow; however, newer hybrid varieties do well even under warm, dry conditions. Please see my earlier post on how to grow celery if you want more information on growing celery in the garden.
​Alternatively, you can grow cutting celery, also known as seasoning celery, which has very skinny ribs with lots of leaves. These are easier to grow than traditional celery and are used dry or fresh to season soups and stews. Celeriac, although genetically the same as regular celery, is not eaten for its ribs or leaves (they can be strongly flavored), but forms a large root that has a mild celery flavor. The root can be puréed, like mashed potatoes, roasted, or used in soups. Celeriac is also a great option as a replacement for potatoes or as a blend, as it has roughly half the carbohydrates and calories that potatoes have. Below I have listed some of the more common varieties of celery and celeriac, including whether they are open-pollinated or hybrid, days to maturity, any disease resistance, and any other notes I think may be of interest. Celery Varieties
Celeriac Varieties
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AuthorIn 2016, my family and I moved from the New York City area to a small town in Wisconsin. Our move, this website and blog (and our previous Etsy store) is the result of our desire over the past several years to simplify our lives, enhance our quality of life, reconnect with nature, and enjoy a more self-sufficient life. I grew up as a country kid in central Pennsylvania, working on my grandfather's fruit farm and as a corn "de-tassler" at a local seed farm. My background is in biology, where my love of nature originated. I am a former research scientist and professor and have now transitioned to a part-time stay-at-home mom, self-employed tutor, and small business owner. Thank you for taking the time to check out my site. Archives
April 2026
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