Celeriac.–A form of the celery plant in which the tuberous root is the edible part. The tuber has the celery flavor in a pronounced degree, and is used for flavoring soups and for celery salad. It may be served raw, sliced in vinegar and oil, or boiled.
The culture is the same as given for celery, except that no blanching is required. About an equal number of plants are obtained from the same weight of seed as from celery seed. Celeriac is extensively used abroad, but, unfortunately, little known in America.