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Celeriac tastes much better than it looks.

Celeriac is sometimes called “knob celery.”  It tastes like celery with a slight undertone of parsley, but its texture is more creamy, similar to a potato.  Celeriac is bred from wild celery and originated in Europe.  It is a member of the Umbellifrae family and its Latin name is Apium gravelons rapaceum.  Like most root crops, it is a true biennial, but grown as an annual.

Before the 1500’s celeriac was used almost exclusively as a medicinal plant.  After that, references to celeriac as a vegetable are found in many written works.

Celeriac needs a long season to reach maturity—up to 200 days.  Start seeds indoors 8 to 10 weeks before your last spring frost.  The seeds are slow to germinate and once they do, the seedlings are slow to get growing.  When they do start go grow, transplant into larger pots and grow on until transplanting in the garden after your last spring frost.

Space the seedlings 4 to 6 inches apart in rows 18 to 24 inches apart.  Celeriac likes full sun but is not overly particular in its soil requirements.  It is tolerant of many soil types but does best in soil which was improved the previous year.  Provide consistent moisture and fertilize monthly with a low nitrogen fertilizer.  Unlike stalk celery, celeriac does not require blanching.

Celeriac roots grow to about 4 inches in diameter, but begin to harvest when the roots reach about 2 inches in diameter.  Celeriac is sensitive to fall frosts but will store well in plastic bags in conditions similar to other root crops.

Although celeriac takes a long time to reach maturity, it does not require the labor-intensive blanching that regular celery does and lasts longer in storage.  For an easy, low maintenance crop, celeriac gives you great celery taste, with no strings.

Rutabagas are a low maintenance crop.

Called a “swede” by shoppers and gardeners everywhere, the name “rutabaga” is derived from the word “rotbagga,” the Swedish word for a thick root.  Rutabagas are classified botanically as Brassica napus.  They are a cross between a wild cabbage and a turnip, and are thought to originate in Bohemia as recently as the 1600’s.

Rutabagas have historically been planted as a crop to feed livestock.  Their spreading leaves shade the ground and discourage weeds.  Because they grow so close to the surface, they make a good “foraging” crop—the livestock dig the roots themselves.

Grown as an annual but actually a biennial, rutabagas are a perfect crop for late fall harvest.  They are very hardy and can be left in the ground until freezing weather sets in for good, as late as Thanksgiving in the far northern areas of the United States.

Rutabagas mature in 80 to 100 days.  Plant so the roots mature about a week before to about 6 weeks after your first fall frost.  In most of the United States, plant rutabagas from late May to late June.

Sow seeds of rutabagas about 1/2 inch deep, 2 to 4 inches apart in rows 18 to 24 inches apart.  Thin plants to about 8 inches apart.  Rutabagas do best in soil which was improved the previous year.

Rutabagas can reach 6 to 8 inches in diameter, but the smaller ones are more tender and flavorful.  Begin harvesting when the roots reach about 2 inches in diameter.  The greens of rutabagas can be eaten; most often they are cooked and eaten like spinach.

Rutabagas will keep about four months if properly stored in a root cellar environment.