Celeriac Talar

Celeriac Talar is crisp and delicious, and it keeps all winter, but it is definitely not a looker. It offers fine-grained white flesh with a taste that is reminiscent of the main ingredients in Waldorf salad: celery, apples, and walnuts. Once you’ve grown it and tasted its exquisite flavour you’ll realise that ugly is only skin deep.

The whole of the plant can be used including its bulb, stem and leaves and they can be eaten raw, steamed or roasted. The tops can be used like celery and the bulbs grated in salads or cooked in soups and stews.

Talar harvests abundantly with high quality bulbs that are rich in essential oils. Its white flesh is sheltered by a thick, beige skin that does not have tendency to become pithy or to change colour after cooking.

For the best germination results, soak the seeds overnight before planting.

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