Celeriac White Alabaster

Celeriac White Alabaster 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. Its bulb has white flesh which discolours less than other varieties when cooked.

An important factor in growing fine-textured celeriac is proper soil conditions. The ancestor of both celery and celeriac grew in marshy areas, and the closer your soil is to a rich and moist environment, the happier your celeriac will be. A generous amount of compost or rotted manure worked deeply into the soil before planting helps retain moisture and add nutrients.

Find your Climate Zone