Crops › Celeriac
How to grow Celeriac
in the US
Sow March to April, plant out May to June, harvest July to September. About 110 days from seed to plate.
Shown for zone 6. Zone table further down.
Now, celeriac, eh? It's not a looker, to be honest, a bit knobbly and strange-looking on the plot. But don't let that put you off, because the taste is just cracking, proper earthy and versatile in the kitchen.
Sowing
Celeriac seeds are tiny, like dust almost, so don't bury them deep. I like to sow mine indoors in seed trays, just sprinkling them on top of moist compost and lightly covering with a dusting of vermiculite, or even just leaving them exposed. They need warmth to get going, around 60-70°F (15-21°C) is ideal, so a warm windowsill or a heated propagator is your friend here. Timing depends on your USDA zone, you know what I mean. If you're in a colder spot, say Zone 3, you're looking at May, but if you're down in Zone 10, January or February might be your best bet for an early start. Check the GrowMore CookMore app for your specific zone timing.
Growing on
Once your seedlings are big enough to handle, with a couple of true leaves, carefully prick them out into individual small pots or cell trays. They're a bit delicate, so take your time. Grow them on in a cool, bright spot. Before planting them out, make sure you harden them off properly for a week or two, gradually getting them used to the outdoors. Plant them out after all danger of frost has passed, usually around late spring, giving them about 12-15 inches (30-38 cm) between plants. They don't need any special support, just good soil and a bit of space to form that lovely root.
Looking after it
Celeriac loves consistent moisture, so don't let the soil dry out, especially as those 'bulbs' start to swell. A good mulch around the plants helps keep the soil moist and suppresses weeds, which is a bonus. They're hungry feeders too, so a balanced liquid feed every couple of weeks once they're established won't go amiss. Some folks trim off the outer leaves as they grow, to encourage the root to swell, but I tend to leave mine be, unless they're getting really crowded.
What goes wrong
Now, slugs and snails, they're always a nuisance, aren't they? Keep an eye out for them, especially when the plants are small, and pick them off by hand if you can. Aphids can sometimes be a problem too, clustering on the undersides of leaves; a strong jet of water can dislodge them. Planting marigolds or nasturtiums nearby can sometimes help deter pests, like I say, it's worth a try.
Harvest
You're looking for your celeriac to be a good size, about the size of a tennis ball or a bit bigger, usually around 110 days after sowing. For most zones, that's in the fall, September or October. Loosen the soil around the base with a fork and gently lift them out. Once harvested, trim off the leaves and roots. They store well in a cool, dry place, or in the fridge, ready for soups or gratins. Chuffed when you get a good crop.
One thing I've learned with celeriac is that it doesn't like to dry out, not one bit. If you can keep that moisture consistent, you'll get a much better, less woody 'bulb'.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Prinz Prinz is a cracking choice if you're after a dependable celeriac. It grows well and gives you a good, solid root, proper for storing. | No club votes yet |
| Monarch Monarch is another one that won't let you down in the celeriac department. It's a sturdy performer, great for making creamy mashed celeriac. | No club votes yet |
| Brilliant This 'Brilliant' celeriac lives up to its name, offering consistent results. You'll get nice, rounded roots that are lovely in soups or stews. | No club votes yet |
| Giant Prague Giant Prague is a classic for a reason, known for its decent-sized roots. It's a proper workhorse on the plot for anyone wanting a generous harvest. | No club votes yet |
| Diamant Diamant is a trusty variety that consistently produces good, firm celeriac. It's great for grating raw into salads or roasting. | No club votes yet |
| Mentor Mentor is a good solid choice, a reliable performer when you want a decent celeriac harvest. It's a bit less prone to bolting too, which is always a bonus. | No club votes yet |
| Mars Mars is a cracking variety known for producing smooth, well-shaped roots. Less faff when you're peeling it in the kitchen, which is always nice. | No club votes yet |
| President President is a solid, reliable celeriac that tends to produce a good, round 'bulb'. It's a cracking choice for a steady harvest on the plot. | No club votes yet |
| Balena Balena is a fantastic performer, giving you nice, substantial roots without too much fuss. It's one I'm often chuffed with come harvest time. | No club votes yet |
| Ilona Ilona is a reliable sort of celeriac, good for getting a consistent crop. You'll find it makes a lovely addition to hearty winter dishes. | No club votes yet |
| Maxim Maxim is a great all-rounder, giving you a proper good yield of decent-sized celeriac. It's a versatile one for all your cooking needs, to be honest. | No club votes yet |
| Ibis Ibis is a sturdy choice that performs well, delivering good, solid roots. It's one that often does well on my plot, giving a reliable crop. | No club votes yet |
| Thelma Thelma is a trusty variety that produces nice, firm celeriac roots. It's a good one to grow if you want something dependable for your kitchen. | No club votes yet |
| Tellus Tellus offers a reliable harvest of good-sized celeriac, perfect for those bigger recipes. It's a cracking choice for consistent performance in the garden. | No club votes yet |
| Alabaster Alabaster is known for its smooth, well-formed roots, making it a bit easier to prepare. It's a lovely crisp variety, great for raw dishes or roasting. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Celeriac seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | May | September to October |
| Zone 4 | April to May | August to October |
| Zone 5 | April to May | August to October |
| Zone 6 | March to April | July to September |
| Zone 7 | March to April | July to September |
| Zone 8 | February to April | June to September |
| Zone 9 | February to March | June to August |
| Zone 10 | January to March | May to August |
Cook the harvest
Thinly sliced celeriac layered with cream, Gruyère, and garlic, then baked slowly until the slices are meltingly tender and the top is a bubbling, golden crust. This gratin is the kind of rich, deeply satisfying side dish that belongs alongside a roast or a simple pork chop on a cool autumn evening. It is the celeriac equivalent of a potato dauphinoise, and in many ways it is superior.
85 min · mediumThick celeriac slabs roasted at high heat until deeply golden and caramelized on the outside, tender and silky within, then served with a punchy Italian-style salsa verde of parsley, capers, anchovies, and lemon. Celeriac steaks have become a vegetarian centerpiece in their own right — substantial enough to anchor a meal, with a flavor that only gets better with the assertive herb sauce alongside.
55 min · easyA velvety, subtly sweet autumn soup where the earthy depth of celeriac meets the bright acidity of tart apple, lifted by a touch of curry and finished with a swirl of crème fraîche. The apple prevents the soup from tipping into heaviness and adds a fresh, cidery note that makes the whole bowl feel more alive. A brilliant first course for any fall dinner.
45 min · easyAn exceptionally silky, cloud-light purée made from celeriac simmered in milk and blended with butter until it is smoother than any mashed potato could ever be. This purée has become a modern restaurant staple for good reason — its subtle celery flavor is refined and versatile, pairing beautifully with anything roasted, braised, or pan-seared. It is a side dish that quietly steals the show.
35 min · easyWatch for, and grow alongside
Companions: marigolds, nasturtium
Questions people ask
When do you sow Celeriac in the US?
Sow Celeriac from March to April in zone 6, earlier or later by zone. Plant out May to June, after the last frost.
How long does Celeriac take from sowing to harvest?
Roughly 110 days, with the harvest July to September.
Which Celeriac varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Prinz, Monarch, Brilliant, Giant Prague and more.
Track your Celeriac from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.