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CELERIAC OR ROOT CELERY 



A FORM of celery cultivated for its fleshy roots which, 

 /* prepared as a salad, with French dressing, or served 

 hot, with cream sauce, form dishes of rare flavor and great 

 food value. Since, in general characteristics and growth, 

 celeriac does not vary greatly from the common celeries, 

 the seeds are started and plants transplanted in the same 

 manner and at the same time as described on pages 

 264-266. However, celeriac requires deep and shallow 

 cultivation and should not be earthed up. 



To do well and develop worth-while roots, celeriac 

 requires rich soil and plenty of moisture. Plants are 

 set about six inches apart in the row, allowing two feet 

 space between the rows. Frequent hoeing between 

 the plants as well as between the rows is essential to good 

 development of the roots. Celeriac is a long season crop, 

 but as a rule the plants are started in a seed flat or box, 

 to be transplanted, when large enough, into permanent 

 rows early in July. Celeriac generally follows extra early 

 crops like lettuce, peas, spinach, etc. Giant Smooth Prague, 

 as shown above, is the most popular variety. 



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