Seed | Giant Prague Celeriac (heirloom variety)

Seed | Giant Prague Celeriac (heirloom variety)

1 sachet
$3.99 CAD
Sale price  $3.99 CAD Regular price 
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Seed | Giant Prague Celeriac (heirloom variety)

Seed | Giant Prague Celeriac (heirloom variety)

$3.99 CAD
Sale price  $3.99 CAD Regular price 
Format1 sachet

Quantity

An old and hardy variety originating from the Prague region, known for its large, round root with flavorful white flesh. It adapts very well to cold climates and longer growing seasons.

A LITTLE HISTORY

The giant celeriac of Prague has its roots in Bohemia, in Central Europe, a region whose agriculture developed in close relation to long, cold and demanding winters.

From the second half of the 19th century, around the 1870s to 1890s, peasant gardeners and horticulturists in the Prague region patiently selected this variety to meet a fundamental need: to produce a nutritious, reliable vegetable capable of surviving the winter without losing its quality. In a context where food preservation was essential for family survival, the giant Prague celeriac established itself as a trusted root vegetable, renowned for its generous size, its dense white flesh, and above all, its remarkable cold tolerance.

Year after year, this variety has been refined through rigorous peasant selection, favoring plants capable of withstanding early frosts, continuing their growth despite low temperatures, and developing a well-formed root even in cooled soils.

The cold was not an obstacle, but an ally: it helped concentrate the aromas, firm the flesh, and improve the flavor. This close relationship with winter shaped the very identity of the variety, making it particularly well-suited to northern climates and long, cool growing seasons.

Passed down from generation to generation, the giant celeriac of Prague has survived the ages untouched by industrial agriculture. Even today, it carries the memory of family gardens, subsistence farms, and an agricultural tradition where each seed was carefully preserved, respecting the soil and natural cycles.

At Anokian, we consciously choose to perpetuate this tradition of resilience and patience. In the fall, at the end of October, our celeriac plants remain in the ground.

They are protected by a thick layer of dead leaves, then covered with garden mulch, recreating natural insulation similar to that used in the past. When winter sets in and snow covers the ground, the roots remain protected under this living blanket. We harvest them as needed, directly under the snow, throughout the winter, sometimes until the beginning of March.

This method of preserving celeriac in open ground allows it to remain alive, rooted in its natural environment. The cold acts as a natural preservative, maintaining its texture, intensifying its flavors, and respecting the slow pace imposed by the winter season.

Each harvest then becomes an intentional act, a direct link between the land, the climate, and the plate. This know-how, inherited from ancient practices, embodies the Anokian vision: cultivating with time, honoring winter, and passing on seeds that carry memory, resilience, and life.

PROPERTIES

Traditional and nutritional properties

Celeriac has long been recognized for its both culinary and medicinal uses.

The stems and leaves, with a more pronounced celery flavor, were traditionally used as flavorings and in infusions to support digestion, reduce bloating, and promote elimination thanks to their mild diuretic properties.

They are also rich in vitamins, particularly vitamins A, C and K, as well as B vitamins.

The root, nourishing and warming, occupied an important place in the winter diet.

It is valued for its remineralizing and digestive qualities, and for its supply of essential vitamins such as vitamin C, vitamin K, vitamin B6 and folates (B9).

Eaten raw or cooked, it sustained the body during the cold season, when fresh vegetables were scarce.

Stems, leaves and root are traditionally valued for their digestive and diuretic benefits and their richness in vitamins.

HOW TO COOK?

Traditional recipes with celeriac


1. Raw grated celeriac (traditional remoulade)

Ingredients

Grated raw celeriac

Lemon juice or apple cider vinegar

Oil (hemp, sunflower or olive)

Salt

Preparation
Finely grate the celeriac. Season immediately to prevent oxidation.

A simple, fresh and nutritious version, very common in Central Europe.

2. Peasant-style celeriac soup

Ingredients

diced celeriac

Onion

Potato (optional)

Water or broth

Salt, celery leaves

Preparation
Cook gently until tender, then roughly mash or blend.

A nourishing winter soup, served on Bohemian farms.

3. Rustic celeriac purée

Ingredients

Celeriac

Butter or oil

Salt

Preparation
Cook in water or steam, then mash with a fork.

Dense texture, deep flavor, perfect as a winter side dish.

4. Oven-roasted celeriac

Ingredients

Celeriac in wedges

Oil

Salt

Preparation
Roast slowly in the oven until caramelized.


An ancient method that highlights natural sugars after freezing.

5. Broth with celery stalks and leaves

Ingredients

Stems and leaves

Water

Salt

Preparation
Simmer for 20–30 minutes.


Used as a traditional culinary and digestive base.

Lacto-fermented celeriac (traditional recipe)

Ingredients

1 celeriac

10g of non-iodized salt per kilo of vegetables

Non-chlorinated water (if needed)

Preparation

Peel and grate or slice the celeriac into thin strips.

Mix with the salt and massage until it releases its juice.

Pack firmly into a clean jar so that the vegetable is well submerged in its juice.

If necessary, top up with a light brine (1 tsp of salt per cup of water).

Close the jar without tightening it completely or use a fermentation lid.

Allow to ferment at room temperature for 5 to 7 days, then store in a cool place.

Use

As an accompaniment

In salads

As a flavorful condiment

Lacto-fermentation improves digestibility, develops complex aromas and allows natural preservation for several months.

HOW TO GROW?
  • Our seeds are vigorous, open-pollinated, and adapted to the Quebec climate.
  • Species: Apium graveolens var. rapaceum
  • Sowing: First week of February, or at the latest early March; transplanting around early May or late May/early June, depending on your region.
  • Seeds: 4-6 seeds per pot
  • Sowing depth: 0.5 cm (celery needs light to germinate well)
  • Germination time: 8-20 days
    Soil | Poor, humus-rich, loose and well-drained
  • Location: Sun and tolerates shade very well; likes heat; tolerates cold
  • Spacing between plants: 30-40 cm
  • Mature height: 40-50cm
  • Maturity: 110 to 130 days after transplantation
  • Seed per envelope: +/- 80
    Our seeds are guaranteed for the year of purchase.

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