Seed | Giant Prague Celeriac (heirloom variety)

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.