VegetableCeleriac
Giant Prague Celeriac
Root Vegetable
Giant Prague Celeriac is a celebrated heirloom root vegetable that has been treasured since its introduction in 1871, particularly across European kitchens where it remains a staple. Unlike celery grown for its stalks, this variety produces massive, knobby white roots that can swell to the size of a small grapefruit, packed with creamy white flesh and a mild, celery-like flavor. Hardy in zones 8-10 and ready to harvest in 110-119 days, it's a robust plant that thrives in full sun and rich soil, rewarding patient gardeners with roots that are equally at home in soups, stews, and roasted on the dinner plate.
Photo © True Leaf Market(https://www.trueleafmarket.com/products/celeriac-giant-prague)
Growing Conditions
USDA Zone
8-10
Sunlight
Full Sun
Water
High
Soil
Moist, Fertile, Well-drained Loam Rich In Organic Matter
Preferred Temp60-75°F
Growth Stats
12 in
Height
PeriodBiennial
TypeBush
Spacing
12-16 inches apart
Plant Profile
Sunlight
Full Sun
Water
High
Zones
8-10
Size
12in H x ?in W
Growth
Biennial
Care
Moderate
Hover over chart points for details
Highlights
This variety's large white root is far superior to traditional celery when fried or simmered into soups, offering a nutty, delicate flavor that improves with slow cooking. The creamy white flesh contrasts beautifully with the knobby exterior, and the leafy tops can be harvested and dried as a seasoning. Unlike standard celery, Giant Prague is hardier and more disease-resistant, making it more forgiving for gardeners willing to give it the rich, moist soil it craves.
Common Uses
Giant Prague shines in long-simmered soups and vegetable stocks, where its mild celery flavor deepens and becomes more complex. Roasted or fried until golden, the root becomes tender and slightly nutty. It can be mashed like potatoes, added raw to salads for a subtle celery crunch, or dried and powdered as a seasoning. The leafy tops are also edible and can be dried or used fresh to flavor broths and dishes.
Growing Timeline
First Bloom
Does Not Bloom In Edible Phase
First Harvest
Late Fall
Last Harvest
Early Winter
Care Instructions
Start Indoors
Start seeds indoors in early spring at temperatures between 60 and 75 degrees Fahrenheit. Seeds typically germinate in 15-20 days. Begin seeds 6-8 weeks before your last spring frost date to allow seedlings time to develop before transplanting outdoors.
Transplant Outdoors
Transplant hardened-off seedlings outdoors after the last frost date when soil has warmed to at least 50 degrees. Space plants 18 inches apart in rows 24 inches apart. Plant so the seedling is at the same depth it was growing indoors; celeriac roots are shallow at first and deepen over time.
Harvesting
Harvest Giant Prague Celeriac in fall, typically 110-119 days after transplanting, once the roots reach mature size. Roots can be dug when they are 3-4 inches in diameter, though they continue to expand and improve in flavor with cooler fall weather. Gently loosen soil around each plant with a fork and lift the entire root from the ground, being careful not to puncture or bruise the delicate white skin. Leave a few leafy tops attached initially to help identify the plant; trim these off just before storage or use.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Soil pH Range
6 – 7
Scientific Classification
Apium graveolens L. var. rapaceum (Mill.) Gaudin
Family
Apiaceae
Genus
Apium
History & Origin
“Giant Prague Celeriac arrived in Western seed catalogs in 1871, emerging from European agricultural traditions where root vegetables held central importance in the kitchen garden. Its introduction marked the broader recognition of celeriac as distinct from leaf celery, particularly in Central and Eastern Europe where Prague became synonymous with superior celeriac varieties. The variety was preserved and refined by seed savers and growers across generations, eventually reaching American gardeners through heirloom seed companies dedicated to keeping these old, reliable varieties alive.”