The Family Kitchen Gardener (1856)/Turnip-rooted Celery
Turnip-Rooted Celery
Celeriac, or Turnip-Rooted Celery, is occasionally cultivated for its seasoning qualities, and when well boiled is used at the table. Culture, same as Cabbage. When the roots have acquired a tolerable size, draw the earth to each side of the row, three or four inches high, which will render them white and tender, particularly so in moist weather (the whole of this family being partial to moisture). In from four to six weeks after being earthed up, they will be in good order for use.