Celeriac Giant Prague produces rounded celery roots with buff-colored outer skin and dense white flesh. This non-GMO heirloom brings a savory, celery-like flavor to roasted sides, silky purées, soups and braises. Each packet contains 100 seeds for planting. The listing's approximate 100-day harvest estimate depends on planting method and growing conditions; check root development rather than relying on the calendar alone.

Though the outside looks rustic, peeling reveals a versatile kitchen vegetable. Cut the harvested root into cubes and roast until golden, simmer it with broth or shred it finely for a crisp salad. Steady soil moisture and patient care help plants develop through the growing season.

Germination Rate: 93%. Test Date: 3/26. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Celeriac Giant Prague?

• Dense White Flesh: Prepare harvested roots for roasted cubes, smooth purées and hearty soups.
• Savory Flavor: Add celery-like depth to vegetable dishes and braises.
• Kitchen Versatility: Enjoy cooked preparations or finely shredded raw root in salads.
• Heirloom and Open-Pollinated: A traditional garden selection. Seed saving requires appropriate isolation and allowing plants to flower in a later season.
• Non-GMO Seeds: Not genetically engineered.

Planting Tips for Success

• Site: Choose full sun and fertile, moisture-retentive but well-drained soil.
• Starting Seeds: Start indoors well ahead of transplanting according to packet and local guidance. Press tiny seeds onto the surface or cover only lightly.
• Germination: Keep the seedbed evenly moist and allow time for slow emergence. Avoid drying or waterlogging.
• Transplanting: Harden off seedlings and transplant carefully after the danger of hard frost, without burying the crown.
• Spacing: Follow packet spacing guidance so roots can expand and foliage has airflow.
• Feeding: Use compost and fertilizer based on soil needs and label instructions.
• Watering: Maintain even moisture while roots develop. Mulch around plants without burying crowns.
• Support and Weeding: Staking is generally unnecessary. Weed gently to avoid disturbing roots.
• Harvest: Lift when roots reach a useful size. Follow local guidance for extending harvest into cooler weather.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions. Usually within a few minutes.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasted: Peel and cube roots, toss with oil and herbs and roast until tender.
• Puréed: Cook until soft and blend with butter, cream or broth.
• Soup: Simmer diced roots with onion and stock.
• Braised: Cook gently in seasoned broth until tender.
• Fresh: Peel and finely shred or julienne for slaw, tossing with lemon juice to limit browning.

Order Celeriac Giant Prague Seeds Today

Grow flavorful celeriac for golden roasted sides, hearty soups and silky purées.

Nutritional Information

Harvested celeriac root, not planting seeds. Nutrient amounts depend on serving weight and preparation. The previous listing's serving size and figures require verification, so no variety-specific nutrient analysis is claimed here.

Important Disclosures

• Variety Disclaimer: Root size, shape and maturity vary with soil, weather and care.
• Seed Storage: Store cool and dry, away from sunlight and moisture.
• Planting Zones: Follow local frost dates and seasonal guidance for this crop.
• Allergy Note: Celeriac is celery root. Avoid it if allergic to celery.

Herb-Roasted Giant Prague Celeriac

Golden roasted cubes with thyme and parsley to match the dish photo. Use harvested roots, not planting seeds. Serves 4 as a side. Prep: 20 minutes. Cook: 30–40 minutes.

Ingredients

• 1 large harvested Giant Prague celeriac, about 1½ pounds after peeling
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves, or ⅓ teaspoon dried thyme
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice, optional

Directions

1. Heat oven to 425°F. Scrub the root thoroughly under running water. Cut a thin slice from the base to create a stable surface, then carefully trim away the rough skin and root crevices with a sharp knife.
2. Cut the white flesh into even ¾-inch cubes. Toss with olive oil, thyme, salt and pepper.
3. Spread in a single layer on a large rimmed baking sheet without crowding. Roast for 25 minutes, turning halfway through.
4. Add garlic, toss gently and roast another 5–15 minutes until fork-tender and golden. Watch garlic to prevent burning.
5. Transfer to a serving bowl and toss with parsley and optional lemon juice. Serve warm.

Options: Substitute rosemary for thyme or add a pinch of smoked paprika. Serve with beans, roast chicken or a grain bowl.

Storage and Food Safety: Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

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