Giant Prague Celeriac (Apium graveolens var. rapaceum)
Before potatoes ruled the root cellar, Europe’s cooks turned to celeriac, a gnarled, aromatic root prized for its delicate celery-meets-parsley flavor. The Giant Prague variety traces its lineage to 19th-century Bohemia (modern-day Czech Republic), where it was selected for its enormous, smooth, ivory roots and superior storage quality. “Prague” refers to the region where this improved strain was first developed and distributed to continental seed houses, becoming the gold standard for both market gardeners and fine kitchens across Europe.

In Victorian times, celeriac was the mark of a well-kept garden, a vegetable for the discerning table, featured in soups, stews, and elegant purées long before its rediscovery by modern chefs. Despite its rugged exterior, the flesh is pure and creamy, with a flavor that deepens when roasted or mashed.

A cool-season biennial grown as an annual, Giant Prague forms large, knobby bulbs above ground, surrounded by celery-like foliage that can be used for flavoring stocks and soups.

Botanical name: Apium graveolens var. rapaceum
Type: Biennial root vegetable (grown as annual)
Zones: 4–9
Height: 12–18 in.
Sun: Full sun
Soil: Moist, rich, well-drained soil high in organic matter
Germination: 14–21 days; seeds need light to germinate
Harvest: 130–140 days
Flavor: Mild, earthy celery with nutty undertones

Hardy, aromatic, and steeped in Old World tradition, Giant Prague Celeriac remains the culinary heirloom that helped shape Europe’s winter kitchens. It is commonly found in menus in Europe, as "Celeriac Steak." The flavor is like Thanksgiving dinner in one bite, rich, savory, and aromatic, with that cozy celery-parsley warmth that tastes like stuffing and roasted vegetables at once. The texture surprised me most, hearty, smooth, almost buttery, like mashed potatoes but with more depth. Must try! A great vegetarian option or as a side dish instead of starches.

This is for approx 500 seeds