Monarch, organic seed

Eco Heirloom variety

Information


 

Product number:2630
Scientific name:Apium graveolens var. rapaceum
Botanic family:Apiaceae
Organic:Yes
Days to maturity:115
Lifespan:Biennial
F1 Hybrid:No
New variety:No
Sowing time:February
Sowing depth:0,2 cm
Germination time:14–24 days
Plant spacing:25–40 cm
Row spacing:50–60 cm
Height:40 cm
Plant location:Sun
Harvest/blooming:September–November
Seeds/g:2000 seeds
Other:Light germinating
Heirloom variety:Yes

Cultivation advice

Sowing

The celeriac needs a long season and must be pre-cultivated. As the seed wants light to germinate, you should sow the seeds shallowly (2 mm) already in February-March, 10-12 weeks before planting as planned. Keep the soil moist with a temperature of 18-22° C during germination, which takes 14-24 days. To shorten the germination-time put the seeds in lukewarm water for 24 hours, dry them and sow.
Give the seedlings a lot of light and lower the temperature after a few weeks.  You will need to pot them on at least once because of the long time they spend developing. Temper them gradually without exposing them to too low temperatures. The risk of runners grows markedly if the temperature is below 13°C for a longish time. Temperature shocks can also cause flowering. Plant outside when the earth has warmed up and the risk of nightly frosts are over.

Spacing

25- 40 cm between the plants and 50-60 cm between the rows.

Harvest

Celeriac grows best in autumn and is unaffected by several degrees below 0° C, but  must thaw out really well before harvest. Cover with hay, leaves or other similar matter if the cold is turning truly bitter. Dig up the celeriac (var. rapaceum means that the root clings to Mother Earth and must be brought out violently), cut off the tops, clear away some of the roots. Keep them in a damp, cool cellar just like the carrots. . The inner leaves can be used as herbs or for tea, fresh or dried. Celeriac grows best in autumn and is unaffected by several degrees below 0° C, but  must thaw out really well before harvest. Cover with hay, leaves or other similar matter if the cold is turning truly bitter. Dig up the celeriac (var. rapaceum means that the root clings to Mother Earth and must be brought out violently), cut off the tops, clear away some of the roots. Keep them in a damp, cool cellar just like the carrots. The inner leaves can be used as herbs or for tea, fresh or dried.

Seed

About 2000 seeds/g. One portion contains about 200 seeds.