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Celeriac (Apium graveolens Rapaceum Group, synonyms Apium graveolens Celeriac Group and Apium graveolens var. rapaceum), [1] also called celery root, [2] knob celery, [3] and turnip-rooted celery [4] (although it is not a close relative of the turnip), is a group of cultivars of Apium graveolens cultivated for their edible bulb-like hypocotyl, and shoots.
Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 centimetres (1– 2 + 1 ⁄ 2 inches) long and 2–4 cm (1– 1 + 1 ⁄ 2 in) broad. The flowers are creamy-white, 2–3 mm (3 ⁄ 32 – 1 ⁄ 8 in) in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm (1 ⁄ 16 – 5 ⁄ 64 in
Apium graveolens, known in English as wild celery, [2] [3] is an Old World species of flowering plant in the family Apiaceae.It was first described by Carl Linnaeus in 1753.. The species is widely naturalised outside of its natural range and is used as a vegetable; modern cultivars have been selected for their leaf stalks (), a large bulb-like hypocotyl (), and their leaves (leaf celery).
Kurdskie poslovitsy i pogovorki: na kurdskom i russkom iazykakh (Kurdish Proverbs and Sayings, 454 pp., Glavnaia redaktsiia vostochnoi literatury Publishers, Moscow, 1972. (with Celîlê Celîl) [4] Çîrokên Cimaeta Kurda (Tales of Kurdish people), 234 pp., Haiastan Publishers, 1974. Kela Dimdim (Castle of Dimdim).
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There is information on the web-site www.thinkvegetables.co.uk about how to cook with celeriac, although I should mention that neither the executive of Wikipedia nor its contributors can take responsibility for the content or implications of any external websites. ACEO 16:06, 3 April 2006 (UTC)