Sunlight: Choose a location that receives full sun for at least 6-8 hours a day. Celeriac thrives in cooler temperatures but needs plenty of sunlight to develop large, flavorful roots.

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.5. Celeriac grows best in soil rich in organic matter, so amend the soil with compost or well-rotted manure before planting. The soil should be kept consistently moist but not waterlogged.

When to Plant: Celeriac has a long growing season and is typically started indoors 10-12 weeks before the last expected frost date. In cooler climates, seeds should be started indoors and transplanted outside after the danger of frost has passed. In warmer climates, seeds can be sown directly in the garden in early spring.

Starting Indoors: Sow seeds on the surface of the soil and lightly press them down. Celeriac seeds need light to germinate, so do not cover them with soil. Keep the soil moist and maintain a temperature of 70-75°F (21-24°C) for optimal germination. Seeds typically take 2-3 weeks to germinate.

Transplanting: Transplant seedlings outdoors when they are 4-6 inches tall and the danger of frost has passed. Space plants 10-12 inches apart in rows 18-24 inches apart. Harden off seedlings before transplanting by gradually exposing them to outdoor conditions over a week.

Watering: Celeriac requires consistent moisture to develop large, tender roots. Water regularly, ensuring the soil stays evenly moist but not waterlogged. Mulching around the plants can help retain moisture and keep the soil cool.

Fertilization: Celeriac is a heavy feeder and benefits from regular fertilization. Apply a balanced fertilizer or compost at planting time. Side-dress with compost or a balanced fertilizer every 3-4 weeks during the growing season to support healthy growth.

Mulching and Weeding: Apply a thick layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of the celeriac.

Blanching (Optional): Some gardeners blanch celeriac by mounding soil or mulch around the base of the plants to protect the roots from sunlight. This can result in a milder flavor and paler skin, but it is not necessary for all varieties.

Pest and Disease Management: Celeriac can be susceptible to pests such as aphids, slugs, and celery leafminers. Use organic pest control methods like neem oil, insecticidal soap, or hand-picking to manage infestations. Practice crop rotation and ensure good air circulation to prevent fungal diseases like early blight and leaf spot.

When to Harvest: Giant Prague Celeriac is typically ready to harvest 110-120 days after transplanting. Harvest when the root is about 3-4 inches in diameter, but it can be left in the ground longer for a larger size. For the best flavor, harvest before the plants bolt (go to seed) or before the first hard frost.

How to Harvest: Use a garden fork or trowel to carefully lift the celeriac roots out of the soil. Be gentle to avoid bruising or damaging the roots. After harvesting, trim off the foliage, leaving about 1-2 inches of the stem attached to the root.

Storing Fresh Celeriac: Freshly harvested celeriac can be stored in a cool, dark, and well-ventilated area for several months. Trim the foliage off the roots to prevent moisture loss before storing them in a plastic bag or container. Celeriac can also be stored in the refrigerator for up to 2-3 weeks.

Culinary Uses: Giant Prague Celeriac is versatile and can be used in a variety of dishes. The root has a mild, celery-like flavor and can be eaten raw in salads, grated into slaws, or used as a base for remoulades. It can also be roasted, mashed, or added to soups and stews for a flavorful addition. The leaves can be used as an herb to flavor soups and stocks.