The Surprising Botanical Family
At a glance, the knobby, brown, and globe-shaped celeriac bears little resemblance to the familiar long, green stalks of celery. However, these two culinary staples share a common ancestor: the wild celery, or smallage, native to the Mediterranean region. The key distinction lies in their botanical classification as different cultivar groups of the species Apium graveolens.
- Apium graveolens var. dulce: This is the cultivar group from which traditional stalk celery was developed. Its defining characteristic is the cultivation for its succulent, fibrous leaf stalks.
- Apium graveolens var. rapaceum: This group was selectively bred to produce a large, swollen, edible root, or hypocotyl, which we know as celeriac.
This shared ancestry means they are botanical cousins, genetically similar but bred over time to emphasize different traits. This is a process similar to how cauliflower, cabbage, and broccoli all descend from wild mustard, but are now unique vegetables in their own right.
The Importance of Selective Breeding
Selective breeding is a crucial aspect of their story. Ancient cultivators recognized the potential in wild celery. Over centuries, they meticulously chose and propagated plants with the desired characteristics. For stalk celery, this meant thicker, more flavorful petioles (leaf stalks) and abundant leaves. For celeriac, the focus was entirely on cultivating a large, substantial, and edible root. As a result, the stalks of celeriac are typically hollow and inedible, while the root of a standard celery plant is small and undeveloped.
Celeriac vs. Celery: Key Differences
While their shared genetic roots give them a similar, though distinct, flavor, their appearance, texture, and culinary uses are worlds apart. The difference in water content is a major factor, with celery being over 95% water and celeriac having a much denser, starchy composition.
| Feature | Celeriac | Celery |
|---|---|---|
| Appearance | A large, knobby, bulbous root with a brown, tough exterior. | Long, green, crisp, and fibrous stalks. |
| Edible Part | The swollen root, with its creamy-white flesh. | The crisp stalks and aromatic leaves. |
| Flavor Profile | Earthy, nutty, and slightly sweet, with a hint of celery and parsley. | Mild, fresh, and slightly salty with a watery crunch. |
| Texture | Dense, firm, and starchy like a potato or turnip. | Crunchy and stringy due to its high fiber content. |
| Culinary Use | Often cooked: roasted, mashed, or pureed in soups. Raw: grated for slaws like remoulade. | Eaten raw in salads and snacks, or cooked as a foundational aromatic in stocks and stews. |
Culinary Applications and Preparation
Due to their profound differences in texture and water content, celeriac and celery are not typically interchangeable in recipes, though some substitutions can work in slow-cooked dishes.
Celeriac Preparation and Uses:
- Preparing: First, it must be peeled to remove the tough, gnarly outer skin. A sharp knife is often more effective than a vegetable peeler for this task. Since the flesh oxidizes quickly, submerging it in acidulated water is recommended.
- Cooking: It can be roasted alongside other root vegetables, boiled and mashed like potatoes, or blended into a creamy soup.
- Raw: It is delicious when grated and mixed into slaws with a tangy dressing, as seen in the classic French dish, celeriac rémoulade.
Celery Preparation and Uses:
- Preparing: A quick wash is often all that is needed, though some prefer to remove the fibrous strings from the outer stalks.
- Cooking: It's a key component of the 'holy trinity' in Cajun and Creole cooking and the French mirepoix. It adds a classic aromatic flavor to soups, stews, and sauces.
- Raw: It is a ubiquitous snack, served with dips or used as a crunchy, refreshing ingredient in salads like a Waldorf salad.
Nutritional Differences
Both vegetables offer unique nutritional benefits, but their profiles differ due to their structural differences. Celery is prized for its high water and fiber content, making it a low-calorie, hydrating snack. Celeriac, while not as starchy as a potato, offers a higher concentration of certain vitamins and minerals.
Nutritional highlights for celeriac include:
- Vitamins: Good source of Vitamins K, C, and B6.
- Minerals: Rich in potassium, phosphorus, and manganese.
- Other: High in dietary fiber and antioxidants.
Nutritional highlights for celery include:
- Vitamins: Good source of Vitamin K and Vitamin A, as well as folate.
- Minerals: Contains potassium and calcium.
- Other: Very high water content and dietary fiber.
For an in-depth nutritional comparison, you can visit a site like Food Struct.
Conclusion: More Than Just a Name
In conclusion, are celeriac and celery related? The answer is a definitive yes, as they are both derived from the same wild celery species. However, their relationship is that of distinct varieties, each selectively bred for a different culinary purpose. The result is two vegetables that, despite their shared origin, are entirely different in appearance, texture, and application. Understanding this connection allows home cooks to appreciate the unique qualities of each and use them appropriately to maximize their flavor and potential in the kitchen.
Celeriac vs. Celery Comparison Table
| Feature | Celeriac (Apium graveolens var. rapaceum) | Celery (Apium graveolens var. dulce) |
|---|---|---|
| Primary Edible Part | Swollen, bulbous root | Crisp, fibrous stalks |
| Taste | Earthy, nutty, and slightly sweet with celery notes | Mild, fresh, and slightly salty |
| Texture (Raw) | Crunchy, dense, similar to a turnip or potato | Crispy, watery, and fibrous |
| Texture (Cooked) | Softer, creamier; becomes sweeter when roasted or mashed | Tender, can soften significantly in stews and soups |
| Water Content | Lower (approx. 85%) | Very High (approx. 95%) |
| Best For | Soups, mashes, purees, gratins, remoulade | Salads, stocks, mirepoix, snacking |
| Preparation | Requires peeling tough outer skin; oxidizes quickly | Simple washing, can be stringy |
| Key Vitamins | C, K, B6 | A, K, Folate |
| Appearance | Gnarly, brown, irregularly shaped bulb | Long, green, ribbed stalks |
Celeriac and Celery Fun Facts
- The classic French céleri rémoulade is a dish made with shredded celeriac, not celery stalks, and a mustardy mayonnaise.
- Celeriac was mentioned by Homer in The Odyssey as a feature of the meadows surrounding the cave of Calypso.
- The wild ancestor of both plants, smallage, was initially used more for medicinal purposes than as a food.
- In ancient Greece, celery leaves were used to make garlands for the dead, associating the plant with funerary rites.
- Both vegetables contain antioxidants, with celeriac leaves reportedly containing even higher levels than its root.
Celeriac and Celery: Understanding Their Relationship
Both celeriac and celery are part of the Apiaceae family, which also includes carrots, parsnips, and parsley. This family is known for its distinctive aromatic qualities. The divergence into the separate varieties we know today is a testament to the long history of vegetable cultivation and selection for specific traits by humans.
While they may be related, their distinct characteristics have secured their unique roles in cuisines around the world. Celeriac provides a hearty, earthy alternative to potatoes and other root vegetables, especially in winter cooking, while celery remains a crisp, fresh staple for salads, snacks, and aromatic bases.
