Botanical Cousins, Not Identical Twins
At the heart of the confusion lies a shared ancestor: Apium graveolens, the wild celery plant found in the Mediterranean basin. However, centuries of selective breeding by humans have led to two distinct cultivated varieties, or cultivars, with very different characteristics.
- Celeriac (Apium graveolens var. rapaceum): This variety was specifically developed for its enlarged, flavorful root. The root, known as a hypocotyl, is a bulbous, knobby, and dense structure. The stalks of this plant are often hollow, fibrous, and bitter, and are typically not eaten.
- Common Celery (Apium graveolens var. dulce): This is the familiar celery found in most grocery stores, cultivated for its crisp, succulent, and edible stalks or petioles. The root of this variety is small and not edible.
It's a classic case of human intervention, where farmers selected and propagated plants with the most desirable traits for their specific culinary needs, resulting in two very different-looking vegetables from the same genetic lineage. This is similar to how broccoli, cauliflower, and cabbage all originate from the same wild mustard plant.
Appearance, Taste, and Texture
The most obvious way to tell these two apart is by sight. A bunch of green celery stalks looks nothing like a gnarled, brown celeriac bulb. Their internal qualities, however, are just as unique.
Appearance
- Celeriac: A round, knobby, and often dirty-looking root vegetable. Its exterior is a rough, bumpy, light brown, while its interior flesh is a pale, off-white.
- Celery: Long, light-green stalks, or petioles, that form a bunch. The stalks are crisp and contain leafy tops.
Taste Profile
- Celeriac: Offers a more earthy, nutty, and intense celery flavor. When cooked, it can develop a pleasant sweetness.
- Celery: Known for its mild, refreshing, and crisp flavor. The stalks have a much higher water content.
Texture
- Celeriac: Dense and potato-like when cooked, but firm and crunchy when raw and grated.
- Celery: Highly fibrous and crunchy, which is part of its appeal in salads and as a raw snack.
Culinary Uses and Preparation
Due to their vastly different textures, celeriac and celery are not typically interchangeable in recipes. Their unique properties lend themselves to different culinary applications.
Celeriac
- Raw: Can be grated into a slaw or salad, most famously in the French dish céleri rémoulade.
- Cooked: The bulb can be mashed, roasted, or pureed, often as a lower-carb alternative to potatoes. It is a fantastic addition to soups and stews, providing a deep, savory flavor.
Celery
- Raw: Best known for snacking with dips or adding crunch to salads and tuna salad.
- Cooked: A staple in mirepoix, the flavor base for countless soups, stews, and sauces. The stalks become tender when cooked and infuse dishes with their classic aroma.
Celeriac vs. Celery: A Comparison Table
| Feature | Celeriac | Celery |
|---|---|---|
| Botanical Name | Apium graveolens var. rapaceum | Apium graveolens var. dulce |
| Edible Part | The bulbous root (hypocotyl) | The crisp, green stalks (petioles) |
| Appearance | Gnarly, knobby, and brown outside; pale white inside | Long, green, crisp stalks with leaves |
| Texture | Dense, potato-like when cooked; crunchy when raw | Crunchy and fibrous |
| Flavor | Earthy, nutty, and intense celery flavor | Mild, refreshing, and high in water content |
| Primary Uses | Mashes, purees, roasts, gratins, soups | Salads, snacks, mirepoix, stocks |
| Nutrient Profile | Higher in phosphorus, vitamin K, B6, and C | Higher in Vitamin A and folate |
Cultivation and History
Both vegetables have long and distinct histories that explain their current forms. The ancestral wild celery was used for medicinal purposes by the ancient Egyptians, Greeks, and Romans. While celery's domestication for its edible stalks took hold in Italy in the 17th century, celeriac also saw significant cultivation in Europe for its root. Historically, the two plants were bred to favor their different edible parts, with modern agricultural techniques cementing these genetic differences over centuries of selective breeding. For more on the domestication and history of these and other vegetables, visit the Vermont FEED article.
Conclusion: Separate, but Genetically Linked
The belief that celeriac is simply the root of common celery is an understandable misconception, given the shared heritage and name. However, the scientific evidence shows that these are two separate varieties of the same plant species, bred for entirely different culinary purposes. While the familiar celery provides crunch and a high water content, celeriac offers a dense, nutty, and earthy flavor perfect for colder-weather cooking. Understanding this distinction not only clears up the confusion but also encourages a broader appreciation for the diverse world of vegetables derived from a common ancestor. So, the next time you see that knobby, unassuming root in the store, you'll know you're not looking at a mere celery root, but a unique and flavorful vegetable in its own right.
