The white and aromatic celeriac "Zagloba" (Apium graveolens) belongs to the earliest varieties developing round roots. Its white, compact and firm flesh, rich in essential oils with recognised healing powers, is covered with creamy-white peel. It does not tend to darken with time. Celeriac roots are known mostly as one of the soup-greens, although they are worth to be eaten in other dishes, such as casseroles, or grilled or pureed in a cream soup. Those harvested from "Zagloba" culture can also be frozen. They are low-calorie, yet rich in vitamins B6, B9, PP and K, as well as minerals: phosphorus, kalium, calcium, iron, magnesium, zinc, selenium and manganese.

Seeds of the "Zagloba" root celery are sown at the end of winter and in early spring. Seedlings can be easily produced on a hotbed, in a greenhouse, or at home in an indoor mini greenhouse or on a seeding tray. End of spring and beginning of summer is the best time to transplant young plants to the ground. Celeriac is easy in cultivation, provided we give it a site with moist, humous soil. We will enjoy rich crops of high nutritional value from August until October.

Each package contains 1 g of white and aromatic "Zagloba" celeriac seeds. Package information contains growing guide and the sow-by date.

• Weight: 1 g
• Use: direct consumption; freezing
• Harvest time: August - October
• Site: moist, humous soil