Alabaster

Family: Apiaceae Root Vegetable

Silky and luminous, Alabaster celeriac forms a smooth, ivory “bulb” with a clean, bright celery aroma and a sweet, mellow bite.

The flesh stays tender and crisp with a fine, even texture, making it especially satisfying for roasting, fresh slicing, and creamy sauces where its delicate flavor shines. A steady 120-day journey rewards home gardeners with a refined, garden-to-plate centerpiece that stores well and stays flavorful.

Light: Full SunMaturity: 120 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Feb 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Aug 16th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	6

Culinary Notes

Chef's Note

Alabaster celeriac is engineered for the moment you want that celery brightness without the bitterness—its smooth, even flesh roasts and purées into a velvety texture that won’t turn grainy. It’s the kind of root that makes a simple butter-lemon sauce feel luxurious, because the crunch and aroma stay clean on the palate.

Best Uses

roasting thick slabs until bronzed and caramel-sweet at the edges
shaving raw into salads where it stays crisp under vinaigrette
puréeing into silky gratin-style sides or creamy soups
turning into fries or mash where it holds structure without getting woolly

Flavor Profile

bright celery aroma sweet, mellow bite tender-crisp, fine-grained texture silky roastability with a clean finish

Kitchen Pairings

butter parmesan lemon thyme mustard heavy cream

Frequently Asked Questions

How do I prevent and treat downy mildew on Alabaster (120-day) plants?

Downy mildew shows up as yellowing patches on the top of leaves with gray-purple growth on the underside, often after humid weather. Remove and discard badly affected leaves, avoid wetting foliage, and thin plants so air moves through the canopy. If it’s spreading, start a labeled fungicide for downy mildew as soon as symptoms appear and repeat according to the label; don’t wait for full leaf collapse.

How often should I water Alabaster during the main growing phase?

During the 120-day growth period, keep the soil consistently moist but not soggy—aim for top 1–2 inches to dry slightly between waterings. In typical summer conditions, this usually means watering about 1–2 times per week, but increase frequency if beds dry out faster or you’re in hot, windy weather. Use a deep watering that reaches the root zone, since frequent light watering encourages shallow roots and stress.

When is Alabaster ready to harvest?

Harvest when plants reach the full 120-day maturity window and the heads/structure is fully formed and firm, with color characteristic of the variety. For best eating quality, pick when it’s mature but before it starts to soften or split; if you see leaves beginning to decline rapidly, harvest promptly. If unsure, check the base/center firmness—if it still feels loose or underdeveloped, wait a few more days and recheck.