Ibis

Family: Apiaceae Root Vegetable

Aromatically bold from the first harvest onward, Ibis celeriac forms a dense, turnip-like crown with a smooth, creamy skin and a clean, nutty depth that feels both bright and deeply savory.

The flesh stays firm and fine-grained, ideal for achieving a silky texture in preparation—its flavor shines whether roasted to caramel warmth, simmered into comforting purées, or grated for crisp, refreshing contrast. Grow Ibis for a dependable 120-day rhythm and a handsome, harvest-ready root that stores well and keeps its character.

Light: Full SunMaturity: 120 DaysHabit: Bulbing

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 11th
Harvest Begins	Aug 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Ibis celeriac is built for texture: the firm, fine grain roasts and purées up silky without losing its clean, nutty celery snap. Use it where you want that bright-savory aromatic note to hold steady—roast for caramel warmth, or shave/grate for crisp contrast.

Best Uses

roast into caramel-edged cubes for concentrated, warm nuttiness
blend into a silky celeriac purée that stays smooth without turning gluey
grate raw or lightly shaved into salads for crisp, refreshing bite

Flavor Profile

clean nutty depth bright, celery-like aromatics firm, fine-grained flesh

Kitchen Pairings

butter olive oil thyme mustard Gruyère smoked pork

Frequently Asked Questions

What pest or disease problem is most common on celeriac (Apium graveolens var. rapaceum), and what should I do?

Celeriac (Apium graveolens var. rapaceum) often suffers from early blight/leaf spot and root rot when the crown stays wet and air circulation is poor. Remove yellowing lower leaves and any soft, darkened stems; water at the base (not overhead) and thin plants so foliage dries quickly after rain. If leaf spotting expands despite cleanup, use an approved fungicide labeled for celery/celeriac and follow reapplication intervals on the label.

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

From transplanting through the bulking period, keep the soil consistently moist but not waterlogged—about 1 to 1.5 inches (2.5–4 cm) per week depending on heat. Water deeply so moisture reaches the developing tuberous root, then let the top inch of soil dry slightly before watering again. Uneven moisture can cause cracking and pithiness in the mature celeriac root.

How can I tell when my celeriac is ready to harvest?

Harvest at about 120 days when the tuberous root is well-filled and about the size of a large fist to a small grapefruit. The leaves should be vigorous but begin to slow as the root reaches full thickness; gently pull one plant to check that the root has developed a firm, smooth surface. Before hard freezes, lift celeriac because prolonged freezing can damage the edible root.