Starlet

Family: Apiaceae Root Vegetable

Aromatically rich and beautifully knobby, Starlet celeriac forms a dense, turnip-like crown with a creamy interior that tastes deeply of celery—earthy, nutty, and gently sweet.

The flesh stays pleasantly firm and fine-grained, making it ideal for roasting until bronzed at the edges, or for silky purées and gratins where its signature celery perfume shines. Grow Starlet for a dependable 110-day harvest and a handsome winter-ready root that stores well for savoring long after the first cool nights.

Light: Part SunMaturity: 110 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 25th
Harvest Begins	Aug 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Part 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)	7

Culinary Notes

Chef's Note

Starlet celeriac tastes like celery turned up and grounded—earthy, nutty, and gently sweet—while staying firm enough to caramelize at the edges. Purée it or gratin it and it’ll give you that celery-scented, spoon-coating texture without collapsing into a watery mash.

Best Uses

roast slices or cubes until bronzed and caramel-edged, then finish with salt and butter
silky purée (press and warm through) where the celery aroma stays bright
gratin in a creamy base so the root’s firmness holds the fork
winter slaws shaved thin—its crunch plays well with bold dressings

Flavor Profile

deep celery perfume earthy nuttiness gently sweet, creamy interiors firm, fine-grained bite that roasts without going grainy

Kitchen Pairings

butter crème fraîche parmesan lemon thyme smoked pork

Frequently Asked Questions

What pest or disease commonly hits celery root (Apium graveolens var. rapaceum), and how can I manage it?

Celery root is prone to early blight and leaf spot (often showing as brown/gray spots on foliage), especially in cool, damp conditions. Remove and discard infected leaves, keep airflow high by spacing plants well, and avoid wetting the foliage when irrigating. If spots spread, use a labeled fungicide for edible Apiaceae according to the label and rotate products to reduce repeat infections.

How often should I water celery root during the main growing phase, and what soil moisture level should I aim for?

From transplant through bulbing, keep the soil consistently moist but not waterlogged—aim for evenly damp soil to about 6–8 in (15–20 cm) deep. In typical home gardens, this often works out to about 1–2 in (2.5–5 cm) of water per week total (including rainfall), adjusting for heat and container vs. in-ground. If the soil dries out and then is soaked, you can get growth problems and tougher roots, so water in steady, deep cycles.

How do I tell when celery root (Apium graveolens var. rapaceum) is ready to harvest?

Harvest when the celery root (the swollen base) reaches a solid, well-formed size and the tops begin to yellow and thin—typically around 110 days from sowing. Gently loosen soil around the base and check that it feels firm and heavy for its size. For best quality, harvest before hard freezes, but light frost can be tolerated.