When browsing through your local farmer’s market or standing in the produce aisle at the grocery store, you might come across a round, knobby root vegetable labeled “celery root” or “celeriac.” It’s an interesting-looking vegetable—its beige exterior doesn’t exactly suggest its flavor. But then you cut into it, and the aroma is unmistakably… celery-like. This raises a common and surprisingly frequent question: Is the top of celery root actually celery?
At first glance, the name and smell may imply a relationship, but what’s the real story? In this deep dive, we’ll explore the botany, culinary uses, history, and nutrition behind celery root and address the myth once and for all. Whether you’re a curious home cook, a gardener, or someone trying to make sense of confusing vegetable nomenclature, this article will provide clarity—and perhaps inspire you to cook with this underrated root.
What Exactly Is Celery Root?
Celery root, also known as celeriac (from the botanical name Apium graveolens var. rapaceum), is a cultivated variety of the same species as common celery (Apium graveolens). However, unlike the stalk celery we’re accustomed to in salads and soups, celeriac has been selectively bred to develop a large, edible root instead of tender, upright stalks.
Celeriac originated in the Mediterranean region and has been cultivated since ancient times. It’s a member of the Apiaceae family, which includes carrots, parsley, fennel, and dill—many of which share similar aromatic compounds.
Despite its name and scent, celery root is not grown from the base of regular celery stalks, nor does it naturally produce celery stalks when planted. Instead, celeriac is a distinct variant grown for its swollen hypocotyl—the part of the plant just below the stem and above the true roots.
The Botanical Breakdown: Understanding Plant Anatomy
To truly address the question of whether the top of celery root is celery, it helps to take a look at plant structure.
- Hypocotyl: The thickened, edible portion of celeriac. It’s not a true root but a modified stem base.
- Leaves and Stems: The top portion of the celeriac plant produces leafy green stalks that emerge from the top of the swollen base.
- True Roots: Fine root fibers that anchor the plant in the soil.
The leafy green portion on top of the celeriac bulb may resemble celery tops, and they even have a celery-like scent and flavor. But they are not the same as the stalks of commercial celery. These greens are thinner, more fibrous, and not typically consumed in large volumes, though they are edible and can be used like herbs.
When you purchase a celery root at the store, the leafy top is usually trimmed off. So visually, all you see is the bulb. But if you were to grow celeriac yourself, you’d see that leafy greens do sprout from the top—leading to the confusion.
Key Differences Between Celery and Celeriac
Though both plants are related, they differ significantly in appearance, cultivation, and use.
| Feature | Celery (Stalk) | Celeriac (Root) |
|---|---|---|
| Primary Edible Part | Long, crunchy stalks | Swollen stem base (hypocotyl) |
| Flavor Profile | Sharp, fresh celery aroma | Milder, earthy celery with nutty undertones |
| Cultivation Focus | Stalk development | Root formation |
| Harvest Time | 75–120 days (for stalks) | 100–130 days (for root maturity) |
| Texture (when raw) | Crisp, stringy | Firm, slightly coarse |
Does the Top of Celeriac Produce Real Celery?
This is where the confusion really sets in. When you examine a whole celeriac plant fresh from the garden, it has feathery green tops resembling celery leaves. Furthermore, the aroma is uncannily similar.
However, the top of celeriac does not produce the long, crisp stalks associated with grocery store celery. The leafy growth from a celeriac plant consists of thin, tender stems topped with lacy foliage that are more akin to celery leaves than celery stalks. These greens are aromatic and can enhance broths, sauces, or herb mixes, but they are not suitable for eating raw in the same way celery stalks are.
Can You Grow Regular Celery from Celeriac Seeds?
Yes—but only because both celeriac and stalk celery come from the same species. If you plant seeds from celeriac, you may get a plant that resembles either celeriac or regular celery, depending on soil conditions, growing season, and genetics. However, celeriac seeds are specifically selected for root development, not stalk elongation. So while you might get a celery-like plant, it won’t have the thick, juicy stalks we associate with celery.
Conversely, planting stalk celery seeds can yield a plant with a small, underdeveloped base—nothing like the substantial root of celeriac. This proves that the two are cultivated varieties (cultivars) bred for different traits.
Visual Comparison: Celeriac vs. Stalk Celery Plant
- Celeriac Plant: Large, round bulb at ground level; sparse, thin green stalks on top; feathery foliage; not grown for stalk production.
- Stalk Celery Plant: No significant root swelling; multiple long, thick, ribbed stalks; broad leafy tops; harvested for its stalks.
Using the Greens from Celeriac
While the top of celeriac isn’t “celery” in the culinary sense, the greens are still valuable. Here’s how you can use them:
- Flavoring stocks and soups: The leaves add depth and aroma, much like parsley or bay leaves.
- Herb garnishes: Finely chopped, they can be used as a garnish for root vegetable dishes.
- Blending into pesto or sauces: Mix with herbs, nuts, and oil for a celery-infused sauce.
Even though the greens aren’t crunchy or fibrous like celery stalks, they pack a powerful flavor punch. Some chefs consider them a delicacy because of their concentrated celery essence.
Historical and Cultural Background
Celeriac has a long and somewhat underappreciated history. It was favored in ancient Greece and Rome not only as food but also for its medicinal properties. The Greeks believed it could improve vitality, while Romans used it in love potions and as a digestive aid.
Celeriac in European Cuisine
Celeriac became especially popular in France, Germany, and Eastern Europe. In French cuisine, it’s a key ingredient in purée céleri-rave, a creamy mashed root dish. It’s also used in salads (like the classic French céleri rémoulade), where it’s grated and dressed with mustard-laced mayonnaise.
In contrast, stalk celery gained prominence in the United States and the UK primarily as a raw vegetable—served in salads, with peanut butter, or as part of a crudité platter. This cultural difference in usage may contribute to the confusion: in countries where root celery is more common, the distinction between the two forms is clearer.
The Rise of the Misconception
The myth that “celery root grows celery on top” likely stems from a few factors:
- The name “celery root” implies a direct relationship—like beet greens or carrot tops.
- Similar scent and taste lead people to assume they’re the same plant, just different parts.
- Limited exposure outside Europe means many consumers in North America only encounter the bulb form, making it mysterious.
Without access to the full plant or proper education about its growth, it’s easy to assume that the top of the root is the source of edible celery.
Cooking with Celery Root: Why You Should Try It
Far from being just a curiosity, celery root is a versatile and nutritious ingredient worth exploring.
Nutritional Profile of Celery Root
Celeriac is low in calories but rich in nutrients. A 1-cup serving (about 150g) of raw, cubed celeriac contains:
- Calories: 64
- Fiber: 2.8 grams
- Vitamin K: 40% of the Daily Value (DV)
- Vitamin C: 20% of the DV
- Phosphorus: 10% of the DV
- Potassium: 11% of the DV
- Calcium and iron: Smaller but notable amounts
The high fiber content aids digestion, while vitamin K supports bone and heart health. Its low glycemic index makes it suitable for diabetic diets.
Flavor and Culinary Uses
Celeriac has a subtle, earthy sweetness with the unmistakable fragrance of celery. When cooked, it becomes creamy and tender—perfect for purees, roasting, or mashing.
Common preparations include:
- Mashed celeriac: Similar to mashed potatoes but lower in carbs and starch.
- Roasted celery root: Cut into cubes, tossed with olive oil, salt, and herbs, then roasted to caramelized perfection.
- Raw in salads: Grated or julienned and mixed with apples, raisins, and a tangy dressing.
- Soups and stews: Adds body and flavor to broths like potato-leek or vegetable soup.
It pairs especially well with other root vegetables, apple, lemon, mustard, and creamy sauces.
Recipe Idea: Creamy Celeriac and Potato Puree
Ingredients:
– 1 large celeriac (peeled and chopped)
– 2 medium potatoes (peeled and chopped)
– 2 cloves garlic
– ½ cup warm milk or cream
– 2 tbsp butter
– Salt and white pepper to taste
Instructions:
- Boil celeriac, potato, and garlic in salted water until tender (15–20 minutes).
- Drain and mash or blend until smooth.
- Gradually add warm milk and butter, stirring until creamy.
- Season and serve as a side dish.
This dish highlights how celeriac enhances familiar flavors without overpowering them. The result is a lighter, more aromatic alternative to traditional mashed potatoes.
Growing Celeriac vs. Growing Celery
If you’re a home gardener, you might be tempted to grow your own celeriac—or try to harvest celery from it. Here’s what you need to know.
Planting and Care
Celeriac is a cool-season biennial, typically grown as an annual. It requires:
– Long growing season (about 100+ days)
– Consistent moisture (drought leads to tough, woody roots)
– Fertile, loose soil (to allow root expansion)
– Mild temperatures (best grown in spring or fall)
Unlike stalk celery, which needs frequent hilling (mounding soil around the base to blanch the stalks), celeriac needs space for the root to swell unobstructed. It’s usually planted in rows with about 12 inches between plants.
Harvesting and Storage
Celeriac is harvested in late fall, before the first hard frost. The root can be stored for several months in a cool, dark place (like a root cellar) or in the refrigerator wrapped in a damp cloth.
The leafy tops are typically trimmed off at harvest, though some specialty markets sell “whole” celeriac with greens intact to emphasize freshness.
Can You Regrow Celeriac from the Top?
You cannot regrow a full celeriac bulb from the top of a store-bought one, as the root has already been harvested. However, if you place the base of the bulb in water, you might see green shoots emerge—this is just the plant regenerating foliage, not forming a new root.
To grow true celeriac, you need to start from seed.
Common Misunderstandings and Clarifications
The confusion between celery root and celery is widespread. Let’s clarify a few key points:
Celery Root Is Not a Byproduct of Celery
Some believe that celery root is what’s left after harvesting celery stalks. This is false. Celeriac is a separate cultivar grown specifically for its root. It’s planted from different seeds and cultivated under different conditions.
The Top Isn’t “Celery” in the Traditional Sense
While the greens are edible and celery-scented, they are not the same as the stalks of Apium graveolens var. dulce, the cultivated celery we eat. The texture and yield are entirely different.
Celeriac and Celery Are More Like Cousins Than the Same Plant
Think of them like two breeds of dog from the same species—different traits, different purposes. One is bred for its stems, the other for its root.
Why the Accuracy Matters: Culinary and Educational Value
Understanding the true nature of vegetables like celeriac enhances our appreciation of food science, botany, and agriculture. Mislabeling or misunderstanding can lead to:
- Poor crop choices in gardening
- Confusion in recipes (e.g., substituting celeriac greens for celery stalks)
- Undervaluing nutritious vegetables
By recognizing that celeriac is its own unique vegetable—not just “the bottom of celery”—we honor its culinary history and potential.
Knowledge empowers better cooking and smarter eating. Once you realize that celery root is not literally the root of celery stalks, you’ll approach it with curiosity rather than confusion—and likely enjoy it more.
Final Verdict: Is the Top of Celery Root Celery?
To answer the original question bluntly: No, the top of celery root is not celery in the culinary or structural sense.
While it comes from the same plant family and shares genetic ties with stalk celery, the leafy part growing from the top of a celeriac bulb is not the same as the crisp, juicy stalks we use in snacks, soups, and salads. It may smell like celery and have a similar flavor profile, but the texture, yield, and culinary application are vastly different.
Celeriac is a vegetable in its own right—a root with unique qualities, deserving of recognition beyond its name. The confusion arises from nomenclature and aroma, not botanical reality.
Key Takeaways
- Celery root (celeriac) is a cultivated variety of Apium graveolens, bred for its root, not its stalks.
- The greens on top of celeriac are aromatic and edible but not equivalent to commercial celery stalks.
- Both celeriac and celery share a species but are developed for entirely different purposes.
- Cooking with celeriac offers nutritional and flavor benefits distinct from stalk celery.
- Proper understanding helps consumers and gardeners make informed decisions.
So the next time you slice into a knobby ball of celeriac, remember: you’re not just cooking a root. You’re engaging with a centuries-old cultivar that deserves its moment in the culinary spotlight—separate from, but related to, the celery stalk.
Whether you’re roasting it, mashing it, or grating it raw into a salad, appreciate celeriac for what it is: a unique, flavorful, and nutritious root vegetable, not merely “celery with a bottom.”
Is the top of celery root actually celery?
No, the top part of celery root, also known as celeriac, is not the same as the common celery (Apium graveolens) typically used in salads and soups. While they are closely related and belong to the same plant species, they are cultivated for different parts: regular celery is grown for its long, crunchy stalks, whereas celeriac is grown specifically for its large, knobby root. The leafy greens that grow atop celeriac resemble those of regular celery and share a similar aroma, which often leads to confusion.
Despite the similar appearance and scent, the top greens of celeriac are not commonly used as a direct substitute for celery stalks in most recipes. However, they are edible and can be utilized in cooking much like other herb greens. Chopped finely, they can add flavor to stocks, soups, or sauces. The visual and aromatic similarities are due to their shared genetics, but their culinary applications and textures differ significantly, especially since the stalks of celeriac are generally tougher and less palatable than those of traditional celery.
Can you eat the leaves on top of celery root?
Yes, the leafy greens that grow on top of celery root are edible and flavorful, often overlooked but packed with aromatic oils similar to those in celery. These greens have a slightly more intense flavor than traditional celery leaves and can be used as a culinary herb. They are excellent when finely chopped and added to salads, soups, stews, or used as a garnish to enhance the dish’s herbal notes. Their texture is tender when young but may become more fibrous as they mature.
Nutritionally, celeriac greens are rich in vitamin K, vitamin C, and antioxidants, making them a healthy addition to your meals. Before using, wash them thoroughly to remove any dirt or debris. While they aren’t as commonly used as the root, they are perfectly safe to consume and provide a sustainable way to utilize the entire plant. Just keep in mind that their flavor is stronger than standard celery, so use them sparingly to avoid overpowering your dish.
What part of the celery root plant do we typically eat?
The primary edible portion of the celery root, or celeriac, is the bulbous, knobby root that grows underground. This whitish or tan-colored root has a firm texture and a mild, earthy flavor with subtle notes of celery and parsley. After peeling away the tough outer skin, the flesh can be sliced, diced, grated, or mashed and is commonly used in soups, purees, roasts, or enjoyed raw in salads. Its versatility in both cooked and raw applications makes it a valuable ingredient in many cuisines.
While the stalks and leaves are technically edible, the root remains the most prized and widely consumed part. Its dense, starchy consistency lends itself well to dishes such as celeriac remoulade or creamy mashed celeriac, where it serves as a flavorful, low-carb alternative to potatoes. When selecting celeriac, look for roots that are firm and free of soft spots, with fresh-looking greens as a sign of recent harvest. The root can be stored for several weeks in a cool, dark place or in the refrigerator.
Why do people confuse celery root with celery?
People often confuse celery root with celery because both come from the same plant species, Apium graveolens, and share a similar aromatic profile. The leafy tops of celeriac look almost identical to those of traditional celery, and both emit a distinct, celery-like scent when cut or crushed. This botanical kinship, combined with their shared flavor compounds such as phthalides, leads many to assume they are the same plant or at least interchangeable in cooking.
Additionally, the name “celery root” itself adds to the confusion, as it implies a direct connection—perhaps as a root version of celery stalks. However, this name refers only to the plant’s lineage, not its culinary use. Celeriac has been selectively bred over time for root development, while standard celery is bred for its stalks. Understanding that they are separate cultivars within the same species helps clarify their differences in texture, usage, and preparation.
Are there any health benefits to eating celery root?
Celery root is a nutritious vegetable that offers a variety of health benefits. It is low in calories but rich in dietary fiber, which supports digestive health and helps maintain a feeling of fullness. It’s also a good source of vitamin K, essential for blood clotting and bone health, as well as vitamin C, a powerful antioxidant that boosts the immune system and supports skin health. Additionally, celeriac contains potassium, which helps regulate blood pressure.
The root also contains unique phytonutrients such as apigenin and luteolin, which have shown anti-inflammatory and antioxidant properties in studies. These compounds may contribute to reduced risk of chronic diseases, including heart disease and certain cancers. Its low glycemic index makes it suitable for individuals managing blood sugar levels. Incorporating celery root into a balanced diet can enhance nutritional intake while adding depth and flavor to a wide array of dishes.
How do you prepare and cook celery root?
Preparing celery root requires peeling away its thick, uneven outer skin, which is often done with a sharp knife rather than a vegetable peeler due to its knobby shape. After peeling, the creamy white interior can be sliced, diced, or grated depending on the intended use. The root tends to oxidize when exposed to air, so it’s advisable to keep cut pieces in a bowl of acidulated water (with lemon juice or vinegar) until ready to cook. This step maintains its color and freshness.
Celery root can be boiled, roasted, sautéed, or mashed. It’s excellent in soups like potage parmentier or blended into silky purees as a substitute for potatoes. When roasted, it develops a sweet, nutty flavor, while raw celeriac adds crunch and a subtle herbal note to salads. Its ability to absorb surrounding flavors makes it a versatile ingredient in both vegetarian and meat-based dishes. Cooking times vary, but it usually takes 20–30 minutes to become tender when boiled.
Can celery root be substituted for celery in recipes?
Celery root cannot be directly substituted for celery stalks in most recipes due to significant differences in texture and form. While both share flavor compounds, the crunchy, watery stalks of celery provide a specific mouthfeel and are often used as a base vegetable in mirepoix or as a raw snack. In contrast, the dense, starchy root of celeriac is better suited for slow-cooked dishes, purees, or gratins where its texture can soften and blend with other ingredients.
However, in terms of flavor, the root does impart a mild celery-like taste when cooked, so it can enhance the celery notes in soups or sauces when used in combination with or as a partial substitute for celery. Finely diced celeriac can add body and depth where celery is used for flavoring, but it won’t replicate the crisp texture. For a full substitution, it’s best to stick to the parts of the plant intended for the specific culinary role—stalks for crunch, root for substance.