This vegetable, which is also known as turnip-rooted celery, or knot
celery, is closely related to our ordinary celery, being indeed a
cultural variety of the same original plant grown under conditions
which have developed the root rather than the stalk. In Europe it is
by far the most common form of celery, but has never been extensively
cultivated in the United States, though it is found in the larger
markets. The roots are white and more or less globular in shape,
closely resembling turnips in appearance. This vegetable deserves to be
more widely known, being extremely hardy and of easy cultivation. It
is mostly used for flavoring soups, except by the Germans who use it
in the same manner as potatoes for potato salad. Planted 7 or 8 inches
apart and 3 feet between the rows it will yield abundantly, and succeed
best where celery will. The edible portion develops into a bulbous root
weighing 4 to 6 ounces when trimmed, and these bulbs when properly
packed away in the cellar will keep almost until spring. Where the
ground but slightly freezes, the plants may be safely left unharvested
for spring use.--(F. B. 255, 295; Mich. E. S. 20.)