Apio Nabo
Apium graveolens var. rapaceum
De un vistazo
Una verdura de raíz con una gran raíz tuberosa. Intenso sabor a apio, ideal para sopas.
Calendario de plantación y cosecha
Etapas de crecimiento
De la semilla a la cosecha
Inicio de siembra
Las semillas diminutas se siembran sobre la superficie del suelo porque necesitan luz para germinar. La germinación es lenta e irregular, y tarda entre 14 y 21 días a 60-70°F. Las plántulas son extremadamente pequeñas y frágiles en las primeras etapas, por lo que requieren mucha atención a la humedad.
💡 Consejo de cuidado
Usa una manta térmica ajustada a 18-21°C (65-70°F) y rocía la superficie con regularidad. No cubras las semillas con tierra. El riego por abajo evita que las semillas minúsculas se desplacen. Espera una germinación irregular: es normal en el apio nabo.
Celeriac seedlings are extremely slow to develop and must be started 10-12 weeks before last frost
Calendario de cuidado mensual
Qué hacer cada mes para tu Apio Nabo
Mayo
Mes actualEnsure consistent deep watering as plants establish. Side-dress with balanced granular fertilizer. Monitor for slugs, which target young celeriac. Maintain mulch layer to keep soil cool and evenly moist.
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Datos fascinantes sobre Apio Nabo
Celeriac and stalk celery are the same species (Apium graveolens) but have been selectively bred for centuries to emphasize completely different parts — celeriac for its swollen root and celery for its crisp stalks.
El apio nabo necesita larga temporada. Siembre en interiores 10-12 semanas antes de la última helada.
Humedad constante importante.
The tall, dark green foliage resembles celery and can reach 45 cm in height during the growing season
Celeriac (Apium graveolens var. rapaceum) shares its origins with stalk celery, descending from wild celery native to the Mediterranean basin, the Middle East, and parts of Central Asia. Wild celery has been gathered for thousands of years — references to a plant called 'selinon' appear in Homer's Odyssey, and celery leaves were found woven into garlands in the tomb of Pharaoh Tutankhamun. However, it was not until the Renaissance that European gardeners began deliberately selecting for enlarged roots, eventually producing the knobby, swollen hypocotyl we know today as celeriac.
The first clear written descriptions of celeriac as a distinct root vegetable appear in early 17th-century European botanical texts. By the 1700s, celeriac had become a common kitchen garden vegetable across France, Germany, the Netherlands, and Central Europe, where winters are long and reliable root cellar storage was essential for survival. It became deeply embedded in the cuisines of these regions — French celeriac remoulade, German Selleriesalat, and the Central European tradition of adding celeriac to every pot of soup or stock. In these food cultures, celeriac remains more widely used than stalk celery to this day.
Celeriac was introduced to North America by European immigrants but never achieved the popularity it holds in Europe. The long growing season, slow germination, and unattractive appearance worked against it in a market that favored quick, photogenic crops. In recent decades, renewed interest in root vegetables, European cooking traditions, and low-carb alternatives to potatoes has brought celeriac back into specialty grocery stores and farmers markets across the United States and Canada.
Siembre muy temprano en interiores.
Rico en nutrientes, pH 6,0-7,0.
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15°C – 21°C
59°F – 70°F
Celeriac is a cool-season crop that grows best in moderate temperatures between 15-21°C (60-70°F). It tolerates light frost and actually improves in flavor after cold exposure. Prolonged heat above 27°C (80°F) causes tough, fibrous roots and may trigger bolting. Young transplants exposed to temperatures below 10°C (50°F) for more than a week may vernalize and bolt prematurely. The ideal climate provides a long, cool growing season with consistent moisture.
Problemas comunes que afectan a Apio Nabo y cómo prevenirlos y tratarlos de forma orgánica.
Crecimiento lento con sequía.
- 1Start seeds absurdly early. Celeriac has the longest seed-to-harvest timeline of almost any common vegetable. Begin indoors 10-12 weeks before last frost — this means January or February for most gardeners. Late starters will get undersized roots.
- 2Do not cover seeds with soil. Celeriac seeds are tiny and require light to germinate. Sprinkle them on the surface of moist seed-starting mix and press gently. Mist rather than water from above to avoid burying or displacing seeds.
- 3Consistent moisture is the single most important growing factor. Celeriac that dries out — even briefly — develops tough, fibrous, or hollow roots. Mulch deeply and water at least 2.5 cm per week throughout the entire growing season without exception.
- 4Remove lower leaves and side shoots from the developing root ball starting in midsummer. This redirects the plant's energy into the main root and produces a smoother, rounder shape with fewer gnarly side rootlets to trim at harvest.
- 5Choose smooth-skinned varieties to minimize waste. Older heirloom varieties like Giant Prague are very knobby, requiring extensive peeling that wastes up to 30% of the root. Modern varieties like Brilliant and Diamant have noticeably smoother skin.
- 6Feed heavily and consistently. Celeriac is a heavy feeder that needs regular fertilization every 2-3 weeks throughout its long growing season. Underfed plants produce small, woody roots that are not worth the garden space they occupied for five months.
- 7Use celeriac's frost tolerance to your advantage. Light frosts convert starches to sugars, improving flavor significantly. In mild climates (zones 7-10), mulch plants with 15-20 cm of straw and harvest through winter as needed.
- 8Do not discard the leafy tops. Celeriac leaves and thin stalks have an intense celery flavor and are excellent for flavoring stocks, soups, and stews. Chop and freeze for year-round use as a seasoning herb.
Coseche en otoño antes de las heladas. Las heladas mejoran el sabor.
Harvest when roots reach 8-10 cm in diameter — the knobby exterior hides smooth, creamy-white flesh
En sótano fresco por meses.
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Información nutricional
Por porción de 100g
42
Calorías
Beneficios para la salud
- Excellent source of vitamin K, providing about 50% of the daily value per 100g — essential for blood clotting and bone health
- Good source of phosphorus (115mg per 100g), supporting bone and teeth formation and energy metabolism
- Contains significant vitamin B6, important for protein metabolism and cognitive function
- Lower in carbohydrates and calories than potatoes, making it a popular low-carb substitute in mashes and gratins
- Provides manganese, a trace mineral that supports antioxidant enzyme function and connective tissue formation
- Rich in dietary fiber that supports digestive health and promotes satiety despite its modest calorie content
💰 ¿Por qué cultivar tus propios?
Celeriac is surprisingly expensive at retail — typically $3-6 per root at grocery stores and $4-8 at farmers markets. A packet of seeds ($3-5) produces dozens of plants, and growing 8-10 roots saves $25-50 per season on fresh celeriac alone. The real savings come from storage: properly cellared celeriac lasts 5 months, providing a continuous supply of an ingredient that costs a premium in winter months when imported from Europe.
The peeled interior is smooth and ivory-white with an intense celery flavor
Recetas rápidas
Recetas sencillas con Apio Nabo frescos
Classic French Celeriac Remoulade
20 minThe quintessential French bistro salad — raw celeriac julienned and tossed in a tangy mustard-cream dressing. Bright, crunchy, and intensely flavored, this is the best way to showcase celeriac's raw character.
Silky Celeriac and Potato Soup
45 minA velvety, elegant soup where celeriac's deep celery flavor shines against a backdrop of potato and cream. Simple to make yet sophisticated enough for a dinner party starter.
Roasted Celeriac Wedges with Herbs
50 minThick wedges of celeriac roasted until golden and caramelized on the edges, tender and creamy within. The high heat transforms celeriac's flavor into something nutty, sweet, and deeply savory.
Celeriac remoulade — the classic French preparation of raw julienned root in mustard-cream dressing
Calculadora de Rendimiento y Espaciado
Vea cuántas plantas de Apio Nabo caben en su cama de jardín basándose en el espaciado recomendado de 30cm.
16
Apio Nabo plantas en una cama de 4×4 ft
4 columnas × 4 filas a 30cm de espaciado
Variedades populares
Algunas de las variedades de apio nabo más populares para jardineros caseros, cada una con características únicas.
Prinz
Raíces lisas. 130 días.
Giant Prague
Raíces grandes. 140 días.
En sopas, puré, remoulada o asado.
¿Cuándo debo plantar Apio Nabo?
Planta Apio Nabo en Marzo, Abril. Toma aproximadamente 120 días para madurar, con cosecha típicamente en Octubre, Noviembre, Diciembre.
¿Cuáles son buenas plantas acompañantes para Apio Nabo?
Apio Nabo crece bien junto a Puerro, Cebolla, Repollo. El cultivo acompañante puede mejorar el crecimiento, sabor y control natural de plagas.
¿En qué zonas de rusticidad puede crecer Apio Nabo?
Apio Nabo prospera en zonas de rusticidad USDA 3 a 10. Con protección de invernadero, puede cultivarse en zonas 1 a 11.
¿Cuánto sol necesita Apio Nabo?
Apio Nabo requiere Sol parcial (3-6h). Esto significa 3-6 horas de luz solar, idealmente sol de mañana con sombra de tarde.
¿A qué distancia debo espaciar Apio Nabo?
Espacia las plantas de Apio Nabo a 30cm (12 pulgadas) para crecimiento óptimo y circulación de aire.
¿Qué plagas y enfermedades afectan a Apio Nabo?
Los problemas comunes incluyen Mosca del apio. La prevención a través de buenas prácticas de jardinería como rotación de cultivos, espaciado adecuado y cultivo acompañante es el mejor enfoque. Consulta la sección de plagas y enfermedades para más detalles.
¿Cómo almaceno Apio Nabo después de la cosecha?
En sótano fresco por meses.
¿Cuáles son las mejores variedades de Apio Nabo para cultivar?
Las variedades populares incluyen Prinz, Giant Prague. Cada una tiene características únicas adaptadas a diferentes condiciones de cultivo y preferencias culinarias. Consulta la sección de variedades para descripciones detalladas.
¿Qué suelo necesita Apio Nabo?
Rico en nutrientes, pH 6,0-7,0.
Why did my celeriac roots turn out small and woody?
Small, woody roots almost always result from one or more of three causes: starting seeds too late (celeriac needs 100-120 days from transplant), inconsistent watering (any drought stress produces fibrous roots), or inadequate fertility (celeriac is a heavy feeder needing fertilization every 2-3 weeks). Start seeds indoors 10-12 weeks before last frost, maintain deep mulch and consistent watering, and feed regularly throughout the entire growing season.
Why is my celeriac bolting (going to flower)?
Celeriac bolts when young plants are exposed to prolonged cold temperatures below 10°C (50°F) for a week or more, which triggers vernalization — the plant thinks it has survived a winter and shifts to reproductive mode. Avoid transplanting too early into cold soil. Use row covers to protect young transplants from late cold snaps. Once a plant bolts, the root becomes tough and unusable.
Can I eat the stalks and leaves of celeriac?
Absolutely. Celeriac leaves and tender stalks taste like a more intense, concentrated version of celery. Use them to flavor stocks, soups, and stews. Chop and add to mirepoix as an aromatic base. The leaves can be dried or frozen for year-round use as a seasoning. However, the outer stalks can be tough and stringy — use mainly the inner leaves and tender upper portions.
How do I store celeriac through winter?
Celeriac is one of the best storage vegetables available. Trim the stalks to 2 cm, brush off loose soil (do not wash), and pack roots in damp sand or peat in a box stored at 0-4°C (32-40°F) with high humidity — a root cellar, unheated garage, or cold basement works well. Properly stored celeriac keeps 4-6 months. In the refrigerator, wrap in a damp cloth inside a perforated bag for 6-8 weeks.
Is celeriac a good low-carb substitute for potatoes?
Yes, celeriac is an excellent lower-carb alternative. It contains roughly half the calories and carbohydrates of potatoes (42 vs 77 calories per 100g), while providing a creamy, satisfying texture when mashed or pureed. Celeriac mash, made by boiling and pureeing with butter and cream, is a classic European side dish. It also works well in gratins, roasted dishes, and soups where you would normally use potatoes.
Why is the inside of my celeriac hollow or spongy?
Hollow or spongy centers are caused by inconsistent watering during the root-swelling stage (typically July through September). When the plant alternates between drought and abundant water, the root expands unevenly, creating air pockets and pithy texture inside. The solution is unwavering consistency: deep mulch, regular watering of at least 2.5 cm per week, and never allowing the soil to dry out during the critical root development months.
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Vladimir Kusnezow
Jardinero y desarrollador de software
Jardinero de zona 6b. Cultivo hortalizas y frutas en tierra e hidroponía desde hace 6 años. Creé PlotMyGarden para planificar mis propios jardines.
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