Prefers a rich moist soil and an open sunny situation. Requires abundant moisture in the growing season otherwise the root will be small and tough. Tolerates a pH in the range 5.2 to 8.3. The root is hardy to about -12°c and can be left in the ground over winter, to be harvested as required. Roots can also be stored in boxes of sand or other such material in a cool dry shed. Celeriac is a form of A. graveolens that has been selected for its enlarged edible root. It is occasionally cultivated commercially but more often in the garden or allotment, there are some named varieties. Any side-shoots should be removed in order to encourage a larger root. A good companion plant for leeks, tomatoes, French beans and brassicas.

Leaves - used as a flavoring in soups etc. They can be eaten raw but have a very strong flavor. Seed - a flavoring. An essential oil from the seed is also used as a flavoring. Root - raw or cooked. It can be grated and added to salads, baked or added to soups, stews etc.

Seed - surface sow February in a greenhouse. The maincrop can be sown as late as mid-April. Germinates in 2 - 3 weeks at 15°c. Plant out in May. The seed can harbour certain diseases of celery, it is usually treated by seed companies before being sold but if you save your own seed you should make sure that only seed from healthy plants is used.

Not known in the wild.