Turnip-rooted celery (celeriac)

Aromatic white root; salads, soups, and traditional European cuisine.

Ecuadorian celeriac (Apium graveolens var. rapaceum) is produced in cold highland soils with smooth white roots, mild flavor, and light anise notes. Uniform caliber without excessive fiber. Exported in 5–10 kg boxes with trimmed leaves for Central and Northern European retail and restaurants.

Origin

Cotopaxi & Imbabura, Ecuador

Harvest season

May – September

Export specifications

Caliber 6–10 cm · 8 kg box · Cold 0–2 °C · 21–28 day shelf life