On Sun, 26 Jan 2020 08:20:37 +0300, Opinicus
> wrote:

>On Sat, 25 Jan 2020 10:48:57 -0500, Boron Elgar
> wrote:
>
>> >Personally I don't care for the flavor or texture of the root but I do
>> >like celery, especially in soups, sauces, and stews and since rib
>> >celery is hard to find here outside the big ciites, what I do is plant
>> >a couple of roots in a pot on the balcony and harvest the stalks and
>> >leaves when I need them.
>>
>> Celery root/celeriac, is not the root of regular celery.
>
>True but "Celeriac (Apium graveolens var. rapaceum), also called
>celery root, knob celery, and turnip-rooted celery (although it is not
>a close relative of the turnip), is a variety of celery cultivated for
>its edible stem or hypocotyl, and shoots."
>
>https://en.wikipedia.org/wiki/Celeriac
>
>In other words it's close enough for what I want it for, ie soups,
>sauces, and stews. Chopped, it can also be used in salads.

What I said stands.