Celeriac is widely cultivated in the Mediterranean Basin and in Northern Europe.

[notes 1] Celeriac was grown as a medicinal crop in some early civilizations.

[9][11] Typically, celeriac is harvested when its hypocotyl is 10 to 14 centimetres (4 to 5+1⁄2 inches) in diameter.

[5] The shelf life of celeriac is approximately six to eight months if stored between 0 and 5 °C (32 and 41 °F), and not allowed to dry out.

[12] However, the vegetable will tend to rot through the centre if the finer stems surrounding the base are left attached.