Very popular in Europe and the Middle East, celeriac is finally finding a place in American gardens. An easier to grow cousin of celery, the base of the stems enlarge into a peculiar looking knob with a white interior. Peeled and grated/finely sliced, it makes a tasty coleslaw or French remoulade. Often cooked and mashed with potatoes or added to stews. Plant seedlings 12” apart in rich garden soil and in at least 4 hours of direct sun. After 3-4 months, harvest the knobs when they get 3-5” across. A final blanching with soil will make the flavor milder. ‘Mars’ is more upright than most varieties, thus easier to cultivate and more disease resistant.