1703 Apium graveolens var. rapaceum
(Celeriac/Celery Root) 100 days.
Tossed aside as ugly and un-sexy (!) until recently, celeriac is making a comeback with gourmet chefs and gardeners growing a year-round food supply. Celeriac is simply celery that has been bred to grow a large root and few leaves, making a lovely winter storage vegetable that adds celery-flavour to cooking. Use celeriac either boiled, mashed, cubed into stews, or roasted with garlic and potatoes. Start seeds early in Feb./Mar. and transplant once heavy spring frosts are over and done.