Celeriac in season in Australia
Celeriac is in season in Australia from all year, and at its peak from April to September. This is the cooler south; the tropical north has its own calendar.
At its best
A cool-season root. Healthy Food Guide lists it as in season in late winter, which fits its peak from April to September.
At the shop
Choose firm roots and leave any that feel soft or spongy.
Keeping it
Wrap it in plastic and keep it in the fridge's vegetable drawer, or in a cool, dark place for up to four months, as long as it does not dry out. Peel and trim the outer layer before use. To freeze, peel, dice and blanch for three minutes, then dry the pieces and open freeze them on a tray before bagging. Celeriac picks up odours, so keep it away from strongly aromatic produce.
Three dinners
- Celeriac and potato mash Beside sausages or a roast.
- Celeriac remoulade with ham Grate raw and dress with mustard, lemon and mayonnaise.
- Celeriac and apple soup Simmer in stock and blend.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.