Growing Celeriac – How to Grow Celeriac

How to Grow Celeriac – A Guide to Growing Celeriac

Celeriac

Celeriac, a close relative to celery, is making a comeback with it’s very tasty root that is a wonderful addition to soups, stews, and raw in salads. And unlike celery, celeriac roots can be stored up to six months in proper conditions.

It is not as fussy a crop to grow as some believe it to be but it does not grow well in containers.

Celeriac Pests and Problems

Slugs can be a problem in the early stages, but as the plant matures slugs are less of a problem.

Carrot fly can be a problem for celeriac as can celery fly so netting is advised.

Celeriac plantings must also follow plant rotation and not grow in the same area two or more years running. If you provide adequate calcium and consistent moisture, most disease problems don’t appear.

Sowing and Growing Celeriac

Start seeds in March, two per pot, preferably in biodegradeable pots that can be planted out. If both seeds germinate, remove the weaker seedling. Celeriac seeds need light to germinate so cover with no more than 1/8 inch of soil, keep the soil moist, and in a warm area, about 70-75F (20-21C). Once the seeds germinate, lower temperature to about 60-70F (16-20C).

Hardening off the seedlings is recommended by reducing water and gradual exposure to direct sunlight. This should be done in late May thereabouts when temperatures are consistently warmer. If the outdoor temperature goes under 55F for ten days or more, the plants will bolt (go to seed).

Celeriac needs a manure-rich, fertile bed with good drainage in a sunny spot. Plant it out in late May to mid-June, spacing them 6-12 inches (15-30 cm) apart in rows 18 inches (45 cm) apart.

As the celeriac grows, continually remove the top shoots to leave about 3-5 stalks. This encourages bulb growth. Keep weed-free and water regularly

Earth up in September.

Recommended Variety of Celeriac

Monarch

Monarch is an excellent, high quality variety which has very smooth, easily washable, creamy coloured roots. Maturing time approximately 30 weeks from sowing. Easier to grow than celery and can be grated raw over salads, cut into slices and boiled, or into strips which are fried.

Harvesting, Eating and Storing Celeriac

  • Can be harvested in November when the roots are around 10–12 cm (4½ inches) in diameter. Leave about 2 inches (5cm) of stalk on the root for storage.
  • Celeriac is more flavourful after the first light frost, but must be harvested before a hard freeze
  • They can be left in the ground until required, or stored in the same way as carrots and parsnips with near freezing temperatures and high humidity.
  • Celeriac can be grated raw over salads, cut into slices and boiled, or into strips which are fried.
  • Also known as Turnip Rooted Celery, it will add a delicious tangy taste to soups and stews

Further Information on Celeriac

Recipes Using Celeriac

  • Celeriac from the Allotment Shop
  • Celeriac with the Award of Garden Merit

Varieties that have won the RHS Award of Garden Merit will generally give consistent good results

Celery is a cool-weather crop. It requires 16 weeks of cool weather to come to harvest.

Start celery seed indoors 8 to 10 weeks before the last frost in spring. Set transplants in the garden 2 to 3 weeks before the average last frost date when seedlings have 5 to 6 leaves.

In cool spring and summer regions, plant celery in early spring. In warm spring and summer regions, plant celery in late summer for harvest in late autumn or early winter.

Description. Celery is a hardy biennial grown as an annual. It has a rosette of 12- to 18-inch stalks, topped with divided leaves. Celery is grown for its stalks, leaves, and seeds.

Celery Yield. Plant 5 plants per household member.

How to Grow Celery

Site. Grow celery in compost-rich, moisture-retentive soil that borders on wet but still drains. Celery prefers soil with a pH between 5.8 and 6.8. Celery has a low tolerance for heat and prefers a cool, cloudy location where growing temperatures range between 60°F and 70°F. Plant celery where the growing season offers 4 months of cool weather.

In cool spring and summer regions, plant celery in early spring. In warm spring and summer regions, plant celery in late summer for harvest in late autumn or early winter.

Celery Planting Time. Celery is a cool-weather crop. It requires 16 weeks of cool weather to come to harvest. Start celery seed indoors 8 to 10 weeks before the last frost in spring. Set transplants in the garden 2 to 3 weeks before the average last frost date when seedlings have 5 to 6 leaves. (To delay transplanting time and slow growth, cut seedlings down to 3 inches tall and then allow them to grow on.) Cold weather will inhibit growth as will warm weather. Temperatures below 50°F for more than 12 hours may cause celery to bolt. In cool spring and summer regions, plant celery in early spring. In warm spring and summer regions, plant celery in late summer for harvest in late autumn or early winter.

Planting and Spacing Celery. Sow celery seed ¼ to ½ inch deep, 6 to 10 inches apart; space rows 24 inches apart. Transplant seedlings started indoors into trenches 3 to 4 inches deep set 6 to 10 inches apart. As plants grow mound up soil around the stems to blanch them. Plant self-blanching celery in blocks 6 to 12 inches apart; planting closer will give a higher yield but more slender stalks.

Companion plants. Lettuce, spinach, English peas. Avoid pumpkins, cucumbers, and squash.

Container Growing Celery. Celery can be grown in an 8-inch container. Set celery on 10-inch centers in large containers. To blanch celery growing in a container, tie paper or cardboard cylinders around the stalks.

Caring for Celery

Water and Feeding Celery. Keep celery well-watered during all phases of growth. Lack of water will slow growth, cause stalks to become stringy, and encourage plants to send up flower stalks. Celery is a heavy feeder. Add aged-compost to planting beds before planting and side-dress plants with compost at midseason.

Thin plants so that there is room for sunlight and air circulation.

Celery Care. Keep celery planting beds weed-free to avoid competition for moisture and nutrients. Keep cultivation shallow so as not to damage roots. Blanch celery to enhance its sweet flavor and whiten stalks. Celery that is not blanched can be bitter tasting. Blanching is achieved by covering the stalks with soil, straw, or paper cylinders rolled up to the top of the stalks to protect them from the sun, which encourages them to produce chlorophyll and turn green. Blanch celery up to 10 to 14 days before harvesting. Celery that sits too long after blanching will become pithy and may rot.

Celery Pests. Celery usually encounters no serious pest problems but can be attacked by celery leaf miner and slugs (during blanching).

Celery Diseases. Pink rot, black heart, and blight can attack celery. Make sure there are adequate magnesium and calcium in the soil to discourage these diseases.

Harvesting and Storing Celery

Celery Harvest. Time from planting to harvest is 100 to 130 days from transplants about 20 days longer from seed. A 10-foot row should yield about 20 heads of celery. Start harvesting before the first hard frost when the head is about two to three inches in diameter at the base. Cut off the head at or slightly below the soil level.

Storing and Preserving Celery. Celery will keep in the refrigerator for up to two weeks. Leaves cut for use as an herb will keep in the refrigerator for up to one week. Celery can be dried, canned, and frozen. Seeds can be used as an herb.

Celery Varieties to Grow

Celeriac also called celery root is a celery relative.

Celeriac (Apium graveolens var. rapaceum) also called celery root and knob celery is a relative of celery. The edible part of celeriac is its enlarged, knobby base which is part stem and part crown. Grow celeriac as you would celery; it is easier to grow than celery. Celeriac is ready for harvest when the base is 2 to 4 inches thick.

Celery botanical name. Apium graveolens dulce

Origin. Europe

More tips: How to Harvest and Store Celery.

Grow 80 vegetables and herbs: KITCHEN GARDEN GROWERS’ GUIDE available at Amazon.com.

Sure, it might look like a mandrake from Harry Potter’s herbology class, but celery root (also known as celeriac) won’t kill you—in fact, it’s delicious, economical and like most root vegetables, super versatile and especially useful during long Canadian winters.

So, what is celeriac?

Celeriac is actually a type of celery—but it won’t grow into the light green stalks you’re used to chomping down on. Rather, it’s a bulbous veggie about the size of a grapefruit and has a mild, slightly sweet, celery-like flavour.

It’s a little intimidating upon first glance, but as I’m learning, it’s easy to prepare. To peel it safely, cut off the top and bottom and stand it on a cutting board. Now you’re ready to peel off the knobby, brown skin with a knife (the bumps make it tough to use a peeler). Give it a wash and you’re good to go.

How can I cook with celeriac?

Alida Solomon, the chef and owner of Toronto Italian restaurant Tutti Matti, calls celeriac the universal vegetable because it can be prepared so many ways: cut it into cubes and roasted in the oven, grated to add some crunch to a slaw or coated in tempura batter and deep-fried. In the Chatelaine Kitchen, it’s common to see it used like potatoes in a creamy mash or mixed with other root veggies atop a hearty cottage pie.

I fell head over heels with it when Chatelaine’s food editor, Irene Ngo, served it to me as an alternative to zucchini noodles. Irene used a spiralizer to transform celeriac into spaghetti-like strands and topped them with bolognese sauce. While it didn’t have the same taste or texture as pasta, it was much closer to the real thing than other noodle dupes thanks to its neutral flavour, which really let the tomato sauce shine.

Where can I find celeriac?

Look for it in your local grocery store, especially in the fall, winter and early spring. It’s usually right beside other root veggies like turnips, parsnips and rutabaga.

How to prepare celeriac

Gallery

CeleriacPhoto, Erik Putz.

Celeriac ramen in mushroom-miso broth

Celeriac stands in for noodles in the warming soup. To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. Get our celeriac ramen in mushroom-miso broth recipe.

Celery root and celery are members of the same family of vegetables, but Celeriac or Celery Root is not the root of the vegetable you buy called celery. This vegetable is cultivated for its root or base instead of for its stalk or leaves.

It is actually a very ugly and gnarled looking light brown bulb-type root which is very bumpy and resembling a large turnip. Celery root has a distinctive taste that can be described as a cross between strong celery and parsley with a nutty twist. It has the texture of potatoes.

Celeriac or celery root is grown like celery during the cool season. Though it can be found all winter, it is best in the fall, just after being dug up.

Celery roots can range in size from that of an apple to the size of a small cantaloupe. It is available in winter. Select firm, hard roots that are about baseball size and feel heavy. Often the bigger ones have voids or fibrous cores. If the stems and leaves are attached, they should be fresh and green. Trim side roots and leaves and store in refrigeration at 32 degrees F. with high humidity (well for a long time in a cool, dark place. This vegetable does not stand up to freezing.

Celery Root Cooking Tips:

Because the roots and dirt-filled crevices have to be trimmed away, you will lose at least a quarter, if not more, of the celeriac during peeling. Usually, a 1 pound celeriac will yield about two cups once peeled and sliced or grated. Brush the celeriac under cold water, since it may still have bits of soil stuck between the roots.

1 pound celery root = 3 cups grated celery = 1 cup cooked and pureed celery root

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What is Celery Root (Celeriac) and What Do I Do With It?

What is Celery Root (Celeriac) and What Do I Do With It? Celery root, also known as celeriac, is a versatile root vegetable used for stews, soups, salads and as a substitute for potatoes in a healthy mash.

Celery root looks like a roundish bulb approximately the size of a grapefruit. It tastes mild and has been described as a slightly sweeter celery flavor than the celery stalks we’re used to eating.

With the new craze of keto/low carb diets this veggie fits right in as it has less carbs than potatoes, sweet potatoes or turnips, roughly 7 grams of net carbs per cup.

What’s The Difference Between Celery and Celery Root?

Contrary to popular belief, celery root is not the root of the celery stalks we see in stores and use to make celery juice. It is closely related botanically though – celery root is bred specifically for the root instead of the stalks.

This vegetable is available to buy year round but if you were to grow it in your garden it would be ready to harvest in the fall.

Many people consider it a fall/winter vegetable because of how excellent it is in a stew but it also tastes amazing in a salad with pears, apples, walnuts, and lettuce.

My mother made an excellent salad that I have to share with you very soon. So writing about this vegetable is not just exploring something I have never had before but have had and cooked with many times for so many years.

You can grate it into a slaw with parsnips, carrots and broccoli. If you’re buying this root you’ll want to find one that feels slightly heavy for its size. And with healthy looking greenery (if there is any).

To make peeling easier try to get one that is as smooth as possible with shallow crannies.

How To Cut Celery Root

Celery root is a little intimidating to look at but it’s actually quite simple to prepare. You need a sharp knife to peel it because the bumpy surface makes using a peeler very hard.

Slice the top and bottom so that you can stand it on a cutting board. Using your knife, make sure you take off all the slightly hairy brown peel.

The inside of the root is cream colored so don’t stop peeling until all the brown peel is gone.

How To Prepare

One of the reasons that celery root is becoming a fast favorite of many cooks is that there are so many ways to prepare it. You can grate it and have it on a salad, or in a veggie slaw. Also, you can cut it into cubes and roast it in the oven.

You can boil it and mash it alone or with mashed potatoes or sweet potatoes. You can dip it in batter and deep fry it – it’s great coated in tempura batter.

Small pieces or cubes of the root are great in a winter stew or a fall soup. You can even use your spiralizer and make noodles with it. The mild flavor makes it a great substitute for traditional pasta. The possibilities are endless.

I can’t wait to try using celery root in a side dish at my next family get together. Have you ever cooked with celeriac/celery root? What’s your favorite way to prepare it? Let me know in the comments below!

Other Different or Uncommon Fruits and Vegetables

Here are some of the other veggies and fruits I like to work with that may be just slightly unusual.

Jicama, great for a crunchy alternative on a veggie platter. It has a mild flavor and is great with so many dips.

Fiddleheads are only in season in the spring but are readily available in our neck of the woods here in Alberta, Canada. They taste green and fresh to me like asparagus or green beans.

Broccolini is another vegetable that we use regularly; I love it roasted as it turns crispy and delicious done up quickly in the oven.

There are many different squashes to choose from but one that I have loved for years is a small Chayote squash. This little vegetable from the gourd family has a flavor between a potato and an apple or pear and is super juicy. It makes a great side dish.

Pomelo is another uncommon fruit that we love to eat. Larger than a grapefruit but sweeter they are fun to share and to eat together as a family.

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Celeriac is a cool-season biennial grown as an annual. It is similar in growth habit and requirements as celery. Celeriac is best when it comes to harvest in cool weather. It is best started indoors and later transplanted into the garden. Sow seed indoors as early as 10 weeks before the average last frost date in spring. Celeriac requires 90 to 120 days to reach harvest.

Description. Celeriac is grown for its large, swollen root that looks something like a turnip. The root develops at soil level similar to a turnip but celeriac is a member of the celery family and has a similar growth habit. From the root, a rosette of dark green leaves sprout atop hollow stems.

Yield. Grow 2 to 3 celeriac plants per household member.

Celeriac grows best in cool weather, especially where nights are cool.

Planting Celeriac

Site. Celeriac grows best in full sun but will tolerate light shade. Plant celeriac in moisture-retentive but well-drained soil rich in organic matter. Add aged compost to planting beds before plants and again at midseason. Celeriac is a heavy feeder; give plants a side dressing of compost tea every 2 to 3 weeks during the growing season.

Planting time. Celeriac grows best in cool weather, especially where nights are cool. Grow celeriac in spring in cold-winter regions; in warm-winter regions grow celeriac beginning in late summer so that it matures in cool weather. Celeriac is slow to germinate and is best grown from transplants. Sow seed indoors as early as 10 weeks before the average last frost date in spring. Plants can go into the garden on the average date of the last frost. Celeriac requires up to 120 days to reach harvest. A late summer crop can be sown directly in the garden where there is enough time for a second harvest.

Planting and spacing. Sow celeriac seed ⅛ inch deep. Place a seed cloth or burlap over the seeding area to keep the soil moist until plants sprout. When plants are 3 to 4 inches tall thin them from 6 to 8 inches apart or transplant them into the garden at that distance. Space rows 24 to 30 inches apart. Celeriac is often set into the garden in 3- to 4-inch deep trenches, similar to celery. As the plants grow, soil can be mounded around the exposed root.

Companion plants. Lettuce, spinach, English peas. Do not plant celeriac with pumpkins, cucumbers, or squash.

Container growing. Celeriac can be grown in a container, but not well. Choose an 8-inch container for a single plant.

Lack of soil moisture will cause celeriac to stop growing.

Caring for Celeriac

Water and feeding. Celeriac is shallow-rooted and requires regular watering. Lack of soil moisture will cause celeriac to stop growing. Keep the top few inches of soil moist at all times.

Care. Keep celeriac planting beds weed-free to avoid competition for water and nutrients. Cultivate carefully to avoid celeriac’s shallow roots. As the root develops, snip off the side roots and hill up the soil over the swollen bulbous root to blanch it. The outside of the root will blanch white but the flesh will remain a brownish color.

Pests. Celeriac has no serious pest problems.

Diseases. Celeriac has no serious disease problems.

Celeriac will keep in the refrigerator up to one week, or store the root in a cold, moist place for 2 to 3 months.

Harvesting and Storing Celeriac

Harvest. Harvest celeriac when the swollen root is 3 to 4 inches across or slightly larger. Cut stems close to the knobby root; use a garden fork to lift the roots. Celeriac will increase with flavor following a light frost but should be harvested before the first hard freeze. Leaves can be used to flavor soups and stews. From seed, celeriac will reach harvest in 110 to 120 days.

Storing and preserving. Celeriac will keep in the refrigerator up to one week, or store the root in a cold, moist place for 2 to 3 months. Celeriac will keep in the ground where the soil does not freeze. Leaves can be used as an herb in soups and stews.

Celeriac Varieties to Grow

Varieties. ‘Alabaster’ (120 days); ‘Giant Prague’ (120 days).

Common name. Celeriac, turnip-rooted celery, celery root, knob celery

Botanical name. Apium graveolens rapaceum

Origin. Europe and Africa

Grow 80 vegetables: THE KITCHEN GARDEN GROWERS’ GUIDE

Celery is a vegetable where the entire plant is edible: root, stalks and leaves.

Core celery facts

Name – Apium graveolens
Family – Apiaceae (parsley family)
Type – vegetable, biennial

Height – 20 to 28 inches (50 to 70 cm)
Exposure – full sun
Soil – rich and cool

Harvest: fall

Celery is the ultimate fall and winter vegetable. Here are the tips on how to grow it.

  • Health: health benefits and therapeutic properties of celery

Planting celery

There are 2 major celery families: stalk celery, where the ribs are eaten, and celery root, also called celeriac, where only the root is eaten.

Stalk celery can itself be divided into two sub-families, green stalk celery and golden stalk celery.

Planting celery seedlings

Planting celery from purchased seedlings is the easiest and most efficient manner of growing celery.

Celery seedlings are planted directly in the ground from mid-April to beginning of June, depending on the climate (wait for the end of the stronger frost spells).

  • Amend the soil or mix compost into your soil when planting.
  • Choose a rather sunny location.
  • Space your stalk celery seedlings 12 inches (30 cm) apart along a row, with each row 14 inches (35 cm) from the next.
  • For celeriac or celery root, space seedlings 16 inches (40 cm) apart along a row, and space rows 16 inches (40 cm) from each other.

Celery seedlings

Both stalk and root celery seedlings are prepared the same way. Note that stalk celery and celeriac are cousins, but don’t come from the same plant.

Sowing stalk celery

In spring, sow in a greenhouse or cold frame and transplant directly to the ground 2 months later.

Transplanting them from the sprouting bed to a nursery pot in the meantime will help the plant develop more before planting.

For these ribbed celery plants, it is important to tie the leaves together, to blanch them.

  • Sowing must be done in very light soil, with sand and only thinly covered.
  • Celery requires rich soil that must be amended beforehand.
  • Transplant as soon as your celery has grown 2 or 3 leaves.

Sowing celery root or celeriac

Sowing can start a bit earlier, as soon as February in mild climates.

Just as for stalk celery, proceed to prepare seedlings. But when you are transplanting them into the final growing bed, snip off the tip of the main root.

Avoid planting celery in the same spot for the following 4 years, so that the soil may recover.

Caring for celery

Growing celery from seed to harvest requires little care and the plant can be used in a great many culinary combinations.

Celery is very demanding on the soil’s organic nutrients. It will help a lot if you enrich the soil with vegetable fertilizer during the growing season, and add soil conditioner or compost before planting.

Run the hoe along the ground regularly and water in case of high temperatures and prolonged dry spells in summer.

  • Water regularly, especially in hot weather, because water needs are high.
  • If celery lacks water, it will be prone to bolting and going to seed.

Harvesting celery

Harvesting stalk celery

Harvest takes place more or less 6 to 7 months after sowing. It usually happens in August and October-November.

Before harvesting, you must blanch your celery.

  • Ridge the soil up around your celery stalks to force the leaves together.
  • Pile dirt up to ¾ the height of the leaves.
  • It is also possible to run a piece of opaque plastic around your celery to block out the light.

As for pulling the plants out, cut the leaves as low as possible at the end of summer.

You can dry these leaves and use them as an herb or spice.

Harvesting celery root, celeriac

You may pull out celery root in fall, and keep them for several weeks in a cool spot, or leave them in the ground and pull them out over winter as needs arise.

  • It is best to pull them out before the first frost spells.

Learn more about celery

This is a vegetable that boasts many health benefits for the body, tested and tried for generations.

In the days of Greek and Roman empires, celery was used for its medicinal properties, namely to treat urinary tract infections.

Though cousins today, stalk celery and celery root share a common ancestor that grew in marshes before being domesticated.

With high vitamin A, B and C content, celery is an herb that is also great to treat rheumatism.

Indeed, celery has purgative, diuretic, digestive and stimulating properties that induce good health. It is also recognized to have carminative and stomachic properties, that is, it enhances intestinal transit and supports stomach functions.

Even though originally its taste didn’t make it a favorite in the kitchen, over the centuries it was bred to become a delicious vegetable savored in the kitchen.

Today, on top of its culinary appeal, it is very much appreciated for its many health benefits.

Smart tip about celery

Just like leek, celery is a diuretic and eases digestion. It will also provide you with a lot of vitamin C!

Credits for images shared to Nature & Garden (all edits by Gaspard Lorthiois):
Celeriac in the ground by Ulrike Leone under license
Celery grown from seed by Virginie under license
Stalk celery harvest by Steven Bol under license
Root celery harvest by Jenő Szabó under license

Growing and cooking celery root

Fall is the time to clean up the garden’s debris, harvest storage crops and take stock of how things went. The record is never perfect, and gardeners will obsess about why a crop failed or never quite measured up. That can be instructive, but you learn much from your successes, too.

One year our potatoes were both abundant and pristine, with not a potato beetle in sight. Why? It rained all summer, and we’ve found over and over that potatoes resist the beetles if well watered. This year it was not only moist but cool. The heat-loving melons expressed their dissatisfaction by lacking any rich flavor. But for the celery root (also called celeriac), 2013 was a triumph.

Celery root is the same plant as regular celery, but its varieties have been selected over the years to produce swollen, bulbous lower stems instead of tender crunchy stalks. As we watched these tan-colored orbs begin to form, half under the ground and half above, we marveled at their size. Whereas last year’s were softballs at best, these were coconuts. The coolness and moisture certainly helped (celery is a marsh plant), but we also took credit for setting our transplants out early, a few weeks before the last predicted frost. Celeriac will take a bit of a freeze, but too much cold will make it go to seed — though not as readily as stem celery.

We gave the plants a fertile soil rich in organic matter, which retains moisture well. We kept them weeded. We grew them where family relatives — carrots, fennel, parsnips — had not grown in recent years. But what probably made the most difference was adding boron, a micronutrient needed for cell growth and plant metabolism.For beets and carrots as well as celeriac, boron is a key element for ensuring general quality and, in the case of celery root, avoiding disorders such as hollow heart. We’re pretty sure that treating the bed did the trick. We used a commercial preparation on our farm, but in the cleaning products aisle of the supermarket you’ll find a product called 20 Mule Team Borax. One tablespoonful dissolved in four gallons of water is the dose for 100 square feet of bed — a more useful formula than the per-acre rate a soil test lab might give you.

The gnarly appearance of a celery root will hardly persuade you to take such pains with its cultivation. But try cooking with it just once and you’ll understand what it means to have lots in the cellar for winter eating. Cooked, it’s rather like a firm potato with a wonderful mild celery taste. Right now we’re crowing over our haul of oversized beauties, and we’re celebrating with celery root simmered until tender and then pureed along with great fistfuls of parsley. Yes, the two are in the same family, but while they must not share a garden bed, they make a perfect match in this dish, laced with cream and garnished with a bit more parsley on top. Let it snow. We’re all set.

Damrosch’s latest book is “The Four Season Farm Gardener’s Cookbook.”

Tip of the week

Try to run gasoline lawn mowers dry before storing for the winter — shredding fallen leaves is a productive way to run out of fuel. Old gas can absorb atmospheric water and also form gums that can harm engines. If you are storing mowers and other equipment with gasoline, fill the tank and add a fuel stabilizer.

— Adrian Higgins

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