Days to Maturity: 100 to 120
A highly popular organic variety, Utah Tall Celery is grown as a stem vegetable. The plant sets thick, smooth, 10- to 12-inch, stringless stalks that have a light, sweet flavor, without blanching. Stalks and leaves can be eaten raw or boiled, braised, steamed, stewed, or stir fried. Celery is a good source of vitamin K. It also contains potassium and phytonutrients, predominantly carotenoids and flavonoids.
A vigorous strain of Utah, Utah Tall Organic Celery is a biennial to perennial, typically grown as an annual, that is a member of the carrot family (Apiaceae). The plant grows to about 2 feet tall and forms a basal rosette of dark green leaves, light-green stalks, and compact hearts the first year followed by white flowers the second year. The plants will naturalize and self-seed if allowed to go to seed.
Utah Tall Organic Celery prefers 5 to 7 hours of full sun each day and loose, rich, well-drained soil with a neutral pH between 6.0 and 8.0. Consistent moisture is very important. It is resistant to brown check and tolerant of some strains of western celery mosaic.
A cool-season, semi-hardy vegetable, one of the first to be planted in the garden, celery seed can be direct sown into the garden as soon as the soil is workable in early spring, after the last frost date. But it can also be started indoors about 10 weeks before transplanting, spring and fall. It needs cold temperatures to germinate and grow and can withstand light frost and temperatures in the 28° to 32°F range. It grows best with temperatures in the 60° to 75°F range. Mulching helps to moderate soil temperature and to maintain soil moisture. Row covers protect plants from excessive cold and heavy frosts.
