Tall Utah Celery

The crisp, stringless 12" stalks of this variety impart a light, refreshing flavor to soups and stocks. The vigorous 24-30" plants have deep-green leaves, light-green stalks, and compact hearts.

• Biennial, 100 days
• Organic
• This variety will grow well in most regions of the United States but is a slow grower and needs a long season or an early start indoors.
• Plants are 24-30" tall
• Crisp stringless stalks
• Refreshingly light flavor
• Stalks grow to 12 inches

This variety works for:

• Fresh eating
• Steaming
• Baking
• Soup

Gardeners know that the celery grown at home has a much richer and complex flavor than the celery found in most stores. Bake it with cream and cheese in a gratin or braise it with vegetable stock and white wine.

Diced celery is a part of the "culinary trinity" of stock/broth, known as mirepoix, which also includes carrots and onions. Mix 2 parts onions to 1 part each of carrot and celery to form the flavor base for many stocks, soups, stews, and sauces.

Cajun and Creole cuisine also includes celery in "the trinity" along with onions and bell peppers. The trinity is the base of dishes such as gumbo and jambalaya.

Instructions - Celery needs light to germinate so sow seeds very shallowly. In cool climates, sow indoors, then moisten and cover with clear plastic. When celery leaves begin to emerge, remove the plastic cover and place the container in a sunny spot, always keeping soil moist. When there are two true leaves, transplant outside when soil has warmed and night temperatures have been above 40°.

• Start Indoors: 10-12 weeks before last frost
• Germination: 10-20 Days
• Plant Outdoors: 8-10” Apart
• Light: Full Sun or Partial Shade