Tall Utah is a tall crisp, stringless green celery. Tightly folded hearts and thick, well rounded stalks.
A good companion for leeks, tomatoes, French beans and brassicas.Prefers a rich moist soil and an open sunny situation. Requires abundant moisture in the growing season otherwise the root will be small and tough.
The root is hardy to about -12°c and can be left in the ground over winter, to be harvested as required. Roots can also be stored in boxes of sand or other such material in a cool dry shed.
Best surface sow February in a greenhouse. The maincrop can be sown as late as mid-April. Outdoor sown seed rarely germinates satisfactorily. Germinates in 2 - 3 weeks at 15°c. Plant out in May.Edible uses
Leaf stems - raw or cooked
A fairly common salad ingredient, celery stems are also used to make soups, stews etc. The winter varieties can be bitter if they are not blanched by excluding light from the stems for at least a few weeks prior to harvesting. Many people find the raw stalks are somewhat indigestible.
Leaves - raw or cooked. They are often used as a flavouring in soups etc. They can also be eaten raw but have a very strong flavour and are probably best as a minor ingredient in a mixed salad.
Seed - used as a flavouring for sauces, soups, pickles etc. An essential oil from the seed is also used as a flavouring.
Root - cooked. There is not much of it but it can be cut up and added to soups.