Celery Utah Tall: Grow, Harvest & Use This Classic

Celery ‘Utah Tall’ is a classic, reliable heirloom variety known for its tall, thick, and crisp stalks with a robust, earthy celery flavor. It’s a staple for home gardeners who want a dependable, disease-resistant plant that produces abundant, tender stalks perfect for fresh eating, cooking, and juicing. This guide covers everything from planting and caring for your celery to harvesting and using it in the kitchen, ensuring you get the most from this versatile vegetable.

Ingredients

1 bunch (about 1 lb / 450 g) ‘Utah Tall’ celery, leaves and base trimmed
2 tablespoons (30 ml) olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
2 cloves garlic, minced
4 cups (960 ml) vegetable or chicken broth
1 cup (240 ml) water
1 teaspoon (5 g) salt, plus more to taste
½ teaspoon (1 g) black pepper
½ cup (120 ml) heavy cream (optional, for a creamy version)
Fresh parsley or chives for garnish (optional)

Instructions

Wash the celery stalks thoroughly under cold running water to remove any soil or grit. Pat dry. Slice the stalks crosswise into ½-inch (1.25 cm) pieces. You should have about 4 cups (500 g) of chopped celery.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
Add the chopped celery to the pot. Cook, stirring, for 5–7 minutes, until the celery begins to soften and release its aroma. This step builds the flavor base.
Pour in the broth and water. Add the salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, until the celery is very tender and easily pierced with a fork.
If you prefer a smooth soup, use an immersion blender directly in the pot to puree until silky. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth (vent the lid to allow steam to escape).
If using cream, stir it in after blending. Heat gently over low heat for 2–3 minutes, but do not boil. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls. Garnish with chopped fresh parsley or chives, and a drizzle of olive oil if desired. Serve hot.

Tips

Substitutions: If you don’t have ‘Utah Tall’ celery, any fresh celery variety works. For a lighter flavor, use half celery and half fennel bulb. To make it vegan, skip the cream and use a splash of coconut milk or a dollop of dairy-free yogurt.
Storage: Fresh ‘Utah Tall’ celery keeps in the refrigerator for up to 2 weeks when wrapped in a damp paper towel and placed in a plastic bag or airtight container. Trim the base and stand the stalks upright in a glass of water in the fridge for even longer storage.
Common mistake: Don’t discard the celery leaves! They are packed with flavor and can be used as an herb in soups, salads, or as a garnish. Also, avoid overcooking the celery before adding liquid—it should be softened but not browned.
Freezing celery: If you have a surplus, chop the celery and freeze it on a baking sheet, then transfer to a freezer bag. It will keep for up to 6 months, though it will be softer when thawed—best for cooked dishes.

Serving Suggestions

This celery soup is wonderful as a starter with crusty bread or a grilled cheese sandwich. For a heartier meal, serve it with a side salad and roasted chicken. You can also top it with croutons, a swirl of cream, or a sprinkle of celery seeds for extra crunch and flavor.

Variations

Celery and Potato Soup: Add one peeled and diced russet potato (about 8 oz / 225 g) along with the celery. It will thicken the soup naturally and add a comforting creaminess.
Celery Apple Soup: Add one peeled, chopped apple (such as Granny Smith) with the celery for a touch of sweetness that pairs beautifully with the earthy celery.
Spicy Celery Soup: Add a pinch of red pepper flakes or a chopped fresh chili with the onion for a gentle heat.
Celery Risotto: Use the celery as a flavor base for a risotto, adding it with the onion and garlic, then proceed with your favorite risotto recipe.

Storage and Reheating

Store leftover celery soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring between. The soup may thicken as it sits; add a splash of broth or water when reheating to reach your desired consistency. For longer storage, freeze the soup (without cream) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

How long does it take to grow ‘Utah Tall’ celery? ‘Utah Tall’ celery takes about 120–130 days from transplanting to reach full size. It’s a long-season crop, so start seeds indoors 10–12 weeks before the last expected frost.

Can I grow ‘Utah Tall’ celery in containers? Yes, you can grow it in a large pot that is at least 12 inches (30 cm) deep and wide. Use a rich, well-draining potting mix and keep the soil consistently moist. Container-grown celery may need more frequent watering and feeding.

Why is my celery bitter? Bitterness in celery is often caused by heat stress, inconsistent watering, or letting the plant mature too long. ‘Utah Tall’ is generally less bitter than some varieties, but make sure to water regularly and harvest before the stalks become overly fibrous.

Can I use the leaves in cooking? Absolutely! Celery leaves are more intensely flavored than the stalks. Use them like an herb—chop and add to soups, stews, stocks, or salads. They also make a nice garnish.

How do I know when to harvest ‘Utah Tall’ celery? Harvest when the stalks are about 12–16 inches (30–40 cm) tall and the base is about 2–3 inches (5–8 cm) in diameter. You can cut the whole plant at the base or harvest outer stalks individually, allowing the inner ones to keep growing.

Is ‘Utah Tall’ celery self-blanching? No, it is not a self-blanching variety. To get lighter, milder stalks, you can blanch them by wrapping the lower half of the plant with newspaper or a cardboard tube about two weeks before harvest. However, many gardeners prefer the more nutritious, green stalks and skip blanching.

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