What are the different varieties of Utah celery?

Celery (Apium graveolens) is a popular vegetable known for its crisp texture and distinct flavor. Utah, with its favorable climate and fertile soil, is renowned for producing high-quality celery. There are several varieties of celery cultivated in Utah, each with its own unique characteristics and uses.

1. Utah Tall

The Utah Tall celery variety is the most common type grown in the state. It is known for its tall, upright stalks and dark green leaves. This variety has a strong celery flavor and is often used in soups, stews, and salads. Utah Tall celery is also a favorite for juicing due to its high water content.

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2. Utah 52-70

The Utah 52-70 celery variety is a popular choice among commercial growers. It is known for its uniformity and resistance to diseases. This variety has a milder flavor compared to Utah Tall and is often used in fresh salads and as a garnish. Utah 52-70 celery has a crisp texture and a slightly sweeter taste.

3. Utah Red

Utah Red celery is a unique variety known for its vibrant red stalks. It is visually striking and adds a pop of color to dishes. This variety has a slightly stronger flavor compared to Utah Tall and is often used as a decorative element in salads and vegetable platters. Utah Red celery is also rich in antioxidants, making it a nutritious choice.

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4. Utah Cutting Celery

Utah Cutting Celery, also known as leaf celery, is a variety primarily grown for its flavorful leaves and stems rather than its stalks. It has a more intense celery flavor compared to other varieties and is often used as a culinary herb or seasoning. Utah Cutting Celery is commonly added to soups, stews, and stir-fries to enhance the overall taste.

These are just a few examples of the different varieties of celery grown in Utah. Each variety offers its own unique taste and culinary applications, making Utah celery a versatile and sought-after agricultural product.

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