How to Store Celery

Learn how to store celery so you’ll have fresh stalks in the crisper ready for hearty soups, snacks and stocks.

Unassuming celery is truly a powerhouse in the kitchen. Whether part of a mirepoix in a soup or stew, cooked with an old-fashioned pot roast or served as a garnish for a zesty Bloody Mary, celery is a great vegetable to keep in the crisper. But we can’t be the only ones who buy a bag of the stuff because our soup recipe called for two ribs and then forget about it. Weeks later, we’ll find it loosing its color and going limp. Here’s how to store celery the right way to keep it fresh for longer!

How to Choose Celery

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Look for celery that is pale green in color, has tightly-packed ribs and is rigid to the touch. Avoid purchasing celery that has any bruises or discoloration.

If you’re afraid you won’t use the whole bundle of ribs, here are plenty of celery recipes to explore. Oh, and note to all gardeners, you can chop off the bottom and re-grow your celery from the scraps.

How to Store Celery Stalks

First thing’s first: Once home, get that celery out of its plastic bag. The plastic retains ethylene gas, which means the celery will continue to ripen if it’s left in its original packaging. To help prevent the celery from drying out, wrap whole celery tightly in aluminum foil, leaving the ends unfolded to allow the ethylene gas to escape. Store the wrapped celery in your refrigerator’s crisper drawer. It should stay crisp for two to four weeks.

How to Store Cut Celery

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Once cut, celery loses its moisture at a faster pace. While its best to cut celery right before using it, if you like to prep celery for snacking (like these apricot-ricotta stuffed celery bites), submerge the celery in water, cover and store in the refrigerator. The celery should remain crisp for several days.

Don’t like the stringy bits? This is how to peel celery.

How to Freeze Celery

The key is to blanch the celery first. This will help preserve the celery’s texture, color and flavor. To blanch the celery, place chopped celery in boiling water for two to three minutes. Remove with a slotted spoon and immediately place in an ice bath for another two to three minutes. Let it cool completely, and dry. Place the celery in a freezer bag or freezer-safe container and store it in the freezer for up to two months.

Celery that has been frozen is best used in stew or soup recipes, as its texture will be soft when thawed. You can add the frozen celery directly to the recipe without thawing.

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