When to Buy/In Season:
How to Select:
Look for: fresh, crisp, clean, medium-sized celery, pale green in color. Thin, dark-green stalks may be stringy. Thin stalked heads are usually wild celery, or improperly grown. The larger and fatter the stalks, the more tender they will be.
Conventionally grown celery generally uses acephate, chlorothalonil, malathion, oxamyl, and permethrin, which are toxic. Organically grown is fairly common in grocery stores and farmers markets.
EWG 2009 Dirty Dozen, Celery ranks #4 for highest levels of pesticide residues
How to Store:
refrigerate in crisper or wrapped in plastic bags; use within a week
To Freeze from fresh:
Preparation: Use young, tender stalks. Wash and cut into 1 inch pieces.
Blanch: Blanch for 2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and place on tray in a single layer. Freeze for 30 minutes.
Transfer to freezer bags, remove air, label and seal
Store: freshly frozen celery may be stored up to six months; freezing makes celery soft, so it should only be used for baking
Photo Source: daveybot