When to Buy/In Season:
All year

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.

Organic Issues:
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.

Pesticide Issues:
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

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