When selecting celery from a farmer’s market, be sure to choose celery that has unbruised, green heads fully attached to the root.
- Many people immediately think of the stalk when it comes to celery, but the leaves and seeds are edible and maintain a high nutritional content. Consider using the leaves as a base for pesto or throwing them in a stir-fry!
- Celery leaves typically don’t store for long, so use them as soon as possible.
- Didn’t go through your back stock quick enough? Celery tends to wilt quickly, but if you lightly dose it in water and set it in the fridge for a couple hours, it should regain its original texture.