How to pick good Celery

How to pick

Color first: look for bunches with uniformly vivid, bright green stalks and leaves from top to bottom — that rich saturated green is your fastest freshness signal. Then check how the stalks hold themselves: a fresh bunch stands upright as a unit with defined shape; outer stalks that lean outward or leaves that droop at the tips are losing turgor and are past their best. Glance at the leaf crown — leaves should be bright green and stand away from the stalks, not wilt or yellow at the tips. Lift the bunch gently: it should feel dense and heavy for its size, not light. Sniff the cut base for a clean, fresh, herbaceous aroma; any sour or fermented smell means the bunch has started to turn.

Red flags

• Browning or dark discoloration at the stalk base where the stalks join the crown — rot starting from below, often hidden behind the outer stalks
• Any pink or reddish patches on the inner lower stalks — a sign of bacterial soft rot that begins inside the bunch before wilting becomes obvious
• Soft or rubbery stalks when the bunch is cradled in the palm — fresh celery is rigid; any give means it is well past peak
• Lightweight for its size — a noticeably light bunch has already lost significant moisture and will be limp and stringy

How to store

32–40 °F (0–4 °C). Wrap unwashed stalks tightly in aluminum foil and refrigerate — foil lets ethylene escape while holding humidity, keeping celery crisp for about two weeks, sometimes three. Or wrap in a damp paper towel in a loosely sealed bag for 10–14 days. Alternatively, stand the bunch upright in a container with 1–2 inches (2.5–5 cm) of water and refrigerate. Wash only just before use; surface moisture accelerates decay.

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