Harvesting –

Timing: Harvest celery 85-120 days after transplanting or 130-140 days from seed.
Height: Look for stalks that are 12-18 inches tall.
Firmness: Check for firm, crisp stalks by gently squeezing them.
Color: Ensure the stalks are a vibrant, light green color.
Outer Stalks First: Start by harvesting the outer stalks, leaving the inner ones to continue growing.
Morning Harvest: Prefer harvesting in the morning when the plant is most hydrated.
Use Sharp Tools: Use a sharp knife or garden shears to avoid damaging the stalks.

Storing Celery –

Use Within 1-2 Weeks: Fresh celery is best used within 1-2 weeks for optimal flavor and texture. Store celery unwashed to prevent excess moisture that can lead to spoilage. Place in perforated plastic bag to maintain moisture without trapping humidity.
Hydration: If celery starts to wilt, cut the ends and place the stalks in a glass of water to revive them.
Freezing: For long-term storage, blanch celery briefly in boiling water, then freeze it in airtight containers or freezer bags.

Using celery in cooking and snacking –

Raw Snacking: Eat celery raw as a crunchy, low-calorie snack, often paired with dips like hummus or peanut butter.
Salads: Chop celery and add it to salads for extra crunch and flavor.
Soups and Stews: Use celery as a base ingredient in soups and stews for added depth and aroma.
Stir-Fries: Slice celery thinly and add to stir-fries for a crisp texture.
Stuffed Celery: Fill celery stalks with cream cheese, pimento cheese, or other spreads for an easy appetizer.
Stocks and Broths: Include celery in homemade stocks and broths for added flavor.
Sautéed Side Dish: Sauté celery with other vegetables and seasonings as a simple side dish.