Like fennel and kohlrabi, celery is a stem vegetable. Even though it’s 94 percent water, celery contains many vitamins, minerals, and lots of fiber.
Eat raw in salads, or filled with peanut butter, cream cheese, or hummus. You can remove the strings from the stalks with a vegetable peeler or paring knife, making a shallow cut at the base and pulling upward.
Add celery to your morning juice routine; it’s great in juice with tomatoes, cucumber, or melon.
Take advantage of the aromatic qualities and pair it with carrots and onion, or garlic and ginger for flavoring a variety of soups and stocks.
Keep celery wrapped in a plastic bag in the coldest part of the fridge. Leave it unwashed and dry until you are ready to use it.
You can also store celery like you would certain fresh herbs or flowers, by placing the celery upright in a jar of water, loosely covered with a plastic bag in the fridge. It should last you several weeks.