- 1). Buy celery by the stalk rather than the head. If your grocery store offers this option, it’s a great way to avoid waste and save money. Purchase just what you need for your recipe, and avoid having leftovers in your refrigerator. This works perfectly for the solo cook.
- 2). Buy celery hearts. The tougher outer stalks have been removed, leaving the choicest part of the head.
- 3). Look for firm stalks. Gently wiggle a stalk from side-to-side (but be careful not to break it). There should be very little give. If there’s a lot of movement, this head of celery is already on its way to floppiness, so put it back.
- 4). Feel the stalks for thickness. They should be pretty hefty. Thinner stalks tend to be tougher and stringier.
- 5). Go for a fresh-looking, medium green color. If yellowing, the head is probably too old. If dark green, the head could be tough.
- 6). Weigh celery heads in your hand. They should feel heavy for their size. This means they are fresh and have a high water content.
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