Otherwise, I like the seeds - tastes great in sauces like shrimp cocktail sauce, homemade mayo, potato salad, etc. I also dry the leaves for seasonings in soups. It is especially a time saver to be able to pick some fresh right from the garden.

Celery is easy in our warmer climates - but probably not freeze-proof.

Bejay

I have actually started growing smallage, also known as cutting celery or celery leaf. It is pretty much just celery leaves. So I just go cut those in my garden in lieu of actual celery. The smallage dries well (looks like parsley dried) and can be added to lots of things - including potato salad, pasta salad, etc. Anything you can add dry parsley to, you can add dried smallage to.

I do freeze some for winter use. No blanch, just chop and freeze. I only use it cooked dishes.

Deanna

I freeze celery for cooking by just cleaning, cutting, and freezing in zip locks.

I suspect, however, one of the reasons that grocery store celery is so crisp, is because it is blanched - which gives it that crunch. I haven't bothered to do that, mainly because we don't eat too many dishes that call for it - stir fries, etc.

By shading celery - heaping soil around the lower plant, or piling up leaves or mulch around the stalks when ripening, will blanch the stalks - this gives them that crispness.

I also like to keep fresh picked celery in cold water, the same as a whole head of lettuce - to help with freshness. On the other hand, the leaf lettuces seem to keep better just washed and put in zip bags and refrigerated - as least for me.

bejay