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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 256,879 times. Celery can be a difficult vegetable to freeze because of its high water content. Freezing it often leaves the stalks mushy and flavorless.
If you have a bunch of it that you can’t use up before it spoils, though, you can prolong its life by storing in the freezer. The key is blanching it before you freeze it so it hangs onto as much of its flavor as possible and you can still add it your favorite soups and casseroles. When you’re planning to freeze celery, it helps to start with the best stalks. Select those that are crisp and tender because they’ll be more likely to freeze well.
Avoid stalks that have coarse strings when you’re freezing celery. After you’ve selected the celery stalks that you plan to freeze, clean the stalks thoroughly. Run them under cool water and scrub the surface with a vegetable brush to remove any residue. Rinse them again under cool water, and use a sharp knife to trim the base of each stalk and any strings that might be hanging off the ends. If you notice that any portions of the celery stalks are discolored, trim those away as well. Chop the celery to your desired length.