Celery. It will stir a Bloody Mary, and it’s a key ingredient in Creole and French cooking (along with peppers or onions, and carrots). Celery is thought to have negative calories, meaning that you burn more calories digesting it, that the calories taken in when you eat the stalk. But what if you can’t use a bunch of celery, most soup recipes call for 1 or 2 stalks. What do you do with the rest? Can you freeze celery?
Yes you can! Here’s how:
The celery will lose it’s crispness after freezing, so it will be best suited for using in soups, or in other cooked dishes. Eating it raw won’t be very satisfying without the crunch.
Dice into small pieces (1/2 inch or smaller), and flash freeze in a single layer on a sheet of wax paper in the freezer. Once frozen, place the celery pieces in a Ziploc bag, label and date the bag, then place back in the freezer. By freezing the celery flat on a sheet of wax paper, the pieces shouldn’t stick together, making them easy to use later..
For more tips like this, read Hey, You Can’t Freeze That, Can You?