Start seeds indoors a couple months before last frost date, or obtain young plants for direct planting in the garden. Two weeks after last frost, transplant in garden by digging a shallow trench, placing plants, and mounding soil over the plant bases as they grow. Plant about 10 inches apart. Harvest when the stalks are a foot or more high.
Celery should have a good green color with firm stalks and no wilted green tips. Wrap celery in a good layer of wet/damp paper towel in a sealed bag/container in the refrigerator, or store fully immersed in water in the refrigerator. It will store for up to a week before it starts to loose firmness. Once it has lost it's firmness, consider using it cooked in recipes rather than raw.
Clean under cold water, trim base of stalk and any greens on the top. Cut into sticks for use on a veggie tray with dip, or cut in small pieces to add to salads for a great crunchy addition. Celery is not generally used as a stand-alone cooked vegetable, but is an ingredient in many soups/stews and other recipes.
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