What to look for
Look for firm ribs that snap cleanly and leaves that are green rather than slimy. Pale inner stalks are tender and mild.
Store it thoughtfully
Refrigerate and keep the bunch from drying out, but avoid trapped standing water. Wash individual ribs just before using.
How to use it
Slice across the ribs for small tender pieces, or peel tough outer strings if they bother you. Cook with onion and carrot as a flavor base.
When you need a substitute
Fennel adds crunch with an anise note; celery seed supplies flavor but no bulk. Bell pepper changes the aroma considerably.
A common pitfallLeaving thick celery pieces uneven makes some bites stringy while others dissolve into the sauce.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
