How to Wash Celery To Remove Dirt and Pesticides, According to an Expert
Whether you’re snacking or using it for soup, here’s how to prep it.
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I don’t know why I always forget about celery. I buy a bunch and stick it in the crisper drawer and almost always forget it until I go to make broth. By then, the celery is way too soggy and limp. Maybe I need to start making some ants on a log.
Whether you’re good (or bad) about remembering you have celery, when it’s time to eat it, make sure you wash it well first, says registered dietitian Melissa Prest, DCN, RDN, spokesperson for the Academy of Nutrition and Dietetics.
“Washing celery before eating ensures you are removing dirt and pesticides before consuming,” says Prest, with one condition. “You want to wait to wash celery until you are ready to use it since wilting may occur if washed too soon.”
How to Wash Celery
Prest suggests starting by cutting off the root end of the celery before cleaning the stalks. Then grab a vegetable brush and turn on the faucet. “Washing with water and gently brushing the ends with a vegetable brush is great at removing dirt, pesticides, and residue,” she says.
Rinse your brush between stalks so you don’t move any debris around to other pieces of celery. If you want a deeper soak, fill a bowl with one part white vinegar for every three parts of water. Soak for just a few minutes and then rinse well under running water to get rid of any vinegar taste.
There’s no reason to use soap, detergents, or commercial produce spray to clean fruits and vegetables, says the U.S. Department of Agriculture. Those products haven’t been tested for safety on food and could make you sick if you ingest any of them.
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How to Store Celery So It Lasts
If you’re not ready to eat your celery right away, hold off on washing it. Not only can leftover moisture cause it to wilt, it can also cause it to spoil more quickly.
Celery is often sold in a plastic bag. The problem is that celery releases ethylene, a natural gas that causes produce to ripen more quickly. When the gas is released and trapped in the plastic bag, celery goes bad fast.
Instead, Prest suggests wrapping celery loosely in aluminum foil or a damp paper towel and then storing it in the crisper drawer. If stored properly, it should stay fresh for a week or two. “Keep in mind that the longer it is stored the more likely it is to wilt,” she says. “If celery does wilt, you can revive it by trimming the ends and putting it in cold water for about one hour.”
If your celery looks wilted or feels mushy, those are signs that it’s past its prime. To keep from wasting celery, consider freezing it if you have too much.
“Cut it into smaller pieces and store it for up to three months in an airtight container to use in cooked dishes,” says Prest. “Blanching before freezing may help to retain the texture, color, and flavor.” To blanch, place celery in boiling water for just 2 minutes and then remove and place into an ice bath for about two minutes. Drain, cool, and place in an airtight bag to freeze.
Prest also mentions that you can use the leafy ends of celery in salads or soup. Or you can grow more celery with the root end. “You'll want to cut off the bottom 2 inches of the root end and peel off the outer four stalks. Place in a bowl with about 1 inch of water and change the water every 3 days,” Prest says. “In 2 to 3 weeks you should have roots, which means you can transfer to a container with potting soil to let it continue growing.”
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