Freezing celery is a simple and effective way to reduce waste and always have it ready for your recipes. Whether you’re using it for soups, stews, or homemade broths, freezing all parts of the celery—including the leaves and ends—saves time and makes meal prep a breeze. Here’s a quick guide on how to freeze celery for long-term use!
A Personal Note
I love freezing as much produce as possible, whether it’s something I find on sale or veggies from the garden.
Before I started freezing celery, I used to use a few stalks and let the rest sit in the fridge until they got too soft and had to be thrown out. Sound familiar? I bet it’s happened to you too.
Now, I can’t remember the last time I wasted celery. I grow it every year and freeze enough to last through all our meals for the year. The best part? I don’t even have to worry about chopping it—just grab it from the freezer and toss it right into whatever I’m cooking. It’s such a time-saver!
Why You’ll Love This Method
- By freezing all parts of the celery, including the leaves and ends, you can make the most of the entire vegetable, minimizing food waste.
- Having pre-chopped and frozen celery ready to go means you can easily add it to soups, stews, and stir-fries without the hassle of chopping or cleaning it each time.
- Prepping and freezing celery in bulk saves time in the long run. You can do all the work upfront and have celery on hand whenever you need it.
- Freezing celery when it’s fresh or on sale, or especially from your garden helps stretch your grocery budget. You can store it for up to 12 months, avoiding spoilage and cutting down on trips to the store.
- Freezing the leaves and ends separately makes it easy to add extra flavor to homemade broths without needing fresh celery.
Freezing Tips
Dry the celery well: Make sure the celery is completely dry before freezing. Excess moisture can lead to freezer burn and cause the celery to clump together.
Chop to your preferred size: Cut the celery into pieces that are the right size for how you plan to use them later. This saves time when cooking and makes it easier to use straight from the freezer.
Freeze in small portions: Divide the celery into small portions or serving sizes before freezing. This way, you can grab just what you need without having to thaw a large amount.
Freeze leaves and ends separately: By freezing the celery leaves and ends separately, you can easily grab them for homemade broths without needing to dig through frozen stalks.
Equipment
- Knife and cutting board: To chop the celery stalks, leaves, and ends into desired sizes.
- Ziplock bags or airtight containers: To store the celery stalks and separate bags for the leaves and ends.
- Marker for labeling: To label the bags with the contents and date.
Ingredients
- Celery
How to Freeze Celery
Clean the celery: Rinse the celery stalks under cool water to remove any dirt or debris. Be sure to clean all parts, including the leaves and ends, which you’ll use for broth later.
Chop the celery: Cut the celery into desired sizes. For general cooking, you might want to dice the stalks into small, bite-sized pieces. You can also cut larger pieces if you know how you’ll use them in the future.
Separate the leaves and ends: Set aside the celery leaves and the ends (the parts that might not work well in recipes) in a separate pile. These will be frozen separately for broths.
Freeze the celery stalks: Add 1 cup of the celery pieces to a labeled ziplock bag or airtight container.
Freeze the celery leaves and ends: Place the leaves and ends into a separate labeled ziplock bag. These can be used in homemade broths. Seal the bag, removing as much air as possible, and store in the freezer for up to 12 months.
More Freezing Ideas
Recipes with Celery
Freezing Celery
Equipment
- Knife and Cutting Board
- Ziplock bags or airtight containers
- Marker for labeling
Ingredients
- celery
Instructions
- Clean the celery: Rinse the celery stalks under cool water to remove any dirt or debris. Be sure to clean all parts, including the leaves and ends, which you’ll use for broth later.
- Chop the celery: Cut the celery into desired sizes. For general cooking, you might want to dice the stalks into small, bite-sized pieces. You can also cut larger pieces if you know how you’ll use them in the future.
- Separate the leaves and ends: Set aside the celery leaves and the ends (the parts that might not work well in recipes) in a separate pile. These will be frozen separately for broths.
- Freeze the celery stalks: Add 1 cup of the celery pieces to a labeled ziplock bag or airtight container.
- Freeze the celery leaves and ends: Place the leaves and ends into a separate labeled ziplock bag. These can be used in homemade broths. Seal the bag, removing as much air as possible, and store in the freezer for up to 12 months.
Notes
- Dry the celery well: Make sure the celery is completely dry before freezing. Excess moisture can lead to freezer burn and cause the celery to clump together.
- Chop to your preferred size: Cut the celery into pieces that are the right size for how you plan to use them later. This saves time when cooking and makes it easier to use straight from the freezer.
- Freeze in small portions: Divide the celery into small portions or serving sizes before freezing. This way, you can grab just what you need without having to thaw a large amount.
- Freeze leaves and ends separately: By freezing the celery leaves and ends separately, you can easily grab them for homemade broths without needing to dig through frozen stalks.
