I never throw leftover ingredients away. Simply chop it all up in small cubes (brunoise) and freeze. It reduces the space in your freezer when you chop them up like this. Need a handful of celery? It's always at hand and the rest goes back into the freezer. It is true that the cubes fall apart when defrosted, but in many recipes the celery is never removed, so.. And, it does keep its taste in the freezer!

Below is a white celery, but you could do the same with a green one. The green ones are more often used over here as strong aromats for soups, stocks etc. The white ones have a much milder taste and can be eaten as they are, also raw. It's also used as a side-dish; run a thin peeler over the threads on the back of the stalks first to remove them, cut in chunks and boil until tender. Make a béchamel sauce and mix the cooked white celery in.

As you can see, I cut the leaves from this white celery and freeze them also. It's all my fishmonger's fault. The guy also has a catering business, specialized in fishdishes. He told me to finely cut the leaves of white celery, especially those in the heart of the celery which are quite sweet and mineral tasting. Absolutely delicious on raw tuna!!

I'm also keeping these leaves to mix with sunflower oil from which I will make a "celery oil" for making... mayo!

Any other suggestions on celery?