Celery has a rather colorful history compared to its present mundane culinary role. For example, Romans believed that wreaths of celery would protect them from hangovers, and medieval magicians put celery seeds in their shoes in order to fly. A bunch of celery is more precisely referred to as a stalk composed of individual ribs. Celery is often erroneously thought to have "negative calories"; in other words, more calories are used to chew it than it contains. However, at about only 6 calories per rib, it is virtually calorie-free.

Although several varieties of celery ranging from light to dark green are grown in the United States, Pascal celery is the most common. Celery root, or celeriac, comes from a variety of celery that is cultivated specifically for its root. It should not be confused with celery.

Celery is available all year with California and Florida producing 90 percent of the United States crop. Prepackaged celery hearts are the tender innermost ribs of the celery.

Choose celery stalks in a tightly formed bunch with shiny bright green ribs; dark green stalks may be stringy. The leaves should look fresh and the leaf stems should be crisp.

1 medium celery rib, trimmed of leaves = about -1/2 cup chopped or sliced.

Celery is a good keeper. Store it in a plastic bag in the refrigerator for up to two weeks. If celery becomes limp or wilted, freshen it by soaking trimmed ribs in a bowl of ice water for about one hour.

Separate the ribs from the stalk. Rinse ribs under cold running water to remove sand and dirt, rubbing lightly with a fingertip to loosen soil at the bottom of the rib. Trim off the leaves. They can be saved to flavor soups or stocks. Darker green outer ribs may be stringy, but do not discard them. Remove the strings and use the ribs for cooking. To remove tough strings, snap a short piece from the top of a rib that has been trimmed below the joint, leaving the short piece attached. Pull the piece down the length of the rib. The strings and outer membrane will pull off.