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Old 07-08-2019, 03:58 PM
teela brown is offline
Join Date: Apr 2000
Location: Almost Silicon Valley
Posts: 9,591
If you're selecting for tenderness because you want to eat it raw as is or diced into, say, tuna salad, look for paleness. The greener the celery, the more likely it is to be slightly bitter and tough. The bitterness and toughness won't matter much in a stew or soup, though.

I like pale, young, tender celery to eat just as it is, or spread with peanut butter, or chopped generously into potato salad.