How to Freeze Celery
A quick ‘how to’ for freezing Both the Fronds & the Ribs – (or the Leaves and the Stem)
This is a quick ‘How to Freeze Celery’ for those of you who, like me, would end up wasting most of it after cooking a single recipe.
After I wrote this post, I did a quick search online to see other peoples methods for freezing vegetables etc, but I never found anyone else who freezes their celery fronds, or leaves. So I really hope that this will be helpful to some of you out there!
Celery used to be my biggest waste, as an ingredient. If I needed some for a recipe I could never use an entire ‘bunch’, and here in Cyprus they are huge, plant size vegetables. The collective noun here would be ‘an armful of celery’ seriously! Huge! A single stick would be enough.
I don’t use celery that often to be honest, and I don’t really like it raw either, but it is an ingredient that cannot be left out if a recipe calls for it, as it is so distinctive in taste.
So one year I tried freezing it. Some of my go to recipes require the leafy part of the celery, and others the stem or stick or ribs. So I came up with a quick way to freeze both, ready for whenever I needed just a little for cooking.
It was a great success! Easy to use however much I need to cook a particular dish, with no waste. And it doesn’t take up a ton of freezer space either.
How to …
All you need to freeze your celery ribs, is a suitable freezer bag or bags, depending on how much you are preparing for the freezer. I fill 1-2 medium sized bags with one ‘bunch’ of celery.
To freeze the fronds or leaves, I use a small muffin tin which I usually use to make Yorkshire Puddings, any individual cake tin can be used for this. And this yields 12 frozen ‘pucks’ of celery leaves.
So simple to do
I will quickly give you a list of steps to go with some photos 🙂
- Cut off the base of the celery – set aside.
- You should now have long sticks of celery topped with fronds. Remove any marked, damaged fronds and stalks- keeping all the good parts.
- Chop off the top parts of the celery (leaves and small stalks) leaving just the long main parts.
- Cut and trim these into similar lengths approx 10-15 cm long.
I have seen celery being cut into smaller pieces before being frozen, but this is the way I prefer it. I found that bags of ‘long pieces’ were more easily stacked in my freezer, the pieces didn’t dry out or become stringy for months and months, and some of my recipes require longer pieces.
- Next give all the pieces a good wash in cold water and stack in the freezer bags and place in the freezer until ready to use. Done!
To freeze the leaves/fronds is just as easy.
- Cut up all the small stalks and separate from the leaves. Try not to crush the leaves.
- Wash in cold water.
- Stuff your muffin/cake tin holes with wet leaves and chopped up stalks. I usually fill a 12 hole small muffin tin once, but use what you need and repeat these steps if you have a lot more celery.
- Pour cold water from a jug to fill the muffin cases to the top. Stuff the celery back in so that every piece is touching some water, even if not totally covered. The celery pieces will be stuck in the ‘ice’ when the water freezes into a puck.
- Place the tray flat in the freezer until solid.
- When frozen remove the frozen pucks and transfer to a freezer bag until needed.
Waste Not Want Not
If like me you hate waste, then that huge bit of celery we cut away from the stalks earlier, is just lurking in a corner of your counter top.
I found this very helpful article on dontwastethecrumbs.com on what you can do with it, instead of just sticking it on the compost pile.
Some really great ideas and advice on this blog, and of course how to re-use your celery root/base 🙂
I’m happy to say that I did actually end up freezing some spring onions for the first time after my online research, as you do learn something every day. Now I have my sights set on buying a bigger freezer 🙂
Collective Noun Help
Please guys, if anyone knows what we call ‘celery’ (plant/bunch/stick/stem) let me know. I have managed to use all four words in this post. Talk about covering your bases lol 🙂
And after extensive time searching online, the only thing I could be sure of is that everyone avoids calling Celery anything! Except ‘the Celery’ …. or a ‘stick of celery’. Aaargh!!!!
I hate not knowing!!
Amazing dishes using frozen celery:
Celery Soup – recipe coming soon
Potato Casserole – recipe coming soon
All my meal ideas include at least one third of salad/vegetables and/or fruit with it, (this is the way we at Slimming World eat less without going hungry).
N.B. Any item in bold is a Healthy Extra* on the Slimming World plan, so these must be weighed or measured and not exceeded, if you want to maximise your weight loss. Eating at least one third of vegetables (superfree food) at each and every meal is also key to this plan.
Please note that I am in no way affiliated to Slimming World, nor am I a Slimming World consultant, and still believe that the best way to follow this plan is to join either online or better still with a group near you.