Easy. Remove celery from package. Cut a very thin slice off the bottom core and stand the celery upright in a narrow container that will hold it upright. Add about 3 inches of water to container and pull the celery bag it came in down over all. Stand in fridge. Every third day change the water and again remove another thin slice from the bottom of the celery. Using this method it lasts for weeks.

Remove celery from original packaging. Tear a piece of plastic wrap large enough to go around it and seal, leaving it airtight. It will keep a very long time if kept airtight. You may need to use a couple of rubber bands also.

Mine always goes limp too, but if I put the cut stalks in ice water for a little while they crisp right back up. And honestly, the celery I sliced last night for our stew was limp, but I figured what the heck, it was going to be cooked anyway LOL.

I like the idea of standing it upright in the fridge in water, but I know I'd never remember to change the water every third day. I will give the plastic wrap tip a try, though - thanks for sharing.

Becky

I cut a piece from the bottom, stand in water on the counter for an hour and then replace in the bag...
Easily lasts a month.
Linda C

In my experience, even limp celery can be revived by moistening and refrigerating. Keep it moist, wrapped in plastic and refrigerated. No hay problemo.

Jim

My celery doesn't just go limp.....it gets yucky too. Will try every method listed here, and thank each of you.

May have something to do with temp of fridge?? At least 3... maybe 4 weeks ago, made a BIG batch of pickled mixed veggies... carrots, onions, celery, snow/snap peas, etc. Ended up with extra bunch of celery. Pulled it out TODAY. Except for the need to trim ever so slightly wilted ends... it was fine?!?

Same with carrots... they last WEEKS in fridge for me.

Pink-warm....wash it well before you store it.

This is something I discovered recently. You can freeze celery. I mainly use celery for cooking and frozen celery works very good for that. I washed and cleaned the whole bunch and cut what I wanted to freeze in 2 to 3 inch pieces. I laid them out single file on a small tray and froze them overnight. Then I put them in a container with a tight fitting lid.

I used some for Chilli last week and it was perfectly fine.

I used to end up with a mess every time I tried to keep it in the fridge and would end up throwing it out and heading for the store. Now I can keep it on hand and never have to throw half a bunch out--saves money and headaches.

This only works for me for about half of the year, but I grow it and just cut off a stalk whenever I need it. I pulled out most of the rest of the garden today, but the celery is still a go (in Wisconsin). The leaves are as flavorful and useful as the stalks.

I grew celery for the first time this year. We are getting a frost tonite so I had to harvest most of what I could not cover today. I had two types. One that matured early, was bright green with thick stalks. The other was really dark green and the thickest stalks are not even the size of a pencil. It was more leaves than stalks. I just realized today that the skinny stuff is actually grown for the root. Now I have 18 celeriac bulbs about the size of grapefruits or slightly smaller. I am going to make a soup with some of them and share the rest with a friend.

The rest will be tied in bundles with a strip of lemon grass, vacuum sealed and frozen for stock.

We eat it pretty quickly here. If it goes limp, I cut it into thirds and place it in the frig with water for a few hours.

If your celery gets limp and yucky, maybe your frig is too warm? I know that when I got a new frig I had a lot less food spoilage than with the old nasty frig.

When I wrap it in foil, works for me. Lasts up to 3 weeks.