This is the season when we start buying more celery to use in soups and stews, but we rarely use the whole bunch. Most recipes require only one or two ribs, and by the time we get to the rest, it's often limp and mushy. Here's one simple way to keep celery crisp longer… To store celery, wrap it tightly in aluminum foil and refrigerate it. We've had celery stay crisp for weeks this way.
According to an old issue of Cook's Illustrated, this method works because foil allows the ripening hormone ethylene to escape. In contrast, a plastic bag traps ethylene gas, accelerating moisture loss and spoilage.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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