I always cut off the leaves from my stalks of celery before putting in the fridge (they cause the celery to wilt quicker). In the interest of "waste not want not" :) I dry the leaves in a brown paper lunch bag, then crumble up and keep with my spices. It's great if you want to add flavor to soups, etc. but are out of celery!
I always clean my celery stalks and cut them to desired length when I get home from the store. I then cover them with water in desired container and refrigerate. The celery stalks will stay crisp for weeks on end.
I also freeze the bottoms of the stock. I trim off the hard core end and then trim the celery the lengths that I want it, and freeze the ends in a ziplock bag. When I am making soups, I just drop in the big ends. They flavor the soup and when it's all done, I dip it out and toss it. I used to have a lunch wagon that went to auctions, estate sales, etc. When we closed up for the season, we put any unused veggies in the freezer. We decided to use the trailor for an espresso drive-through, and I forgot about the veggies. Over 8 months later, I discovered sliced onions, tomatos, and green peppers. They were used for an enormous spaghetti feed at the anual family reunion, and they were as good as the day we put them in!!
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