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Monday, January 11, 2010

Celery and Parsley Tips

Celery and Parsley Tips

Have you ever bought celery used for a dish at the time and then go back to use the celery for another dish and the celery was limp and simply looked sad? Don’t give up on that celery just yet Liven up that limp celery for a second chance to season entrees, soups and stews by cutting the end from a limp stalk and placing in a jar or glass of cold water. Place in fridge for several hours or overnight.

Chopping Parsley can be simply done with kitchen sheers. Simply wash the parsley leaves, pat dry with paper towel, place in a small glass container and snip with kitchen shears ‘til minced.

If you have a few extra stalks or celery or a few onions sauté them in oil or butter and spoon them into ice cube trays. Freeze then pop the frozen “veggie cubes” into a labeled freezer bag to store. The cubes come in handy when making soups or casseroles.

Here’s a great way to utilize celery leaves. First cut off, wash, drain and dry with paper towels. Arrange on a cookie sheet and place in a 250 degree oven. When dry, allow to cool. Crush the leaves and store in a jar. The dried leaves add a nice flavor to food when fresh celery isn’t on hand.


  1. I *just* tossed a limp bunch of celery stalks into the composter an hour ago! Next time I'll remember your advice!

  2. Hmmm.. those are some great tips! I am always throwing out celery!

  3. I've never heard of the celery revival tip! Awesome! I've got celery in the fridge so I know what to do if it goes limp!

    Great tips!


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