Are you sure you know enough about celery? In the hands of a skilled chef this is an almost magical ingredient that makes flavors in almost any dish pop and bloom.
Celery is an herb. It was originally imported from Asia, but now grows wild in Europe and is said to have medicinal properties. Root, stem and seeds are all used for cooking.
There are three types of celery:
White celry/stalk (or stem) celery/leaf celery
Root celery, celeriac
Celery tips from the pros
Celery is used to heighten flavors in sauces, soups and casseroles. The special and slightly spicy flavor has traces of mouth watering umami. Umami, much like salt, has way of amplifying the way we experience other flavors.
Celery is an important ingredient in sacred kitchen trinities like Soffritto (Sofrito), Mirepoix, Suppengrün and Holy Trinity.
If you want your celery to last, place it in a "vase" with water as if it were a bunch a bouquet of tulips. This way fresh celery can last for weeks.
Celery can be frozen. Chop it up and place it in a plastic bag and suck out as much air as you can. The crispiness will be lost, but not the flavor.
Read more about celery
Read more about greens in Professional Secrets VEGETABLES