this post was submitted on 26 Mar 2026
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If you pull back from one edge, those fibres come away cleanly. A clean and well prepared celery rib is a fine thing.
Celery ribs add texture more than flavor. They hold up relatively well after simmering which is why they are added to many stewed meat recipes. Celery as a flavor is hard to imagine because it is so diluted in it's raw form. The leaves hold more flavor and I'll usually chop them with additional aromatic herbs to add at the end. Incidentally, celery salt on a Chicago dog is an absolute must.
I find that the freshest celery has more flavour, it's a subtle grassy sweetness that is easily cooked off. Shorter cooking methods retain it better.
Interesting, I find fresh celery to have a massive flavor, very strong and makes my tongue somewhat numb if I eat a few whole sticks with no dip, similar to clove numbness. Not at all sweet or grassy, though cooking does seem to destroy whatever it is that makes my mouth numb..
I like celery and all, but I’m apparently getting a different experience of it..
I LOVE Chicago dogs, but the celery salt is a deal breaker. It tastes like someone handling industrial chemicals mishandled my food. I'll put ketchup on it before celery salt.
(For the record, I really don't give a hoot if someone wants to put ketchup on their hotdog, and if people like celery salt, more power to you. Personally though, the flavor is absolutely offensive.)
And a touch of ketchup
I always knew celery was meat. The truth was hidden from us for so long!
Your post led me to a shopping list, but I didn't have the strength to plan for it raw... Going to make lentil soup apparently. It'll take away all the stringiness while eating I guess but still have most of the nutritional fiber I think?
That's what I understand to be the case, but I don't have the means to confirm this independently 🫠