In all of my cooking I don’t think I’ve every used up a whole bunch of celery. I only need so much. Always looking for the smallest bunch I could find, I still had to throw some of it away because it just wouldn’t keep long enough. But I found something new (new to me, anyway). Someone online posted the following: “I don’t need celery often, but many of my recipes use it. A hint from my son John, a chef at an upscale Italian restaurant. Keep Celery fresh for up to 6 weeks! Take store wrapping off, rinse and shake dry of most water. Completely wrap in aluminum foil, keep in fridge crisper and whenever you need fresh crisp celery it’s there!” I tried it and it works.