I buy at least 3-4 bunches and freeze it for the winter. It's simple to freeze--just wash, chop and package.
Many recipes call for chopped celery.
Have yours ready to go all winter long!
To wash it, I cut it first; put it in the sink or a bowl of water and swish it around for a while. Drain and rinse well. Then pat out the excess moisture between towels or in a salad spinner.
To chop it, I first cut off the fat core end, then pull off the leaves with their skinny stems. Set the leaves/stems aside. Then chop as for a recipe.
I package it in 1/2 and 1-cup amounts in sandwich or snack bags; then put all the smaller bags in a gallon ziploc bag and label.
For the stems, I first package a couple of good fistfuls of leaves in a freezer ziploc to be used for making chicken/beef/pork broth or soups. 4-5 leaves gives plenty of flavor to a large pot of soup or broth.
The rest of the leaves, I make celery broth as follows: Put leaves in a pot, cover with 4-6" of water and then slowly simmer until the water is about half as much. Strain out the leaves, cool the broth completely, then package as above in 1-cup packages. Celery broth is awesome for cooking rice, lentils or couscous; for adding to soups or stews; or as a substitute for water in any recipe.