The determination of celery’s edibility relies on observing specific physical characteristics. Fresh celery typically exhibits a firm, crisp texture and a vibrant green color. Deviations from these characteristics, such as limpness, discoloration (yellowing or browning), or a strong, unpleasant odor, suggest degradation. For instance, if celery stalks bend easily and feel soft rather than snapping when pressure is applied, its quality is likely compromised.
Recognizing when celery is no longer suitable for consumption is crucial for preventing foodborne illness and ensuring optimal flavor. Utilizing compromised celery can result in an undesirable taste and texture in dishes. Historically, visual and olfactory assessments have been essential methods of evaluating food freshness before widespread refrigeration and standardized expiration dates. These techniques remain valuable tools for discerning produce quality.
