[greeneyes]

“The celery turns pale. I can’t imagine why anyone wants to do that? What is wrong with nice, green celery?”

I can't imagine why unless it influences the flavor.

We are very limited here for garden supply/seeds and plants. None of the gardening catalogs had any celery either, but I have some sources from the Internet that I'll try next year.

[afraidfortherepublic]

I suppose that it is why the grocery stores charge more for celery “hearts”. They are more tender, but I always feel like the produce manager has discarded the best of the vegetable.

Celery is such a nice, co-operative vegetable. You can use everything — leaves, stalks, root, and you can eat it raw, or cooked.

[Red_Devil 232]

I bet the "pale celery" is a marketing ploy. I know when I buy celery I usually pick up what is called "celery hearts" it is pale. The deep green I associate with tough stalks.

I have never had home grown celery so I would not know if the paleness means a tender stalk - other than the center of a bunch of celery is younger and tender.