Chard and celery tips

Q. Just wondered if there's any tips out there on saving soggy celery. I think it's just passed the cusp of being forever soggy, but I may be able to revive it. I am going to try cutting off the ends and standing it up in ice cold water or soaking it in water with a bit of vinegar. Should I dice it up and freeze it for the next time I make soup? What are your tips for saving celery?

Libby, Canada

A. In the future, when you buy celery, wrap it in foil and it will stay crisp longer. I've had limp celery that crisped back up after soaking in cold water with ice. It's surprising how far gone it can seem and still crisp again. Dicing and freezing it for soup or using it to make a soup stock is a great idea. You can freeze it as is or blanch it for three minutes before freezing. You can use it in spaghetti sauce, stuffing, stew or a beef roast. If you have a dehydrator, you can dry it, too.