Many recipes for casseroles, salads and soups call for finely chopped, or minced, celery. Mincing is a basic cooking skill that isn't difficult but requires a knack with the knife and some practice. Select firm, light green celery with fresh, bright leaves and no bruises, discoloration or wilting. Avoid soft, limp celery.
Step 1
Pull the celery stalks apart. Discard damaged stalks and then rinse the stalks thoroughly to remove sand and dirt.
Step 2
Trim the leaves from the top of the stalks, then cut off the thick, white bottoms.
Step 3
Cut the celery into uniform, 2- to 3-inch lengths, using a chef's knife, then cut each stalk lengthwise into thin strips about 1/8 inch in diameter.
Step 4
Hold the strips with your non-cutting hand, then cut across the strips to produce evenly diced cubes measuring about 1/8 inch.
Step 5
Gather the celery into a neat pile. Steady the tip of the knife against the cutting board, using the fingertips of your non-cutting hand. Grasp the knife handle in your other hand and use a steady rocking motion, with the tip remaining on the board, to mince the celery.
Step 6
Move the knife a 90-degree angle. Continue to rock the blade back and forth until the celery is very fine. However, don't over-chop, as excessive chopping results in mushy texture and loss of nutrients.