Celery yield: how much is usable after prep (AP to EP %)
Celery: about 73% usable going trimmed bunch to trimmed sticks, with a published range of 68–81%. That is a cost factor of 1.37: for every kilo you need ready to use, buy 1.37 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Trimmed bunch → trimmed stalks | 73% | 68–81% | Leaf ends, root end and trimming | 509 |
| Hearts → trimmed stalks | 77% | 71–83% | Leaves, stems and discoloured parts | 510 |
| Untrimmed catering pack → trimmed bunch | 89% | 87–91% | Trimming including leaves | 508 |
The leaf and root ends are about a quarter of a bunch. They go in the stock bag, which is the only way that quarter earns anything back.
How much to buy
As-purchased (AP) weight = the edible weight you need (EP) ÷ the yield. At 73%:
| Usable weight needed | Buy (as purchased) |
|---|---|
| 1 kg | 1.37 kg |
| 5 kg | 6.85 kg |
| 10 kg | 13.7 kg |
Cost works the same way: usable cost per kilo = the price per kilo you pay ÷ 0.73. At £1.00 a kilo as purchased, usable celery cost £1.37 a kilo.
Use 73% in the yield calculator →
Where the numbers come from
USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 509, 510, 508. These are averages from US samples of trimmed celery bunches, weighed before and after each stage of prep. Varieties, sizes, UK grading and your own knife work all move the number, which is why every row shows the range as well as the average.
Use these figures to plan and to sense-check. To cost a dish properly, weigh your own: weigh a case as it arrives, prep it the way you do in service, weigh what is usable, and put both weights into the yield calculator.
All ingredient yields · Yield calculator · How to work out yield percentage