Finely mincing celery from the "top down". That is, I wash the whole
head of celery under running water, shake it dry and slice off about
half an inch of the very
top leaves and stalks - making sure I leave the healthy leaves and
littls skinny "branches".

Then I slice down lengthwise about four inches on the big celery
stalks until they're all about an eighth of an inch across. Now if you
lay the whole head flat across the cutting board you can slice off
finely minced celery with a few whacks of a chef's knife. Fast,

Lynn fron Fargo