put in water with some ice for a few minutes, and you can also do this with lettuce!
osmosis
Freezing ruptures the cell walls, which gave the celery its structural firmness.
Plasmolysis
Distilled water is hypotonic, which makes the celery fresher. NaCl solution is hypertonic to the celery cells making them limp.
First of all, you need to cut the celery into about six pieces or more.However you want. Top it off with whip cream or even better...sour cream. You can also top it of with salsa or cream cheese. You can also bake it if you like!:) I'm not sure if this is a celery crisp, but its good!
Because a hypertonic solution will take away the water from the plant, making the plant limp.
It usually becomes quite limp and no longer crisp when bitten into.
it will become frozen and it will not taste good
Don't cut lettuce with a knife; tear it instead. Before you refrigerate it, put it into a plastic bag and twist to seal. It will stay crisp for quite a while. The same technique works for celery and other vegetables. There are special lettuce containers available but they're a waste of money; a simple plastic bag does the job just fine.
If you put the lettuce in fresh water there are more salts in the leaf than in the water, so the water will move back into the cells and make them rigid again, because the cells will swell. So if your lettuce in limp, laying it in water will make it crisp again.
It will look limp and insipid. When cilantro is fresh it has a crisp feel and looks brilliant green
The beans that have gone limp are either lacking in water, or have completely ripened. You can try watering the plant to see if they firm up again; if not, they are probably fully developed. In this case you can remove the beans from the pods and either eat them right away or allow them to dry for later consumption - or they can be saved for next years seed.