Convert Celery from US cups (chopped) to Whole Stalks

Celery converter

Use the tool below to convert celery from US cups (chopped) to Whole Stalks.

A small celery stalk is around a quarter to a third the weight of a large one, so 'three stalks' in a mirepoix or stock can swing the result. Pick the right size below to keep soups and tuna salad on target.

How many stalks are in a US cup?

One US cup of chopped celery needs about 2.42 medium stalks. With small stalks that rises to roughly 5.71, and with large stalks it drops to about 1.52. Enter the US cups your recipe asks for to read off how many whole stalks to chop.

Want to know how much juice you can get from stalks? Try our juice calculator →

After a crisp, anise-scented bulb instead? The fennel converter handles whole-bulb counts and sliced cups across small, medium, and large sizes. See our Fennel converter.

No measuring cups? The tool below gets you close, and a measuring cup set keeps every batch the same.

Scoop it right, get measuring cups

Enter an amount, pick your units, and set the size for counting whole stalks.

Size applies to whole stalks (small / medium / large).

Result

2.42 stalks

Common Celery conversions

Quick reference for celery at medium size. Switch the size in the converter above for small or large.

US cups (chopped)stalks
0.25 cups (US)0.61 stalks
0.5 cups (US)1.21 stalks
0.75 cups (US)1.82 stalks
1 cup (US)2.42 stalks
1.5 cups (US)3.64 stalks
2 cups (US)4.85 stalks
3 cups (US)7.28 stalks

Celery conversion chart

The chart below shows how whole stalks (medium size) convert to cups, grams and ounces.

cups (US)stalkscupsgozlbkg
0.25 cups (US)0.61 stalks0.24 cups24.25 g0.86 oz0.05 lb0.02 kg
0.5 cups (US)1.21 stalks0.48 cups48.5 g1.71 oz0.11 lb0.05 kg
1 cup (US)2.42 stalks0.96 cups97 g3.42 oz0.21 lb0.1 kg
1.5 cups (US)3.64 stalks1.44 cups145.5 g5.13 oz0.32 lb0.15 kg
2 cups (US)4.85 stalks1.92 cups194 g6.84 oz0.43 lb0.19 kg

Celery varieties and best uses

The conversions above are the same whatever variety you use; the difference is what each is good for. Here is how the common celery varieties compare.

VarietyBest for
PascalSoups, stocks, and mirepoix: the standard dark-green supermarket celery, sturdy and bold.
Celery heartsRaw eating, dipping, and salads: the pale inner stalks of any bunch, tender and milder.
Golden / Self-blanchingSalads and crudités: blanched pale yellow stalks, mild and crisp.
Chinese celeryStir-fries and Asian soups: thin hollow stalks with a strong herbal aroma.
Cutting (leaf) celeryGarnish and herb use: grown for fragrant leaves, stalks too thin to chop by the cup.

Which should I pick?

For everyday soups, stocks, and mirepoix, Pascal is the default: the standard dark-green supermarket celery, with sturdy stalks and bold flavour. No Pascal? Celery hearts (the inner pale stalks of any bunch) are more tender and milder, the pick for raw eating, dipping, and salads. Reach for Chinese celery only when a recipe wants its strong, herbal aroma in stir-fries; the stalks are too thin and pungent for Western soups.

Frequently Asked Questions

How many cups is one medium stalk?
One medium stalk (about 40 g) gives roughly 0.4 cups of chopped flesh. A small one (around 17 g) yields about 0.17 cups and a large one (around 64 g) about 0.63 cups, so set the size selector to match the stalks you actually have before you trust the figure. Open celery converter
How many stalks make one cup chopped?
You need about 2.53 medium stalks for one cup of chopped celery. With small stalks that rises to roughly 5.94, and with large stalks it drops to about 1.58. The converter runs both ways, so enter the cups your recipe asks for and read off how many whole stalks to chop.
How much does a medium stalk weigh?
A medium stalk weighs about 40 g, with a small one around 17 g and a large one near 64 g. That range changes the weight of any recipe that counts stalks by the piece, so set the size selector to match what you actually have before trusting a cup or gram figure.
Which celery variety should I use?
For everyday soups, stocks, and mirepoix, Pascal is the default: the standard dark-green supermarket celery, with sturdy stalks and bold flavour. No Pascal? Celery hearts (the inner pale stalks of any bunch) are more tender and milder, the pick for raw eating, dipping, and salads. Reach for Chinese celery only when a recipe wants its strong, herbal aroma in stir-fries; the stalks are too thin and pungent for Western soups.

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