How do I convert kg to pounds for any ingredient?

Converting kg to pounds is pure weight maths that applies to any food, not just celery, so 1 kg is always 2.2 pounds. For other amounts, or to add kilograms and stone, the weight converter at the link below handles grams, ounces and pounds in both directions.

Convert Celery from Kilograms to Pounds

Celery converter

Use the tool below to convert celery from Kilograms to Pounds.

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 pounds is a kg of stalks?

A kg of stalks is 2.2 pounds. This is a pure weight conversion, the same for any food, so the ratio never changes with size or density. Use the converter above for any amount, or the weight converter linked below to add kilograms and stone.

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.

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

Convert from

Convert to

Stalk sizeSize applies to whole stalks (small / medium / large).

Result

2.2 lb

Common Celery conversions

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

Kilograms	Pounds
0.25 kg	0.55 lb
0.5 kg	1.1 lb
1 kg	2.2 lb
2 kg	4.41 lb
3 kg	6.61 lb

Celery conversion chart

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

kg	lb	stalks	cups	cups (US)	g	oz
0.25 kg	0.55 lb	6.25 stalks	2.48 cups	2.58 cups (US)	250 g	8.82 oz
0.5 kg	1.1 lb	12.5 stalks	4.95 cups	5.15 cups (US)	500 g	17.64 oz
1 kg	2.2 lb	25 stalks	9.9 cups	10.31 cups (US)	1000 g	35.27 oz
2 kg	4.41 lb	50 stalks	19.8 cups	20.62 cups (US)	2000 g	70.55 oz
3 kg	6.61 lb	75 stalks	29.7 cups	30.93 cups (US)	3000 g	105.82 oz

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.

Variety	Best for
Pascal	Soups, stocks, and mirepoix: the standard dark-green supermarket celery, sturdy and bold.
Celery hearts	Raw eating, dipping, and salads: the pale inner stalks of any bunch, tender and milder.
Golden / Self-blanching	Salads and crudités: blanched pale yellow stalks, mild and crisp.
Chinese celery	Stir-fries and Asian soups: thin hollow stalks with a strong herbal aroma.
Cutting (leaf) celery	Garnish 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 pounds is a kg of stalks?: A kg of stalks is 2.2 pounds. This is a straight weight conversion, so half (0.5 kg) is 1.1 pounds and double (2 kg) is 4.41 pounds. The ratio never changes with celery size or density, so the same figure works for any quantity you measure. Open the celery converter
How do I convert kg to pounds for any ingredient?: Converting kg to pounds is pure weight maths that applies to any food, not just celery, so 1 kg is always 2.2 pounds. For other amounts, or to add kilograms and stone, the weight converter at the link below handles grams, ounces and pounds in both directions. Kg to pounds converter
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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