I can't bear the stuff raw but do use it in cooking. Usually though you only need a stalk or two. So last time I used some in a recipe I blitzed the whole lot separately and froze it in bags. I did some bags with one stalk and some with two.
Have taken some out to us tonight and although it is a bit mushy it cooked well. The real test will be in the end result I suppose but as its a spicy pasta dish I doubt it'll make much difference. I squeezed out the excess water and used the remaining mush.
I've done the same with spring onions and chillies with success. I do hate throwing things away.
I prefer my celery raw! Mum used to cook it and put a white sauce all over it for a side vegetable - I can eat that, but I'd rather not. I do occasionally cook it in soups so freezing would be fine for that.
I freeze peppers which are similar to celery in that they are a bit soft once defrosted, but as I don't eat them raw it doesn't matter. It makes them cook much quicker in a stir fry, or whatever, as they are softened already. I have chillies in the freezer too, courtesy of Tesco's reduced section although I do sometimes grow my own.
I chuck all sorts in the freezer - partly from watching Nigella freeze left over wine and so on and partly because there are so many times when I want a small amount of something and it galls me to throw the rest away. Next time I want a small amount of it I can go to my freezer.
After Christmas last year Tesco had masses of clotted cream, brandy sauce and so on left over and selling for 2-3p! Most of it said not suitable for freezing but we did anyway. It all came through fine. The clotted cream was slightly grainier, some of the sauces slightly runnier, but for the price I wasn't complaining at all. We will definitely be looking to do the same this Christmas - just hope Tesco over ordered again!