I grew some celery. It’s not as big as the grocery store. But it has more flavor. Is it okay to eat?

Chat: Yes, it is completely safe (and usually much tastier) to eat!
What you’ve harvested is actually the true standard for homegrown celery. Commercial growers flood their crop with water and chemical fertilizers, and often use a technique called blanching (shading the stalks from sunlight as they grow) to produce thick, pale, watery stalks.
When grown at home without those industrial tricks, celery turns out thinner, darker green, and far more concentrated in natural flavor, aromatics, and nutrients.