Cilantro has an interesting raw, fresh taste—in very small quantities. In larger quantities, I feel like I just chowed down on a forest.
Celery is NASTY. People talk about how it’s sweet and crisp, but to me it’s horribly bitter. It makes anything it’s put in bitter, too. I’ve discovered that even when it’s cooked down as the foundation of a soup stock or something, it deadens the taste of the food and makes it a little astringent.