Do You Have to Peel Celery?
Updated: Mar. 09, 2022
You can peel celery to avoid the tough strings—but you don't have to. It's up to your personal preference.
When it comes to greens, celery might be underrated. I’m not sure if there’s a more classic after-school snack than celery stalks and peanut butter! You can use celery to add texture and flavor to homemade soup recipes. In the Midwest, celery is a go-to relish tray vegetable. Plus, popping a stalk or two as a garnish in your bloody Mary is a great way to eat your greens.
Still, not everyone likes to eat celery raw, partially due to the stringy nature of the stalks. So, what’s the best way to peel celery? Here’s what you need to know.
Does Celery Need to Be Peeled?
You can peel celery if you’d like, but you don’t have to.
Let’s start with celery in its raw form: whole, fresh, and sitting on your counter after a trip to the grocery store. If you go in and cut or break off pieces, you may be left with some of the plant’s stringy attachments on the stalks. While these aren’t harmful to eat, they’re not necessarily pleasant, and can be tough to chew—especially for kids.
For science’s sake, these stringy bits are called collenchyma cells, which are essentially water-filled tissue that stiffens to give celery its crunch. It’s safe to eat, but we understand if you want to get rid of the tough parts.
So you don’t have to peel your celery stalks, but you definitely can if you want to. Be sure to keep the base of your celery to regrow celery from the scraps!
How to Peel Celery
We recommend the following two options when it comes to peeling your celery. Don’t worry—stripping a stalk of celery isn’t anywhere near as tedious as peeling other veggies (though we do have a handy potato-peeling trick).
Your first option is to use a knife. We recommend using a small, sharp paring knife in this case for easier handling. All you need to do is slice the visible string from the stalk’s base to top and remove it. Pretty simple, right?
You also have the option of using a vegetable peeler to rid your celery of any tough strings. This might take off more of the stalk than you’d like, but it’s a great option if you don’t feel comfortable wielding a knife.
The Best Ways to Use Celery
Blend of the Bayou
My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. —Ruby Williams, Bogalusa, Louisiana
Celery Gratin
This celery gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. —David Ross, Spokane Valley, Washington
Shrimp and Sausage Pasta
A creamy white sauce pairs well with the meat and slightly spicy seasonings of this pleasing shrimp and sausage pasta dish. —Taste of Home Test Kitchen
Cream of Celery Soup
This rich cream of celery soup recipe will warm up any family gathering or quiet evening at home. With just the right amount of onion flavor, it's creamy and crowd-pleasing. —Janet James, Bluff City, Tennessee
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Lentil White Bean Pilaf
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. —Juli Meyers, Hinesville, Georgia
Bacon Macaroni Salad
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana
Shrimp-Stuffed Poblano Peppers
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.—Tina Garcia-Ortiz, Tampa, Florida
Shrimp Gumbo
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas
Grilled Summer Sausage Salad
I love grilling vegetables, especially those straight from the garden. The summer sausage is a fun twist, and the veggies really get to shine in this main dish salad. Fresh garden herbs also taste great mixed into this salad. To amp up the flavor even more, try grilling romaine lettuce instead of using a salad mix. —Noelle Myers, Grand Forks, North Dakota
Pressure-Cooker Bloody Mary Pot Roast
When I picked up a bottle of Bloody Mary mix, the clerk said she sometimes uses it to marinate a roast. I gave that a try and then decided to add more of the flavors that others love in a Bloody Mary, like pepperoncini and celery. —Renee Page, Rochelle, Illinois
Stone Soup
After reading the Stone Soup story, we enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor! —Taste of Home Test Kitchen
Ragin' Cajun Eggplant and Shrimp Skillet
We always have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onions, bell peppers, tomatoes and eggplant—some key ingredients of this dish. This recipe turns Cajun with the holy trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
Chunky Beef Vegetable Soup
For a satisfying lunch or dinner, serve bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day. —Lorraine Caland, Shuniah, Ontario
Pecan-Cornbread Dressing
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen
Veg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Hearty Homemade Chicken Noodle Soup
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. —Norma Reynolds, Overland Park, Kansas
Corn Stuffing Balls
My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. —Audrey Groe, Lake Mills, Iowa
Turkey Almond Salad
Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper. Everyone liked this so much that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. —Donna Rear, Olds, Alberta
Special Scalloped Corn
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also a smart idea for when you need to prepare a dish ahead of time—easy baking is all it takes to finish it up. —J. Brown, Fort Dodge, Iowa
Jamaican-Style Beef Stew
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Moist Poultry Dressing
Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it’s made in the slow cooker. —Ruth Ann Stelfox, Raymond, Alberta
Cornish Hens with Wild Rice and Celery
Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. —Nancy Horsburgh, Everett, Ontario
Acorn Squash with Cranberry Stuffing
If you have squash or cranberry lovers at the table, here’s your new go-to recipe. It’s colorful, the blend of flavors is delicious and it’s a fitting addition to a Thanksgiving menu. —Dorothy Pritchett, Wills Point, Texas
Turkey Spaghetti Casserole
My mom made this creamy and comforting dish while I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple yet tasty meal. —Casandra Hetrick, Lindsey, Ohio
Almond-Apricot Chicken Salad
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
Amish Chicken Corn Soup
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
Favorite Hamburger Stew
I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. —Marcia Clay, Truman, Minnesota
Sunflower Strawberry Salad
We have an annual strawberry festival in our town, so recipes with strawberries are popular here. I have served this salad at luncheons and have always received compliments. —Betty Malone, Humboldt, Tennessee
Corn Dog Casserole
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
Carrot Chowder
My husband's grandmother passed this recipe on to us, and it's just wonderful—especially with a basket of warm, fresh bread on the side. This soup freezes well. —Wendy Wilkins, Prattville, Alabama
Broccoli Salad Supreme
People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon
Originally Published: March 09, 2022
