The Easy Way to Strip Celery Strings

After years of cooking with celery almost every day, I had no idea the strings could be removed. Then I came across a wonderfully simple method.

I use celery constantly: I chop it for mirepoix, stir it into soups and stews, fold it into chicken and tuna salad, and make more ants on a log than I can count thanks to two kids at home. Still, it had never occurred to me that I could do anything about the celery’s strings.

Recently, I saw an Instagram clip showing an amazingly easy way to lift those fibrous strands with a paring knife. I had not seen the trick before, and I had never really thought of celery strings as something I could control. They seemed like part of the deal, occasionally getting stuck in my teeth like tiny bits of dental floss.

As someone who enjoys a good produce-prep shortcut, like hulling strawberries with a fork or pitting peaches with pliers, I had to try it.

Why bother removing celery strings?

You do not have to remove the strings from celery. Even with years of cooking experience and a spouse who is a chef, this had never come up for me before. In the end, it is mostly a question of texture, and plenty of dishes do not need the extra step.

If the celery will be cooked, heat softens both the stalk and its fibers. Removing the strings matters more when celery is being served raw and crisp, especially in dishes such as chicken salad or Waldorf salad, where a tough strand can be a distracting bite.

How to remove celery strings

The method is very straightforward. Wash the celery, trim the stalk, and cut it in half crosswise so the strings come away more easily.

At the cut end, slide the edge of a paring knife or small knife just under the ends of the strings. Pin the strings between the knife and your thumb, then gently pull toward the far end of the stalk. The strands peel off in long, thin strips while the celery stays intact. Repeat around the outside of the stalk as needed.

I tried it, and it really works. Once you get the hang of it, it only takes a few seconds per piece, and it is oddly satisfying to see one long string come away in a single strip.

Am I going to start removing the strings from celery that goes into every pot of soup? No. But for raw celery or celery headed into a salad, where crunch is welcome but fibrous bits are not, I am officially sold. I only wish I had learned this sooner.

Do you usually peel your celery? Let us know in the comments below!