Always peel just before consumption
Only peel celery when you need it. Until then, it should be stored in the vegetable compartment of the refrigerator. Peeled celery stalks do not keep for long and dry out soon after peeling.
- Peel the rhubarb - this is how you get rid of the tough threads
- Peel celery properly
- Freeze celery - rather blanched than raw
For this reason, you should first detach the outer rods from the perennial, and leave the rest of the perennials together.
Cut the celery apart
- Break off the required number of stems from the perennial by kinking the stalks outwards and tearing them off or cutting them from the base with a knife.
- If you use the entire celery, you can simply cut off the lower end generously. The lower, white part of the sticks tastes a bit bitter anyway.
- Also cut off the top, dried-up ends of the bars.
The light green celery leaves, which are still on the stalks, especially in the inner part of the perennial, are edible and have a very strong taste. They are far too good to be removed. If you need the celery stalks without leaves, you can separate the leaves and use them as a salad ingredient.
Wash the celery stalks
Before peeling, wash all celery stalks thoroughly under running water. A lot of earth can still adhere to the lower ends. Warm water and a vegetable brush are best for removing any debris from the fine grooves.
The two ways to pull strings
If you've peeled rhubarb stalks before, you can't go wrong with celery. The procedure is the same for both vegetables. Anyone who is not familiar with peeling vegetable stalks will have to practice a little with a sharp knife or a vegetable peeler.
Remove the threads with a knife
- Choose a small knife with a very sharp blade as it will be the most handy for this purpose and will effectively remove the threads.
- Take a stalk of celery and place the knife on the lower, thicker end.
- Use the blade to cut about 1 mm into the open end.
- Hold the severed piece of celery skin between your knife and thumb and pull the peel off the other end of the stick with a slight jerk.
- In this way, remove the whole rod from its shell piece by piece.
- Use this method to peel the rest of the sticks as well.
Remove the peel with a vegetable peeler
Peeling the sticks with a vegetable peeler is one of the practical tricks. However, this method also has disadvantages. The peeler not only removes the tough threads, but also a large part of the peel or the juicy part of the celery underneath. Not much remains of thin rods.
Do not peel very thin sticks
About 5-6 stalks, which are located entirely in the interior of the perennial, contain little or only in the lower end disturbing threads. They don't need to be peeled. Only the lower 2-3 cm can be freed from the still thin threads.
As soon as you start peeling one of these bars, you will clearly notice whether the peeling process needs to be continued. If no threads or very fine threads emerge, you can leave the peeling process alone.
Conclusion for quick readers:
- Edibility: Celery peel is edible; threads underneath, however, interfere with eating
- Preparation: cut up the perennial; Cut away the lower end and the dried up upper ends generously
- Leaves: are edible and very aromatic; process or remove as required
- Tip: Removed leaves do not have to be thrown away, they are ideal salad ingredients
- Washing: Wash the bars under warm water and brush with a vegetable brush.
- Step 1: Place a sharp knife at the bottom of the rod; Cut 1 mm
- Step 2: Hold the cut shell between your thumb and knife; pull it off the rod
- Step 3: Free the rod from the entire shell in several steps
- Vegetable peeler: is practical; but removes too much of the celery; therefore second choice
- Tip: thin sticks from the innren barely have any threads, so only peel the lower end
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How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
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