Celery is an essential ingredient in a range of foods. Its crisp, aromatic quality is commonly blended with the sweetness of onions and carrots to form the holy trinity in vegetable broth. It is found on nearly every veggie-and-dip display, and you can’t make a traditional Thanksgiving stuffing dish without it.
However, as much as it is adored, home chefs frequently just use the stalks of the celery plant, ignoring the beautiful and flavor-packed celery leaves. Who can blame them, after all? Celery is frequently offered in supermarkets as bundles of celery hearts without leaves. But take notice: this is a sales ploy that persuades customers that they are receiving the finest.
Now, you are not only wasting the delicious leaves, which have a fennel or anise flavor, but you are also sacrificing food, or money, when you buy celery this way.
Fortunately, you can usually obtain celery with the leaves still attached, especially during the cooler growing seasons at the farmers’ market.
Also, if your supermarket does not have celery with the leaves attached, ask them to get some! And besides, you are entitled to the entire vegetable, even the leaves. While cooking, you may always add spices or herbs to your meal, which always adds a lot of flavor. What about celery leaves, though?
When you add them, they do not always cook all the way through. Alternatively, you might have used them in a tasty salad. But is it possible to eat them raw, or do you have to cook them each time? Is it fine to consume them even if they have been cooked? I know herbs and spices are not for everybody, and we might all benefit from a quick review! And that is what we will be looking at today!
Celery leaves are divided into two layers, either of which may be eaten raw or cooked. You may use them whole or cut them up into little pieces like leafy herbs.
The outer leaves are usually chewy and fibrous, and are best used in prepared recipes to avoid adding undesirable texture.
Fortunately, they have the most flavor (even more than the stalks) and will not be overpowered by the other herbs and spices in a rich stock or broth. The softer, inner leaves have a more delicate flavor and consistency, making them ideal for serving raw as a garnish or in a salad.
I feel like you need to know what to do with celery leaves now that you have them. To begin, note that the outer and inner leaves have different flavors and should be utilized accordingly. The dark green outer leaves have a strong flavor, much stronger than the stalk, yet they can be stiff and fibrous. Use them in dishes where the texture won’t detract from the flavor! They are wonderful if cooked (till soft) in soups and stews, or crushed in sauces and purees.
The inner leaves, which range in color from pale green to chartreuse, are significantly more sensitive and delicate. They still have a stronger celery flavor than the stalks, and you will be amazed at how much flavor they have.
Their delicate texture, on the other hand, is fine enough to consume uncooked. These are delicious in salads and as a garnish. For any dish that asks for celery, slice them along with the stalks, but be aware of their stronger flavor to avoid overpowering the meal!
Did you know that Cook’s Illustrated recommends wrapping celery stalks in aluminum foil instead of the plastic bag they arrive in? To keep them fresh longer? Why? Because this keeps moisture out while allowing ethylene gas to escape, which helps veggies mature.
If you only need a stalk or two but don’t want to utilize the leaves right away, keep them separately. Put them in an air-tight container in your crisper drawer with a moist paper towel to keep them fresh for many days.
Feel free to puree the leaves with a tiny quantity of water or oil, then freeze the mixture in ice cube trays to keep them fresher for longer. Keep the frozen leaf cubes in an airtight container in the freezer. Then, use one cube in stocks, soups, stews, or sauces anytime you would like a celery flavor boost.
I know that most of you are looking for some more fun tips on how to use celery leaves. I would recommend you to give my list a try!
Light or dark celery leaves may be tossed into almost any salad, including tabbouleh. The tartness of the black parsley leaves is softened by the lemony dressing.
To prepare DIY celery salt, mix kosher salt and a fistful of dried celery leaves. The recipe instructs you on how to dry celery leaves in the oven or microwave. The taste will be greater if you use dark leaves.
In this twist on conventional pesto, dark celery leaves are used instead of spicy arugula leaves. Toss celery pesto over pasta, spread it over pizza and toast, mash it up with soft cheese and serve as a dip, mix a tablespoon with oil and vinegar for salad dressing, and pour it into stews! I think you get the point.
A surprisingly decent mixture is celery and eggs, a beat away from the usual omelet mix.
Celery is a meal suitable for a prince cooked with a budget of pauper. Sprinkle the delicate, juicy beans with the pale green, celery leaves and maybe a dizzy stalk or two. Just dress them with an olive oil spritz and a lemon squash.
In the core of a robust celery risotto, full-flavored in-season celery – leaves and all.
As you might know by now, celery leaves are high in nutrients. Keep the leaves in the freezer in an airtight bowl and then pump into the healthy smoothie or celery juice to start your day effectively! This is by far my favorite way to use celery leaves! Easy and healthy!
In conclusion, celery leaves may be used in a multitude of ways: they give a lovely, strong taste to salads, soups, and stews, and they are also filled with nutrients. Keep in mind that the finer leaves of celery have a stronger flavor than the stalks. As a result, don’t overdo it and let it dominate your meal!
The leaves provide the majority of the plant’s calcium, potassium, and vitamin C, as per Healthline. How often do you use celery in your day-to-day cooking routine? Do you plan on using the leaves frequently too? Let me know in the comments section below! I hope you found this article on celery leaves interesting!