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Celery Leaves: Cook or Discard them?

September 24, 2010 By: Anna80 Comments

Home Grown Celery

Since becoming a gardener, I am constantly looking of ways to use every part of the vegetable.  Over the years, I have learned that cauliflower, turnip, and broccoli leaves are amazing.  See here for a recipe for greens to die for.  Simple easy and addicting. I have even tried cooking sunflower leaves but when they are big, they are tough and I just don’t care for them.

This was my first year growing celery.  What a beautiful plant.  I have to admit, it was a reasonably easy plant to grow and stands erect and full.  Since a hard frost is coming, I have to start pulling it.  I don’t know if it is the seed that I chose or perhaps if I had a longer growing season, but the stalks were kind of thin. And what do I do with those gorgeous celery leaves?

Can I use the leaves for cooking?

As I was cutting up the stalks, I thought to myself, don’t toss the leaves in the compost. Find out what you can use them for?  Have any of you used celery leaves for soups?

Always the curious one, I tasted a leaf.  It tasted like celery (duh) but was a little bitter for me. In fact my celery was bitter too.

Bitter Home Grown Celery

In my process of looking to find out about the uses of celery leaves, I learned that  I did not blanch the celery before I harvested it.   What an odd term.  How do you blanch celery? Thoughts of boiling water for three minutes, plunging celery in the water, and then cooling it on ice ran through my mind.   Am I stupid?  Why would I do that?

So, how do you blanch celery without making it wimpy?

Basically, a couple weeks before you harvest, you block the sunlight from the celery.  See here for how you make garden celery sweeter Next year, I will make ready made trenches to make it easier to blanch.  Heck, why not call it what it is.  Bury the celery!

So, how can you use the celery leaf?

  • 9 times out of 10 comments, I would see, use the leaves for soup.
  • Use them in casseroles.
  • Substitute for cilantro. I hate cilantro so this is easy idea.  Do you think that this is a good substitution for cilantro?
  • Use them in salad.
  • Use them in soup or stock
  • Check out this recipe, Mushroom Carpaccio with Pecorino Toscano from Epicurious, where they use 1/4 cup of celery leaves.

Storing celery leaves

How to cook with celery leaves

Not making soup right now?  Me neither.  So, I decided to dry my leaves in the oven for 30 minutes at 200 degrees. (See picture of leaves ready to go into the oven.) The above article said you can freeze them too or dry them in a paper bag.  The dried leaf was crispy like a potato chip.  Not bad either.  Less bitter than when it was fresh.

Just in case you want to buy them, I sell them through Anna Lee Herbs.  It is a hot item!

So, what have you used celery leaves for?


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  • 6 Bean Leaves Recipes: Bean Leaf Pesto +More
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About Anna

Anna Hackman is the editor of Green Talk, and owner of The Naked Botanical and a avid (okay obsessed) gardener. She also loves video and podcasting and hosts Green Talk TV and Green Talk Radio. Her most important role is being a mother of four boys.

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Comments

  1. 2

    David@ As Seen on TV says

    October 11, 2010 at 5:40 pm

    Never even thought about celery… I need to put this in my garden and good looking out on the leaves being edible I would never have thought to even inquire about that! This was our first year doing a garden so all the tips I can gather the better.

    Reply
  2. 3

    Jolie says

    March 29, 2011 at 12:01 pm

    Add them in pickle jars, for flavouring. Or simply use them fresh to garnish soups, instead of or along with parsley or cilantro.

    Reply
    • 4

      Anna@Green Talk says

      April 3, 2011 at 4:30 pm

      Jolie, I like the pickling idea. Do you leaves for anything else? Anna

      Reply
  3. 5

    Johnny says

    April 7, 2011 at 7:47 am

    I add them into a lot of my smoothies. They are supposedly quite rich in Vitamin C! 🙂

    http://blenderexperiments.blogspot.com/
    (http://www.whfoods.com/genpage.....38;dbid=14)

    Reply
  4. 6

    Brian says

    April 17, 2011 at 8:22 pm

    “The Joy of Cooking” has a recipe for black eyed peas that calls for using celery tops while cooking the peas. You discard the leaves after the first phase of cooking, but they make the cooking liquid very flavorful.

    Reply
    • 7

      Anna@GreenTalk says

      April 17, 2011 at 9:40 pm

      Brian, I wonder if you can get me that link. I grow black eye peas.

      Reply
      • 8

        Brian says

        May 18, 2011 at 9:19 am

        Anna,

        I have an older edition, so I can’t give you the page number of the recipe in the newer book, but you can get it from amazon (or locally) and look up black eyed peas in the index: http://www.amazon.com/gp/produ.....0743246268

        Or if you poke around you may find a similar recipe online.

        Reply
  5. 9

    Rachael says

    May 18, 2011 at 9:01 am

    The best way to blanch celery is right from the start, cover each stalk with a box. I use orange juice or milk boxes, just cut the top off and put it over the celery. Also, you can just take the large black containers that you purchase veggie starts in, and place that over top. It works great 🙂

    Reply
  6. 10

    Birdeena says

    June 12, 2011 at 4:15 pm

    Awesome article! I wanted to know what to do with my celery leaves and found your site. I actually planted my celery last year and it frosted before I could harvest it…to my surprise it came back up full force this year and it’s HUGE! YAY! BUT I didn’t thin it out and so the stocks are a bit on the small side…I tried one today and it was bitter, but finding your article I am going to “blanch” my celery! Thanks for the tips! Do you know how to make celery salt? I might google that too :o)

    Reply
    • 11

      Anna@GreenTalk says

      June 12, 2011 at 11:01 pm

      According to this article, celery salt is made from the celery root bulb. See http://www.modernbeet.com/archives/269. It is a different vegetable. I used it once to make mashed potatoes.

      So, cool that your celery came back. What zone are you? Anna

      Reply
      • 12

        Birdeena says

        June 12, 2011 at 11:59 pm

        I am in Idaho. It’s amazing what we can grow here!

        Reply
        • 13

          Anna@Green Talk says

          June 14, 2011 at 4:26 pm

          Birdeena, is it the soil, the temperatures? Anna

          Reply
  7. 14

    CeleryDeath says

    July 15, 2011 at 11:04 am

    Celery leaves are poisonous! Do your research. You can eat the stalk, but steer clear of the leaves!

    Reply
    • 15

      Mariela Ravelo says

      August 26, 2011 at 12:06 am

      Celery leaves TEA lowers your cholesterol! I am desperately looking for celery leaves to buy and make my tea and they are so hard to find in the store. Does anybody know where I can buy them?
      I have been drinking my celery leaf tea regularly and it is very refreshing. I really love it!! And if it helps me lower my cholesterol, I definitely want to continue wiht it.

      Reply
      • 16

        Anna@Green Talk says

        August 26, 2011 at 1:30 am

        Mariela, have you tried buying celery from a local farmers’ market. The leaves should still be on the salk. Do you dry the leaves to make tea? Anna

        Reply
      • 17

        E says

        May 28, 2015 at 2:18 pm

        you mentioned having a hard time finding celery for lowering your cholesterol…..
        try also to use turmeric and fenugreek for the same cholesterol issue. You can google it and find alot, or maybe this website has something too

        Reply
      • 18

        Mona martinez says

        April 19, 2016 at 2:59 am

        True… I do my celery tea too for hypertension…

        Reply
    • 19

      Anna@Green Talk says

      August 26, 2011 at 1:28 am

      This is absolutely not true. Can you give me a cite. I eat them all the time and as you can see, I am still here.

      Reply
    • 20

      Shandrissima says

      November 9, 2011 at 10:27 am

      What are your sources for this information? All research I have done say exactly the opposite. Celery isn’t a member of the belladonna family as widely believed and anyway just because belladonna is poisonous doesn’t mean other members of that family are!

      Reply
      • 21

        Anna@GreenTalk says

        November 9, 2011 at 10:36 am

        Shandrissima, I agree. In fact, I just dried a bunch of leaves in the dehydrator from this year’s crop. Am again, I am not dead.

        Reply
    • 22

      Liz says

      June 7, 2013 at 6:25 pm

      Really? Cause I’ve eaten them before and I’m still alive. I believe you’re getting celery confused with rhubarb there buddy.

      Reply
      • 23

        Anna@Green Talk says

        June 7, 2013 at 9:54 pm

        Liz, are rhubarb leaves poisonous? Anna

        Reply
        • 24

          Nicki says

          July 11, 2013 at 7:42 pm

          The leaves on rhubarb plants are quite toxic. You have to eat a LOT to achieve a lethal dose in an otherwise healthy adult, but it can still make you quite sick. The leaves have also been known to kill livestock, particularly back in WWI when feed stocks were scarce. Try a google search for rhubarb leaves and you’ll find a variety of sources on the dangers, symptoms and treatment of rhubarb poisoning.

          Reply
          • 25

            Anna@Green Talk says

            July 11, 2013 at 10:25 pm

            Thanks Nicki for sharing this information. Anna

    • 26

      Macrocompassion says

      March 8, 2015 at 6:24 am

      Celery leaves are NOT poisonous! I’ve been eating them for years, both cooked and raw and look at me…ah…

      Reply
    • 27

      Linda says

      October 4, 2018 at 10:50 pm

      How do you know that ??? I have been cooking with the leaves for years. Please answer back. Thank you.

      Reply
    • 28

      Rainbow says

      May 13, 2019 at 8:01 pm

      Research done. Celery is safe. Celery leaves are safe. Eat up me hearties, yo – ho!

      On that note, I usually use celery leaves in my salads, soups, stir-fry, even pickles. It is tasty and nutritious! The inner leaves are usually sweet and tender while the outer leaves are tangy and bright! Delicious 💕

      Reply
    • 29

      Kathryn K says

      October 5, 2022 at 6:26 am

      LMAO! Back up your comment with your source of where it states celery leaves are poisonous don’t be spouting something inaccurate!

      Reply
  8. 30

    Krystal says

    November 30, 2011 at 10:35 pm

    I make top ramen and throw them in along with green onions & baby bok choy. They add a really nice flavor to the soup and they’re tasty when they’re cooked 🙂

    Reply
    • 31

      Anna@Green Talk says

      December 1, 2011 at 9:24 pm

      Krystal, sounds yummy. What is top ramen? ramen noodles? Do you have a link to your recipe? Anna

      Reply
  9. 32

    Sabrina says

    March 19, 2012 at 8:57 pm

    I chopped them up finely and add them to my scrabbled eggs 🙂 … I’ve done this since i was 17. Haha

    I don’t like eggs alone, without ketchup and was looking for a healthier alternative for flavour.

    Reply
    • 33

      Anna@Green Talk says

      March 19, 2012 at 11:08 pm

      Sabrina, sounds yummy! What a great way to use them. Anna

      Reply
    • 34

      simon says

      May 5, 2012 at 10:33 pm

      Great idea – tried it today. Used to use parsley in my scrambled eggs for a bit of green, but celery leaves are much tastier. Thanks for the tip.

      Reply
  10. 35

    Joel B says

    May 10, 2012 at 11:24 am

    Today I bought a celery leaf plant in Jerusalem thinking it was a new type of parsley. Thanks for the suggestions.

    Reply
  11. 36

    Farah says

    May 16, 2012 at 5:01 am

    i was looking for some ideas what to do with celery leaves..and ended up on your page…well great ideas…now i know what to do with them…:)

    Reply
  12. 37

    Crandolyn says

    May 19, 2012 at 2:02 pm

    I prefer the inner, pale green leaves that grow on the inside small stalks of a head of celery. That’s a “secret ingredient” in my potato salad and apple salad. I just chop up 2-3 of the small stalks with all their leaves and put them in anything. My whole family prefers these to the large, normal stalks. I usually give away the big outer stalks as they are strongly flavored and have those nasty “strings” in them.

    Reply
    • 38

      Lani says

      May 27, 2012 at 3:00 am

      those bigger stalks are great for soups or juicing.

      Reply
      • 39

        Anna@Green Talk says

        May 27, 2012 at 6:46 pm

        Lani, thanks so much for the advice. What is your favorite juicing recipe? Anna

        Reply
        • 40

          Lani says

          May 27, 2012 at 8:21 pm

          I don’t really have a recipe, I just chuck stuff through the juicer. An orange, quarter of a beetroot (because I don’t like beetroot much), two or three carrots, a couple of celery stalks (more if it looks like they’ll go bad soon), a SMALL clove of garlic, a one inch slice of fresh pineapple.

          Reply
          • 41

            Anna@Green Talk says

            May 29, 2012 at 9:25 pm

            Lani, sounds yummy! Thanks for the recipe. Anna

  13. 42

    Lisa says

    July 7, 2012 at 3:42 pm

    I made a pesto with the leaves and basil. I adapted this recipe from Cooks Illustrated.

    MAKES 3/4 CUP, ENOUGH FOR 1 POUND OF PASTA
    Pounding the basil releases its flavorful oils into the pesto more readily. Basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. For sharper flavor, substitute one tablespoon finely grated pecorino Romano cheese for one tablespoon of the Parmesan. The pesto can be kept in an airtight container, covered with a thin layer of oil (1 to 2 tablespoons), and refrigerated for up to four days or frozen for up to one month.
    INGREDIENTS
    1/4 cup pine nuts, toasted (or substitute almonds or walnuts-I used walnuts)
    3 medium cloves garlic, unpeeled
    2 cups packed fresh celery leaves
    ½ cup packed fresh basil fresh parsley leaves (optional)
    7 tablespoons extra-virgin olive oil
    Salt
    1 tsp lemon zest
    1 tbsp lemon juice
    1/4cup finely grated Parmesan cheese or Pecorino Romano (or leave out for vegan).
    Ground black pepper

    INSTRUCTIONS
    1. Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
    2. Place the celery leaves and basil in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
    3. Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the zest and lemon juice.
    Stir in the Parmesan and season with salt and pepper to taste. (I didn’t put in the cheese and it tasted great- so it could be a vegan pesto without the cheese).
    Serve over pasta or with cherry tomatoes, or crudite.

    Reply
    • 43

      Anna@Green Talk says

      July 7, 2012 at 11:12 pm

      Lisa, that is amazing. I know you said to leave out the cheese for vegan, but will it not have that sharp pesto taste? I used nutritional yeast once and it was too bitter. Anna

      Reply
  14. 44

    hank says

    July 27, 2012 at 10:05 pm

    Thank You so much for all the garden info you provide.
    It’s the greatest thing to me to go out in the garden and pick a leaf of celery or parsley and chew it while checking the rest of the garden.
    Appreciate your efforts ,advice and suggestions. I know it’s hard work, but that’s why we enjoy it because we get out what we put in.
    Thank you very much !

    Reply
  15. 45

    Holly says

    August 6, 2012 at 4:31 pm

    I use my leaves in stuffing. Sometimes I feel like the fall taste in summer and just dice up my leaves and celery and saute in butter and throw it in my stuffing. Or I dry the leaves and put them in my Thanksgiving stuffing/dressing.
    Thanks for all the great ideas. I think I’m going to try the celery pesto.

    Reply
    • 46

      Anna@Green Talk says

      August 8, 2012 at 12:45 pm

      Holly, I love your ideas. What a great idea. Do you have a recipe to share? Anna

      Reply
  16. 47

    moyra says

    August 16, 2012 at 11:34 am

    I am just experimenting with the same thing. I think soup sounds good and was just thinking that in stuffing it would be ace. I just braised them in a little olive oil, and put on some lemon juice, its not bad, but calls for pine nuts or spreading out somewhat as its a strong flavour. and as a leaf its quite tough to eat. am leaving it in the lemon for a while to see what happens.
    I like the suggestion of orange cartons to blanch it. the leaves look so lush though, seems a shame to waste em. will try a soup

    Reply
  17. 48

    Jasmine Cruz says

    August 30, 2012 at 6:08 am

    Thank you for this article! This was really helpful!

    Reply
  18. 49

    Nobody in Particular says

    December 31, 2012 at 5:07 pm

    I like to add the dried celery leaves (crunched up by hand) into mashed potatoes or any seafood dish at all. Celery salt (made from celery leaves) is a key component in Old Bay, commonly used to season crabs where I’m from.

    Reply
    • 50

      Anna@Green Talk says

      December 31, 2012 at 8:53 pm

      Love the name…How much do you put in your potatoes? How do you think they would taste if I put them in as the potatoes are cooking?

      Reply
  19. 51

    wesley stringer says

    March 1, 2013 at 3:43 am

    when I was growing up my mom would use celery leaves in dressing when we did not have sage leaves. I could not tell the difference.

    Reply
    • 52

      Anna@Green Talk says

      March 1, 2013 at 7:05 pm

      Wesley, I would never have thought of using celery leaves instead of sage. Hmm. That means it would be good with turkey.

      Reply
  20. 53

    Lisa says

    April 9, 2013 at 12:42 am

    Thanks for all the ideas everyone!
    I cut up the leaves along with the stalks to use in soups, stir- fries, and tuna salad.

    Reply
    • 54

      Anna@Green Talk says

      April 9, 2013 at 6:12 pm

      Lisa, never used them in tuna. How interesting.

      Reply
  21. 55

    Mike says

    May 6, 2013 at 10:35 pm

    I like to use them in cajun dishes for flavor. I melt them into the roux – you can’t do that with the stalks.

    Reply
    • 56

      Anna@Green Talk says

      May 6, 2013 at 10:39 pm

      Mike, how do you melt them? Do you crumble then use them? Do you have a recipe of how you make the roux? Anna

      Reply
  22. 57

    Sonia says

    August 17, 2013 at 8:23 pm

    Hi Anna
    have been growing celery for years. Live in a hot in summer and frosty in winter area. I don’t blanch mine and they taste fine. They do need to be watered well. I never pick the whole plant just stalks as I need them. I think speed of growing may have something to do with taste. If I need to feed I usually just do a foliar with seaweed (Sea sol) and fish emulsion. Sonia

    Reply
    • 58

      Anna@Green Talk says

      August 17, 2013 at 9:47 pm

      Sonia, what kind of seeds do you use? Anna

      Reply
  23. 59

    Judy Villers says

    October 8, 2013 at 4:57 pm

    How long can you keep the celery leaves after you dry them in the oven…?
    Can you freeze the dried leaves?

    Reply
    • 60

      Anna@Green Talk says

      October 8, 2013 at 7:18 pm

      Judy, I had mine over 2 years. I put them in a glass container away from the sun. I never freeze mine since it isn’t necessary. You could freeze them fresh and use them that way too. Anna

      Reply
  24. 61

    Jacki says

    October 24, 2013 at 3:22 pm

    I dry the leaves in corning ware with only the pilot light for a few days then put in glass seasoning bottle and use the leaf for tuna, egg salad, etc. Good for the nerves.

    Reply
    • 62

      Anna@Green Talk says

      October 24, 2013 at 7:25 pm

      Jacki, I never thought of using them for tuna salad. Good to know that they are good for your nerves. Anna

      Reply
  25. 63

    Barb Melrose says

    February 18, 2014 at 9:26 pm

    I do believe the crushed leaves would be fantastic in deviled eggs or egg salad spread (for sandwiches). How about making a veggie stock (broth) using celery leaves too???

    Reply
    • 64

      Anna@Green Talk says

      February 18, 2014 at 9:51 pm

      Barb, I bet you are right. If you use them in deviled eggs or egg salad, let me know how the food tastes with the celery leaves. Anna

      Reply
  26. 65

    Nell Wade says

    April 26, 2014 at 3:48 pm

    I dry the leaves in my dehydrator. When crispy, I break them up and add sea salt to it. Put it in a spice jar and use it to season all kinds of food, but especially soup and eggs. Lasts for months. I’ve given it away and everyone enjoys it – says “it’s so fresh”!

    Reply
  27. 66

    Michelle says

    January 20, 2015 at 6:38 pm

    I have a friend that dries out the leaves in the oven with a low temp and then crumbles it up and mixes with salt for homemade celery salt. I chop mine up when I make tomato sauce. I use all kinds of veggies and then use a stick blender to blend when it is all cooked. My husband does not like chunks in his sauce and my kids are picky so I get as many veggies as I can get. They never know the difference.

    The other way I have used the leaves is just leaving them on when I have carrot and celery sticks. Dipped in humus or french onion dip you don’t notice the bitterness and you get the nutrients!

    Reply
  28. 67

    Kathleen says

    March 12, 2015 at 5:19 pm

    I enjoyed reading your article and all the comments. I have read a couple of times from different sources that celery is also helpful in regulating blood sugar. I always use the leaves, thinly sliced, and prefer them actually, along with the short tender inner stalks. They are a wonderful addition to tuna salad, egg salad, potato salad. They give great flavor to all soups and stews, chili, dressings, potato soup, parslied potatoes. meatloaf, veggie drinks, and anything you think you would like better with a celery taste. Experiment and enjoy!

    Reply
    • 68

      Anna@Green Talk says

      March 13, 2015 at 3:46 pm

      Kathleen, I never heard of using them in tuna. I guess they would taste the same as using celery! Love your ideas.

      Have you used them dried as well? Anna

      Reply
  29. 69

    Tracee says

    April 21, 2015 at 3:38 pm

    Just ran across this as I was looking to freeze a bunch of celery leaves. My grandmother had a recipe that has been passed down for awhile now that uses chopped celery leaves in our Thanksgiving dressing. It is mixed in with butter and cornbread and regular stuffing(Pepperidge Farm) and onions… we bake it in a deep dish and serve it sliced. I have always loved it as my family does also!

    Reply
    • 70

      Anna@Green Talk says

      April 21, 2015 at 10:14 pm

      Tracee, sounds delicious.

      Reply
  30. 71

    Carmel says

    September 1, 2015 at 2:05 am

    My partner has 2 celery sticks with his lunch every day — with — wait for it – PEANUT
    BUTTER spread in each. He used to have this in his school lunch box when he was a little kid (think he is still a ‘little kid’ sometimes!)

    Reply
  31. 72

    Natalie says

    September 5, 2015 at 12:10 pm

    i use celery leaves in carrot and coriander soup along with either chopped celery or celery seeds!! the leaves are added later to coriander mix and what a difference the taste makes it brings all the flavours together lovely …..

    Reply
  32. 73

    kelvin says

    October 14, 2017 at 7:30 pm

    I was searching on if the celery leaf and stalk can be eaten raw when i stumble on your page ,thanks a lot the video really helped

    Reply

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