About Leaf Celeri

May 25, 2015

About Leaf Celeri

Leaf celery, aka cutting celery or Chinese celery, is the horticultural cousin to the tall ‘stalk celery’ we’re all used to seeing in US supermarkets. As the name suggests, leaf celery is grown for its deeply lobed leaves, which pack a stronger celery taste than its watery kin and can be used in many similar ways.

Chop up the leaves and the thinner ends of stalks to sauté with gold onions and some of those CSA carrots you likely still have lurking in your veggie bin for a classic mirepoix or sofríto. They can also substitute for parsley, sprinkled on top of finished soups and stews, or scattered throughout a fresh salad (though you might want to use a light hand as the celery taste is strong).

But not only do the leaves taste good, they’re surprisingly good for you. Celery leaves are packed with antioxidants, vitamin K, beta-carotene, folic acid and a host of other vitamins and minerals. IMG_3044

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