celery including the leaves
Celery is low in calories and high in water content, while providing meaningful quantities of vitamin K, potassium, and antioxidants such as flavonoids and phenolic acids. The leaves are particularly nutrient-dense, containing higher concentrations of minerals and phytonutrients than the stalks.
About
Celery (Apium graveolens) is a biennial herbaceous plant of the Apiaceae family, native to the Mediterranean region and widespread in temperate cultivation worldwide. The edible form consists of elongated, crisp petioles (leafstalks) that grow in bunches from a central base, with feathery compound leaves at the crown. The stalks display pale green to deep green coloration depending on growing conditions and variety, with a fibrous, crunchy texture and a distinctive aromatic flavor profile combining mild sweetness with herbal, slightly bitter notes. The leaves possess a more concentrated herbaceous character and are rich in volatile oils that contribute to celery's characteristic aroma. Common varieties include Pascal (standard green celery), Golden (blanched pale yellow), and Red Celery, each with subtle flavor variations.
Celery leaves contain many of the same beneficial compounds as the stalks, including apigenin, luteolin, and other phenolic compounds that contribute to their aromatic and medicinal properties.
Culinary Uses
Celery serves as a fundamental aromatic vegetable in Western cooking, particularly in the classic mirepoix base (with onion and carrot) for stocks, soups, and braises. The stalks are consumed raw in salads, crudités, and as a vehicle for dips, while their mild flavor and crisp texture make them suitable for braising, stewing, and incorporation into cooked dishes. The leaves, often discarded in commercial settings, provide concentrated flavor and are excellent for stocks, broths, and as a garnish or seasoning herb. Celery features prominently in Italian soffritto, French cuisine preparations, and American comfort foods such as chicken salad and Bloody Mary cocktails. The seeds are used as a spice in pickling and seasoning blends.