celery stalks with leaves
Low in calories but rich in dietary fiber, potassium, and vitamin K, with additional vitamin C and folate. The leaves contain higher concentrations of minerals and antioxidants than the stalks.
About
Celery (Apium graveolens var. dulce) is a cultivated herbaceous plant of the Apiaceae family, native to the Mediterranean region and now cultivated worldwide. The edible portions consist of elongated, ribbed stalks (petioles) bundled together in a compact head, topped with feathery green leaves. The stalks are crisp and juicy with a pale green to white color depending on growing conditions, while the leaves are darker green and more delicate. Both stalks and leaves possess a distinctive aromatic, slightly peppery flavor with herbaceous notes. The plant has been selectively bred over centuries to maximize stalk tenderness and reduce fiber content compared to wild ancestors.
Culinary Uses
Celery stalks are used as a foundational aromatic vegetable in numerous cuisines, particularly as part of the French mirepoix (with onion and carrot) and Italian soffritto bases. Raw celery stalks appear in salads, crudités platters, and as a vehicle for dips and spreads. Cooked celery features prominently in soups, stews, braised dishes, and stocks where it contributes subtle flavor and body. The leaves are equally valuable—used as a fresh herb garnish, infused into broths, blended into pestos, or dried for herbal teas. Both stalks and leaves pair well with cheeses, nuts, and citrus, and are essential to classic dishes like chicken salad, tuna salad, and Waldorf salad.
Recipes Using celery stalks with leaves (2)
Chicken Barley Soup
Makes 8 servings.
Tunisian Vegetable Stew with Saffron and Noodles
Like minestrone, there are many versions of this Tunisian soup also known as Chorba b'Hodra. It is also made with meat, and if you wish to do that, brown ½ to 1 pound cubed beef or lamb with the onions and spices.