Celery Leaves

Celery leaves are often overlooked because most people focus on the stalks, but the leaves are actually nutrient-dense and flavorful. Let’s go through them in detail:

Celery leaves are the green, leafy tops of the celery plant (Apium graveolens). Texture: tender to slightly coarse, depending on the celery variety. Flavor: stronger than the stalks — herb-like, slightly bitter, peppery, and aromatic (a bit like parsley).

Nutritional Profile (per 1 cup, chopped 40g)

• Calories: 8
• Vitamin A: excellent source (good for vision & immunity).
• Vitamin C & K: supports skin, bones, and blood clotting.
• Folate & potassium: heart and cell health.
• Antioxidants: flavonoids, luteolin, apigenin → anti-inflammatory effects.

Health Benefits

1. Anti-inflammatory: The flavonoids in celery leaves help reduce inflammation in the body.
2. Supports Heart Health: Potassium helps regulate blood pressure.
3. Antioxidants protect against oxidative stress.
4. Digestive Support: Bitter compounds stimulate digestion and bile flow.
5. Bone & Blood Health: Rich in Vitamin K, important for strong bones and clotting.
6. Immune Boosting: Vitamins A and C strengthen the immune system.

Culinary Uses

• Herb substitute: Use parsley or cilantro for a fresh garnish.
• Soups & stews: Adds depth of flavor.
• Salads: Chop raw for a peppery kick.
• Smoothies/, and ginger).
• Pesto or juices: Blended for extra nutrients (pairs well with cucumber, lemon chimichurri: Can replace parsley or basil.

Pro tip: The inner, tender leaves are best for raw use (like salads), while the outer, darker leaves are stronger and better cooked.

Things to Watch Out For

• Some people with celery allergy (rare but real) should avoid the leaves as well.
• High in oxalates → may not be suitable in large amounts for people prone to kidney stones.

Fun Note

In Mediterranean and Middle Eastern cooking, celery leaves are used almost as much as the stalks — unlike in Western cuisine, where they’re often discarded.