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Celery plus a lot of leaves!

  • m

I bought a HUGE bunch of celery with a bushel of leaves at the farmer's market yesterday. I've been eating masses of celery/fennel salad, but what can I do with the leaves? Coincidentally, Mark Bittman had a recipe for celery salt in yesterday's NYT, but what do you do with celery salt? Thanks.

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  1. Use the celery leaves as seasoning -- wash, chop, and add them to the salad, throw them in stocks, you can even sub it out for parsley.

    Celery salt (I used ground celery seed, as I can then control the salt...) is used to add a wonderful savoury facet to lots of dishes -- including a good bloody Mary?

    1 Reply
    1. re: sunshine842

      You took the words out if my mouth down to the celery seed bit.

      Just live a good bloody Mary.

    2. The leaves are perfect for making stock, vegetable, beef or chicken. Chop them up and saute with the rest of the vegetables, then add the water (and chicken or beef bones if using).

      1 Reply
      1. re: Larikatz

        Yeah, I loves celery leaves for making homemade stocks and seasoning soups. I hate how supermarket celery has most of the leaves removed--they're the best part to me. I'd LOVE to have a bushel of celery leaves!

      2. I always look for celery with a bunch of leaves as I prefer the leaves to the actual stalk. You can use celery leaves in anything that you use celery for...I love them in potato or pasta salads; I use them in pilafs or other pasta dishes. They're great used in any dish that requires a mirepoix.

        1 Reply
        1. re: Cherylptw

          I'm with Cherylptw, but for a different reason. My bunnies LOVE celery leaves. They will only begrudgingly eat the stalks.

        2. I like to dress some leaves with a little oil and vinegar as a fresh salad to brighten up a dish. I also second Cherylptw's addition of the leaves to rice and pasta dishes.

          1. I have become addicted to celery leaves because of this Nancy Silverton recipe. This celery leaf pesto is amazing. Amazing.


            2 Replies
            1. re: Tom P

              thank you for this. I love celery leaves and this is very appealing to me.

            2. Not all that practical for home but they make great Tempura.

              1. Celery leaves are great in any salad, but in particular they work very well in panzanella.

                1. Love them in devilled eggs, egg, macaroni, potato and tuna salads.

                  1. They are the best substitute for cilantro when cooking for those who have the palate aversion to cilantro.

                    1. syd.........I love celery in all you mentioned with the exception of deviled eggs, I do NOT use them in that for the reasons I'm stating here:
                      all I can say is you really gotta love celery to use a boatload of it.
                      it totally overpowers anything you add it too if you've been heavy handed with it.
                      and there ain't no goin back and retrieving it if you do add too much.
                      it's great with dips, raw, and with peanut butter spread on it, or in moderation where bolognese for instant calls for it. I'd be conservative with it or eat it up raw or share with neighbors.

                      1 Reply
                      1. re: iL Divo

                        Ah, but the good thing about celery leaves is that they are milder and sweeter than the stalks, which can often be bitter and strong.

                        I like celery leaves as a salad green, in tuna salad (also egg salad, chicken salad), instead of lettuce on sandwiches, and for making stocks.

                      2. i love to roast the leaves especially... they become sweet and lovely. love to use them as a garnish to soups - roasted garlic cauliflower, or roasted tomato, etc.

                        i actually prefer cooked celery - mostly roasted or heavily steamed. great in stir-fries or part of a bed for roasting fish or in a miso omelette...

                        1. Celery leaves are like gold in my kitchen - and usually as elusive! If you can't use up all the leaves while they are fresh, freeze them. Wash, dry and chop first. This is a wonderful flavor booster for soups, stocks, stews, stuffing/dressing and things like crab cakes. The texture will be mushy, but in these applications it won't matter.

                          2 Replies
                          1. re: meatn3

                            You may be very interested in a little known herb Lovage.
                            It is easy to grow, pretty and tastes just like celery leaves. It was quite common in American gardens in the colonial period.

                            1. re: chefj

                              Thanks for the reminder!

                              I tried growing it a few years ago but it disappeared at the nightly bunny buffet. Now I'm container gardening on a raised deck so I should try it again.

                          2. Celery leaves (and of course stalks) are great in a Persian celery stew call Koresh e Karafs.

                            1. The leaves are the only part of celery I actually like. I have always wished that they sold them as a separate item at the market. They add a lovely flavor to stocks, soups, and salads. Love the other ideas on this thread, and can't wait to try some of them.

                              1. I made this soup a few weeks ago, and really enjoyed it. It uses a ton of celery, and if you make the accompanying pesto, a cup of tightly packed leaves:

                                And I want to try this (1/2 cup each of stalks and leaves):

                                1. Celery soup. Throw it all in there

                                  1. Dry the leaves - and powder them in a spice mill (or mortar/pestle)

                                    1. Use instead of parsley. There is usually some celery and leaves hiding in my crisper, parsley not so often unless I have actually planned ahead.