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Celery plus a lot of leaves!

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Mandy Apr 16, 2012 11:31 AM

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. sunshine842 RE: Mandy Apr 16, 2012 11:40 AM

    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
      melpy RE: sunshine842 Apr 17, 2012 10:29 AM

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

      Just live a good bloody Mary.

    2. l
      Larikatz RE: Mandy Apr 16, 2012 11:59 AM

      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
        l
        Lady_Tenar RE: Larikatz Apr 16, 2012 05:03 PM

        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. Cherylptw RE: Mandy Apr 16, 2012 12:10 PM

        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
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          schindlr RE: Cherylptw Apr 20, 2012 08:02 AM

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

        2. kubasd RE: Mandy Apr 16, 2012 12:19 PM

          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. Tom P RE: Mandy Apr 16, 2012 04:31 PM

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

            http://www.melbournefoodandwine.com.a...

            2 Replies
            1. re: Tom P
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              magiesmom RE: Tom P Apr 16, 2012 04:50 PM

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

              1. re: magiesmom
                Tom P RE: magiesmom Apr 17, 2012 12:24 PM

                I promise... it is SO good.

            2. chefj RE: Mandy Apr 16, 2012 05:12 PM

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

              1. TeRReT RE: Mandy Apr 16, 2012 05:18 PM

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

                1. s
                  sydthekyd RE: Mandy Apr 16, 2012 05:38 PM

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

                  1. Karl S RE: Mandy Apr 16, 2012 05:42 PM

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

                    1. iL Divo RE: Mandy Apr 16, 2012 05:43 PM

                      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
                        greygarious RE: iL Divo Apr 17, 2012 02:55 PM

                        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. Emme RE: Mandy Apr 16, 2012 10:27 PM

                        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. meatn3 RE: Mandy Apr 17, 2012 10:12 AM

                          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
                            chefj RE: meatn3 Apr 17, 2012 02:00 PM

                            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
                              meatn3 RE: chefj Apr 17, 2012 04:48 PM

                              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. p
                            pâté chinois RE: Mandy Apr 17, 2012 10:25 AM

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

                            1. s
                              smtucker RE: Mandy Apr 17, 2012 10:28 AM

                              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. a
                                Abby0105 RE: Mandy Apr 17, 2012 02:52 PM

                                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:
                                http://www.101cookbooks.com/archives/chunky-celery-soup-recipe.html

                                And I want to try this (1/2 cup each of stalks and leaves):
                                http://www.bonappetit.com/recipes/201...

                                1. g
                                  GH1618 RE: Mandy Apr 17, 2012 03:03 PM

                                  Celery soup. Throw it all in there

                                  1. j
                                    jounipesonen RE: Mandy Apr 20, 2012 08:08 AM

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

                                    1. s
                                      salligator RE: Mandy Apr 22, 2012 07:24 PM

                                      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.

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