Celery leaf plant - not stalks - help!

M

mboley

Well-known member
OK I received a bunch of what they called celery this week in my veggie share. But it looks like parsely with thicker stalks. Not like what you think of celery at all.

What can I do with it? Can I use it just like celery? Maybe in a soup or something? Chicken salad?

HELP! Hate for it to go to waste. The point of trying the share from the local organic farm was to try new things.

PS So glad to have found this group again! I had lost the link during a computer crash, and while the site was down. So happy to see you all again!

 
I use celery leaves all the time in salads, soups, etc... One of the salads I make is a

tuna/white bean salad with celery and their leaves, black olives, tomatoes, peas, sweet onion, lemon juice, corn, red bell pepper, fresh herbs etc., with a Dijon/Red wine vinegar/balsamic vinaigrette.

 
I like lots of celery leaves in beans - cajun red, white cooked

with lots of onion, garlic, celery & leaves, diced carrot and chicken stock with a little thyme.

 
This is celery in its natural state. The whiter celery we're used to comes about when the plant is

tied up and the stems form the compact heart--less exposure to light makes them paler and milder. Normally the plant just sprawls out like parsley, its cousin.

What you have is probably some outer stalks pulled off the plants. The flavor of the stems will be stronger, but tasty. The tops are perfect for stocks and soups. The leaves can be chopped like parsely.

 
It is easy to tell if it is celery or parsley. Celery with leaves is a very light green color

while parsley will be dark green. If you think you have parsley, it could be that some one made a mistake. I use parsley stems, but not the stalks that come up when parsley is going to seed.

 
It sounds like the herb lovage.

It's wonderful in salads, soups, and all sorts of things. You can find more uses if you search on it.

 
It may be chinese celery: If it smells like celery, but strong, I bet. . .

that it is chinese celery. Lots of leaves, thin stalks, tastes like celery.

 
It sounds like the top of the celery root... I have a ton and I wonder: Can I freeze celery?

 
I'm SO GLAD you asked this question mboley because my kitchen garden is full of it!

I'm growing celery root this year and it turns out, ALL the seeds sprouted. So I've got like 80 celery roots and a helluvalot of celery leaves.

The stalks were celery-like earlier this summer, but I wanted as large roots as possible so I let the plant stay in the ground and now the stalks are very woody. But the leaves are great: Dark green and probably full of iron and great vitamins. I can't wait to dig into them smileys/smile.gif

 
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