Celery Leaves – Apium graveolens – Origin and Use
Celery leaves (Apium graveolens) belong to the umbellifer family and are among the traditional cultivated plants in Europe. This perennial herb is known for its dark green leaves, especially in the cut celery variety, which visually resembles flat-leaf parsley.
Flavor Profile of Apium graveolens
Celery leaves have a fresh, herbaceous aroma with a slightly spicy and mildly bitter note, similar to parsley.
Culinary Uses of Celery Leaves
In many European countries, celery leaves are used similarly to parsley. They are often added as a finishing touch or garnish and contribute to the flavor of various dishes.
In German cuisine, celery leaves are used to season soups, stews, fish, cabbage dishes, tofu, poultry, and herb sauces. They are also a component of classic herb mixtures, such as the French "bouquet garni" or the traditional green sauce served with eel.
Which Herbs and Spices Pair Well with Celery Leaves?
Celery leaves combine well with:
Storage Tips for Herbs and Spices
For best results, store herbs and spices in airtight jars. Keep them in a cool, dry, and dark place to preserve their aroma and flavor for as long as possible.
ALLERGEN INFORMATION: Contains CELERY. May contain traces of MUSTARD.
