Using Celery Greens: The Best Tips and Tricks

You don’t have to throw away celery greens, you can use them in a variety of ways in the kitchen. Find out which nutrients are in the leaves and which recipes they are suitable for.

Use celery greens: It’s in the leaves

Celery is often thrown away in the kitchen, but it is very aromatic and contains valuable nutrients.

1. Vitamins and minerals such as vitamin C, calcium, and potassium are found in celery leaves.
2. Celery greens contain essential oils that give the leaves a more intense flavor than the bulbs or stalks themselves.
3. The leaves have a spicy taste and are somewhat reminiscent of Maggi.
4. Depending on how thick the celery greens are, you can use them differently. Thick leaves are good for seasoning, while young leaves can be used to make pesto or seasoning salt.
5. Celery can also provide a hearty taste in soups, sauces, meat, and fish dishes.

Herbal salt made from celery greens

Celery greens are great for seasoning. The herbal salt goes well with soups, stews, and meat dishes, among other things.

1. Wash and dry a bunch of celery greens and finely chop the leaves.
2. Place the celery greens in a blender with 200 grams of coarse salt and 2 tablespoons of peppercorns and mix the ingredients thoroughly.
3. Put the seasoning salt on a baking tray lined with baking paper and dry it in the slightly open oven at 70 degrees for one to two hours.
4. Pour the dried salt into a jar and store it in a dry place.

Make your own celery green pesto

Celery pesto goes well with pasta and salads, but can also be used for seasoning or as a spread.

1. Wash and dry 60 grams of celery greens. Grate the zest of an unwaxed lemon and peel three to four cloves of garlic.
2. In a blender, place the celery greens, lemon zest, garlic, 50 grams of pine nuts, and 120 milliliters of oil, salt, and pepper. If you like, you can also add 50 grams of Parmesan.
3. Thoroughly chop the ingredients with the blender until an even mass is obtained. Now fill the pesto into glasses and store it in the fridge.

Prepare celery soup with leafy greens

When cooking celery soup, you can use the leaves to add even more flavor to the dish. The recipe makes four servings.

1. Peel a celery root and wash the leaves thoroughly. Cut the root into cubes and the leaves into strips.
2. Dice onion and lightly sauté it in a saucepan with two tablespoons of olive oil. Then add the celery and leaves.
3. Steam the vegetables in the pot and after three minutes, deglaze them with 400 milliliters of vegetable stock. Then pour 100 milliliters of cream and 100 milliliters of milk into the broth.
4. Add two bay leaves to the pot and let the soup simmer for 20 minutes. Once the celery is soft, you can remove the bay leaves and puree the soup.
5. Season the soup with salt and pepper before serving.