For Healthy Eating, Save Those Celery Leaves

We all know the hearty crunch of a crisp celery stalk, whether it’s chopped as a salad topping, dipped in peanut butter, or eaten alone.  By itself, celery is also a famous negative calorie food, which means people burn more calories digesting the celery than the celery is actually worth.  Celery is a versatile vegetable, raw or cooked, and it has more applications than you’d think!

Today, we’re here to talk about the part of the celery most people throw away—the celery leaves.  Celery leaves can be used like an herb or vegetable, and are packed with a light, fresh flavor perfect for springtime.  Their flavor is lighter than a celery stalk’s, and of course, there’s no stringy toughness to the texture.  Celery leaves are more aromatic than parsley, making them an excellent substitute for cilantro in most dishes.  The leaves also make great additions to green salads, soups, pastas, and sauces.

Celery leaves provide a flavorful contribution to a healthy diet, such as in the salad recipe shared below.  This refreshing dish is sure to brighten any day!



2 carrots, grated

1 cucumber

1 whole bunch of celery, with celery leaves reserved

1 tsp ginger, fresh, grated

Dash red wine vinegar

Dash olive oil

Dash sesame oil

Juice of 1/2 citrus fruit (lemon, lime, or orange)


Finely slice cucumber and celery stalks using Kyocera’s Santoku knife.  Mix grated carrots, sliced cucumber, and celery stalks together with reserved celery leaves.  To make the dressing, combine the ginger, red wine vinegar, olive oil, sesame oil, and citrus juice.  Pour dressing over vegetables, serve, and enjoy!

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