Vegetable

Leaf Celery

A tier

Leaf celery is grown for foliage first—fine stems and abundant leaves like a robust parsley relative with true celery perfume in every chop. Stalks never bulk into Pascal ribs for shipping. Continental European and Asian kitchens treat it as pot herb and soup green rather than a snack stick vegetable. Chop into soups, egg dishes, and stuffings through the week. Dry leaves for winter seasoning jars. A little raw leaf seasons potato salad with more punch than thick-rib trimmings. Not a crudité vegetable for the appetiser tray.