Tag: Cooking with celery

According to nutritionists, celery leaves are significantly more nutrient-dense than the stalks, with one study finding they contain 80 times more carotene and 14 times more Vitamin C. This dispels the common misconception that it is not okay to eat the leaves on celery, revealing them instead as a flavorful, nutritious part of the plant often tossed away.

According to research, the U.S. alone wastes about one-third of all food grown for human consumption annually, and a common contributor is the leafy top of celery. Many people simply discard this part of the vegetable, unaware that the answer to, "Can I eat the leafy part of celery?" is a resounding yes. These frilly green tops are not only safe to consume but also packed with flavor and nutrients.

While both come from the *Apium graveolens* family, celery seed is actually harvested from a wild variety of the plant, not the common supermarket stalks. This crucial distinction means they offer dramatically different flavor profiles, textures, and culinary uses, making them far from interchangeable in the kitchen.

According to a study reported in the journal *Agricultural and Food Chemistry*, specific volatile compounds in celery known as phthalides can enhance the sweetness and umami tastes in broths. This flavor-boosting ability answers the question, "what does celery do for taste?", positioning it as a surprisingly potent culinary tool far beyond its reputation as a mere vehicle for dips.