What is the top of the celery? A Guide to Using Celery Leaves

January 7, 2026 •

4 min read

According to a study cited by the Inner West Council, large amounts of the celery plant are often thrown away, despite all parts being edible. This is particularly true for the leafy greens that form the top of the celery bunch, which many people mistakenly discard as a useless byproduct.

Quick Summary

The top of the celery consists of the leaves, which are not only edible but also intensely flavorful. Using these nutritious greens in cooking can help reduce food waste while adding a vibrant, celery-forward taste to a variety of dishes.

Key Points

Edible Leaves: The top of the celery consists of the leaves, which are entirely safe and delicious to eat.
Intense Flavor: Celery leaves have a more concentrated and intense celery flavor than the stalks, with variations between the darker outer leaves and lighter inner ones.
Nutrient-Rich: Celery leaves are a great source of vitamins A, C, and K, as well as antioxidants.
Versatile Ingredient: They can be used as a fresh herb, pureed into pesto, added to stocks and soups, or used as a garnish.
Reduce Food Waste: Using the leaves is an excellent way to practice zero-waste cooking and utilize the entire vegetable.
Optimal Storage: For maximum freshness, store the entire celery bunch wrapped in aluminum foil instead of plastic wrap.

Understanding the Celery Plant: Beyond the Stalks

Most people are familiar with celery's crunchy, fibrous stalks, or 'ribs,' that are a staple for snacking and as a base for many dishes. However, a full bunch of celery is composed of more than just the tender inner ribs and the tougher, darker outer stalks. At the very top of each bunch are the leaves, and at the base, a thick, disk-shaped root system. While the stalks get all the attention, the leaves are where a surprising amount of flavor and nutrition is concentrated.

The Edible Tops: Celery Leaves Revealed

Despite being discarded in many kitchens, celery leaves are entirely edible and delicious. The flavor profile of the leaves varies depending on their location on the plant. The dark green leaves found on the outer stalks have a stronger, more robust taste that can be slightly bitter, similar to flat-leaf parsley. In contrast, the pale, delicate inner leaves offer a milder, more delicate celery flavor and a tender texture perfect for raw applications. Chefs and home cooks are increasingly embracing a zero-waste approach by incorporating these flavorful, nutrient-dense leaves into their recipes. They are a great source of vitamins A, C, and K, as well as antioxidants, making them a nutritious and beneficial addition to your diet.

Maximizing Flavor: Culinary Uses for Celery Leaves

Instead of sending celery leaves to the compost, consider these creative ways to incorporate them into your cooking and enhance your food's flavor:

Stocks and Soups: The strong, concentrated celery flavor of the outer leaves is perfect for simmering into a vegetable stock or adding to the base of a soup or stew. They add a complex, savory depth that you won't get from the stalks alone.
Pesto: A vibrant and flavorful pesto can be made by blending celery leaves with toasted nuts, parmesan cheese, garlic, and olive oil. This unique pesto can be used on toast, pasta, or as a flavorful spread in sandwiches.
Herbal Substitute: Treat the leaves like a fresh herb. Finely mince them to add a pop of intense celery flavor to salads, stir-fries, omelettes, and marinades.
Garnish: The delicate inner leaves make an excellent, flavorful garnish for finished dishes like roasted chicken, soups, or salads. They add both visual appeal and a fresh finish.
Salads: Toss the more tender inner leaves directly into salads for a burst of flavor. They pair beautifully with chickpea salads or a simple vinaigrette.
Pickles: For a truly unique flavor, pickle the younger, sweeter celery leaves to use as a tangy side or topping.

How Celery Leaves Compare to the Stalk


Aspect	Celery Leaves	Celery Stalks
Flavor	Stronger, more intense, and slightly more concentrated celery flavor. Outer leaves can be more bitter, inner leaves more delicate.	Milder, more watery flavor with a subtle sweetness. Less aromatic than the leaves.
Texture	Tender and leafy, similar to fresh herbs. Thicker outer leaves can be more fibrous.	Crunchy, watery, and fibrous. The outer ribs are tougher, while the inner heart is more tender.
Primary Use	Best used as a flavorful herb, garnish, or in recipes where concentrated celery flavor is desired (e.g., stocks, pesto, soups).	Excellent for snacking, adding crunch to salads, or as an aromatic base in dishes like mirepoix and Cajun cooking.
Nutrition	Rich in vitamins A, C, K, folate, and antioxidants.	Contains fiber, vitamin K, and some vitamins A and C, but with a higher water content.

Practical Tips for Using Celery Greens

To make the most of your entire celery bunch, follow these simple tips for preparation and storage.

Preparing the Leaves

Separate: Snap or cut the stalks from the root base. The leaves and stems are all attached at the top of the bunch.
Sort by Type: Separate the dark outer leaves from the tender inner leaves. This allows you to use each type for its optimal purpose (stronger flavor for cooking, milder for raw use).
Wash Thoroughly: Rinse the leaves under cool water to remove any dirt. Dry them completely with a paper towel or in a salad spinner.

Storing Celery for Maximum Freshness

Correct storage is key to extending the life of your entire celery bunch. Did you know that storing celery in plastic wrap can actually cause it to spoil faster because it traps the ethylene gas the vegetable produces?

Instead, wrap your celery stalks and leaves loosely in aluminum foil before placing them in the crisper drawer of your refrigerator. This allows the ethylene gas to escape while retaining moisture, keeping your celery fresh and crisp for much longer.

Conclusion: A Zero-Waste Approach to Cooking

The next time you buy a head of celery, don't overlook the leafy tops. By understanding that the top of the celery is a flavorful and edible part of the plant, you can unlock a new world of culinary possibilities. From enriching soups to crafting a unique pesto, using the entire celery bunch is a simple and delicious way to reduce food waste, increase nutrient intake, and add a complex layer of flavor to your favorite recipes. It’s a small, sustainable step that can make a big difference in your kitchen.

For a specific recipe on how to turn these leafy tops into a delicious spread, check out a celery leaf pesto recipe online.

Frequently Asked Questions

Yes, the leaves at the top of the celery are completely edible. They are a perfectly safe and delicious part of the plant that is often mistakenly thrown away.

No, celery leaves have a more intense and concentrated flavor than the stalks. The darker, outer leaves have a stronger, more bitter taste, while the paler inner leaves are more delicate and mild.

You can use celery leaves in numerous ways. They are excellent in soups and stocks, can be pureed into a flavorful pesto, added to salads for a fresh taste, or used as a garnish.

To extend the freshness of celery, wrap the whole bunch in aluminum foil and store it in the refrigerator's crisper drawer. This allows ethylene gas to escape and prevents spoilage, which can happen with plastic bags.

Yes, celery leaves are very nutritious. They are rich in antioxidants and vitamins, including Vitamin K, Vitamin A, and Vitamin C.

Yes, you can often use celery leaves in place of parsley, especially if you want a more pronounced celery flavor. The darker outer leaves are similar to flat-leaf parsley and can be used in dishes like tabbouleh.

While the celery we eat in bunches is not typically sold with the root attached, the root of the related celery variety celeriac is edible. The very base of the supermarket celery bunch is a part of the root system, but it is not commonly eaten.