The Verdict: Yes, The Tops Are Edible
It’s a common sight in grocery stores: the knobby, bulbous celeriac, or celery root, stripped of its leafy green crown. But contrary to common practice, the leaves and stalks of this versatile root vegetable are not only edible, but they are also a delicious and potent culinary ingredient. Celeriac was specifically bred for its root, but since it's from the same family as common celery, its leaves and stems share many of the same characteristics and flavors. These greens are more intense and herby than the typical celery stalks most people are familiar with, making them ideal for a variety of flavorful applications.
Unfortunately, many grocers remove the tops before sale. This is primarily done for two reasons: one, to preserve the life of the root, as the leaves draw moisture away from the bulb; and two, because most consumers don’t realize they are edible and would likely discard them anyway. For a true "root-to-stem" cooking experience, it’s best to find a farmers' market or farm stall where you can buy the whole plant.
A Nutritional and Flavorful Boost
Don't let the intensity of the flavor fool you—celery root greens are a powerhouse of nutrition and can elevate many dishes. In fact, studies have shown that the leaves of celeriac contain significantly higher amounts of polyphenols (a type of antioxidant) compared to the root itself. Like the rest of the plant, they also contain vitamins, minerals, and dietary fiber. By using the greens, you not only reduce food waste but also incorporate additional health benefits into your meals.
Preparing Celery Root Greens
To get the most out of your celery root tops, follow these steps:
- Trim and separate immediately: As soon as you bring your celeriac home, trim off the leaves and stalks. This prevents the greens from wilting and from drawing moisture from the root, which can significantly shorten its shelf life.
- Wash thoroughly: The leaves and stalks can hold onto dirt and grit, so give them a good rinse under cold water. Pay special attention to the base of the stalks.
- Store properly: The stalks and leaves can be wrapped in a clean, slightly damp tea towel and stored in the crisper drawer of your refrigerator for several days.
Culinary Applications
Here are some delicious ways to incorporate celery root greens into your cooking:
- Soups and stocks: The fibrous stalks and intense leaves are perfect for flavoring broths and stocks. Add them to the pot along with other aromatics like carrots and onions.
- Herbal garnish: The fresh leaves can be chopped and used in place of parsley or common celery leaves to add a vibrant and slightly peppery flavor to finished dishes.
- Pesto: Create a unique pesto by blending the leaves with olive oil, nuts (like walnuts or pine nuts), garlic, and a hard cheese.
- Salads: Toss the more tender inner leaves into salads for an extra layer of flavor and texture.
- Sautéed greens: Quickly sauté the chopped stalks and leaves with garlic and a touch of olive oil for a simple and flavorful side dish.
Comparison: Celery Root Tops vs. Common Celery Leaves
Though they come from closely related plants, celeriac tops have distinct differences from the familiar leaves of common celery. This table highlights those differences to help you decide how to best use each.
| Feature | Celery Root (Celeriac) Tops | Common Celery Leaves |
|---|---|---|
| Flavor Intensity | More intense, earthy, and herbaceous | Milder, lighter, and classic celery flavor |
| Texture | Stalks can be more fibrous; leaves are more tender | Stalks are tender and crisp; leaves are delicate |
| Best Use | Soups, stocks, pesto, herbal garnish, sautéing | Fresh salads, garnishes, stuffing, light flavoring |
| Availability | Often removed before sale, less common to find | Readily available with most celery bunches |
Conclusion: Maximize Flavor, Minimize Waste
Next time you encounter a celeriac with its green tops still attached, don't discard them. With their intense flavor and nutritional benefits, celery root tops are a hidden gem waiting to be discovered in your kitchen. By embracing the whole vegetable, you can reduce food waste, add complex flavors to your dishes, and get more nutritional value from your produce. From rich stocks to vibrant pestos, these versatile greens prove that sometimes, the best part of a vegetable is what you almost threw away. For more zero-waste cooking tips, check out this guide on how to cook and eat a whole celeriac.
