Celery Leaves
Cut leaves — bright, savory-green aroma for soups & more
Delicately cut leaves with a fresh, spicy-green fragrance that seasons broths, vegetables and light proteins. Use as a clean, herbal accent where you want depth without heaviness.
- Botany: Apium graveolens (leaf celery) • Family: Apiaceae
- Part used: dried, cut leaves
- Profile: vivid herbal, lightly peppery, savory
- Best for: soups, fish, cabbage dishes, tofu, chicken, grains
Aroma & Taste
Brisk, garden-fresh greenness with gentle peppery lift. A small amount perfumes an entire pot; add late to keep top notes bright.
Culinary Uses
| Category | How to use |
|---|---|
| Soups & broths | Vegetable, chicken or fish stock; stir in near the end. |
| Fish & poultry | Fold into pan sauces; sprinkle over poached fish or roast chicken. |
| Vegetables | Cabbage sautés, braises, roasted potatoes and grain salads. |
| Dips & dressings | Whisk into yogurt or vinaigrettes for a crisp herbal finish. |
How to Use
| Tip | Details |
|---|---|
| Timing | Add in the last 5–10 minutes of cooking or as a finish. |
| Rehydrate (optional) | Soak 5 minutes in warm water/stock; drain and add. |
| Fresh ↔ dried guide | About 1 tsp dried ≈ 1 Tbsp fresh (adjust to taste). |
Dosage & Kitchen Ratios
| Use | Ratio / Amount |
|---|---|
| Soups/stews | 1–2 tsp dried per 1 l (4 cups) base. |
| Rub/marinade | 1–2 tsp per 500 g (1.1 lb) protein or veg. |
| Dressings/dips | 1/2–1 tsp per 250 ml (1 cup) base. |
Pairs Well With
Harmonizes with cloves, tumeric, parsley, pepper, mustard, jeera; also lemon zest, garlic, onion, bay and dill.
Ingredients & Allergens
Ingredients: Celery leaves (Apium graveolens), dried and cut.
Allergens: Contains CELERY.
Storage & Shelf Life
Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.
Substitutes & Notes
Closest swaps: parsley (milder) with a pinch of pepper; or a mix of parsley + a hint of lovage/celery seed (stronger, use sparingly).
FAQ
Can I use it instead of fresh leaves?
Yes—add a little earlier or rehydrate briefly; finish with a small pinch for freshness.
Will long cooking mute the flavor?
Prolonged simmering softens brightness; add most of it late for a vivid herbal note.
What cuisines does it suit?
Classic in European soups and braises; also great in light fish dishes, salads and grains.
Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de