Any ideas of what we can do with it? Is it edible?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
use the leaves in a stock!
Heidi Swanson's celery salt from 101 Cookbooks. It's a brilliant use of the leaves, and it's delicious. http://www.101cookbooks...
AntoniaJames is a trusted source on Bread/Baking.
Wow, I've never liked celery salt. But now I simply must try this, as I love celery leaves! Thank you so much for posting this. ;o)
Wonderful chopped like any dark, flavorful, leafy herb in stews and soups, especially ragus and similar hearty dishes. Also consider thirshfelds amazing Shredded Pork with Chinese Celery Lo Mein. When you can't get Chinese celery, chop a few stalks of regular celery and all of those gorgeous leaves to use instead. And of course, use shredded dark turkey meat instead of the pork, for a wonderful, different post-Thanksgiving meal. http://www.food52.com/recipes... As you'll see from the comments to this recipe, I've made it many times. We love it!! Add a carrot, cut into matchsticks, towards the beginning for a touch more color. ;o)
Please enter a valid email address.
Well played. You deserve a cookie.
Muffins are great, but these other ideas could be greater.
Unexpected Ways to Use a Muffin Tin
Perfect Veg Sandwich
The Greatest Hits
Welcome Spring Produce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.