KITCHEN GARDEN
Leaf Celery
Scientific Name:Apium graveolens var. secalinum

Plant family: Apiaceae
Common Name: Parcel
 
A relatively uncommon or even unkown herb or vegetable. Parcel stems from the idea that it looks like parsley but tastes like celery.

Leaf celery is a biennial plant growing to 60cm in height.


Biennial simply means that leaf celery grows vegetatively during the first year and fruits (seeds) and dies  at the end of the second year.
Leaf celery could be classified as a herb because the leaves are used just as much as the stalks in cooking.
 
Personally I wouldn't be without my leaf celery because it's a great substitute for the harder to grow culinary celery. 
I use it for making sugo, the tradition Italian tomato base for a lot of traditional dishes such as lasagne and bolognese.
Sugo For Sure-How to Make it
Sugo is made by first finely chopping onion, celery and carrot that frying for a few minutes until softer. 

Then adding the garlic and tomatoes to make a tomato base for any Italian dish.
However, if you like munching on celery stalks, or using them in Waldorf salads, it's not a substitute in that instance. 

The stalks of leaf celery are much thinner and hollow and have a more pungent taste ( to my liking) that normal culinary celery.


This winter I have practically depleted my supply of leaf celery because of the number of soups, and slow co
oked meals I have been preparing. It’s just a great flavouring herb.
Leaf celery stalks in my garden (pictured right)
 
Easy Peasy Celery Salt
Celery salt can also be made from the seeds. Simply let one plant go to flower and set seed. Then once dried in situ, collect the seeds and crush them.

Corinne suggests dehydrating the leaves to make celery leaf salt.


Chop the stems and leaves and make a compound celery butter.

We both recommend growing leaf celery as a cut and come again herb or vegetable and an alternative to the larger stalked celery.
Much easier to grow too.
Corinne Mossati, founder of www.thegourmanticgarden.com has further suggestions.
So let’s find out more by listening to the podcast.

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