Bladselderij

Bladselderij, or celery leaves, is the leafy green part of the celery plant (Apium graveolens). Harvested from the same plant as the familiar celery stalks, bladselderij is used as an herb or garnish to impart a pronounced celery aroma and flavor to dishes. Both the leaves and the tender stems are edible, but the leaves are typically more aromatic.

The plant produces feathery, dark green leaves with slender petioles. In temperate climates, bladselderij is grown as an annual herb; leaves can be harvested throughout the growing season. Regular trimming encourages bushier growth, and plants are often cut back to promote new leaf production.

Culinary uses: It is widely used in Dutch and European cooking to flavor soups, stews, sauces, dressings, and salads. It can substitute parsley in recipes for a stronger celery note, and is commonly added at the end of cooking to preserve aroma. Leaves can be minced finely and mixed with butter, cheese, or eggs for added flavor.

Storage and preparation: Rinse leaves gently, pat dry, and remove any wilted pieces. Fresh bladselderij should be stored in the refrigerator, ideally wrapped in a damp towel or placed in a container with a small amount of water to keep it hydrated; use within a few days for best flavor. Dried or frozen forms are less common.

Nutrition and sustainability: Bladselderij is low in calories and rich in vitamins A, C, and K, as well as minerals and antioxidants. It is typically grown as a relatively modest input crop, and buying fresh, local produce supports flavor and sustainability.