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Celery Leaf
Celery (Apium graveolens var. dulce) is a plant variety in the family Apiaceae, commonly used as a vegetable. The plant grows to 1 m tall. The leaves are pinnate to bipinnate with rhombic leaflets 3–6 cm long and 2–4 cm broad. The flowers are creamy-white, 2–3 mm in diameter, and are produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5–2 mm long and wide.
Celery leaf Pairs With:
Food Item
Flavor Affinity Level
Celery leaf Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Celery leaves have a slightly bitter taste. |
| Astringency | Celery leaves have a mild astringent quality. | |
| Texture | Firmness | Celery leaves are firm and crunchy. |
| Moisture | Celery leaves contain some moisture but are not overly wet. | |
| Nutritional Value | Micronutrients | Celery leaves are rich in vitamins and minerals such as vitamin K, vitamin C, and potassium. |
| Color | Natural Pigments | Celery leaves have a deep green color due to chlorophyll pigments. |
| Aroma | Volatile Compounds | Celery leaves have a fresh and slightly herbaceous aroma. |
| Chemical Composition | Water Activity (aw) | Celery leaves have relatively low water activity. |
| Cooking Behavior | Oil Absorption | Celery leaves do not absorb much oil when cooked. |
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