Overview

Celery leaves are the leafy tops of the celery plant, used as both a vegetable and an herb. The variety most commonly grown for its leaves is Chinese celery (Apium graveolens var. secalinum), which has thinner, hollow stalks and a more intense, herbaceous flavor than standard stalk celery. The leaves are pungent, slightly bitter, and aromatic, with a concentrated celery taste.

Origin and history

Celery in its wild form, smallage, is native to the Mediterranean and parts of Europe and Asia. Selection for edible stalks began in Europe, while in East Asia a separate selection path favored leaf production. Chinese celery (var. secalinum) has been cultivated in China for centuries for its leaves and thin stalks, which are used fresh and cooked [1]. It remains a staple green in Chinese, Vietnamese, and other East and Southeast Asian cuisines, where it is valued more for its leaves than for its stems.

Varieties and aliases

  • Chinese celery (Apium graveolens var. secalinum)
  • Leaf celery
  • Smallage (the wild ancestor, sometimes used as a synonym for leaf celery)
  • Nan ling celery (a common Chinese variety)
  • In Chinese: 芹菜 (qín cài)
  • In Vietnamese: cần tàu

Culinary uses

Chinese celery is used both raw and cooked. The leaves and thin stalks are chopped and added to stir-fries, soups, and noodle dishes for a sharp, herbaceous note. In Vietnamese cooking, it is a common addition to pho and other broth-based soups. The leaves are also used as a garnish, similar to cilantro or parsley, and can be folded into dumpling fillings or fried rice. The flavor is stronger than standard celery, so it is typically used in smaller quantities.

Cross-cuisine context

Celery leaves from standard stalk celery (Apium graveolens var. dulce) are used in Western cuisines as a flavoring for stocks, soups, and stuffings, but they are often discarded or treated as a byproduct. Chinese celery is a distinct variety grown specifically for its leaves, and it occupies a role closer to a leafy herb than a vegetable. In Mexican cuisine, there is no direct analogue. The closest functional parallel might be epazote or cilantro, both of which are used as pungent, aromatic herbs in soups and stews, but neither shares celery’s flavor profile. In Korean cuisine, minari (water dropwort) is used in a similar way — added to soups, pancakes, and ssam — but it is a different species entirely.

Notes for cooks

  • Chinese celery can be substituted with standard celery leaves plus a pinch of celery seed, though the flavor will be milder.
  • Store wrapped in a damp paper towel in the refrigerator for up to one week. The leaves wilt quickly at room temperature.
  • The leaves are the most flavorful part. Do not discard them. Use the whole plant, including the thin hollow stalks.