Celery leaves rubbed

Description:
The celery plant yields three spices, very similar in flavor in use yet different, celery root, seed and leaves.

Celery leaves are somewhat more restrained in flavor than the root and seeds and are particularly well suited for soups, stocks and broths. In addition, the leaves also go well with steamed fish, root vegetables and dishes in which the celery flavor tends to take a back seat.

Usage:
The celery leaves taste most intense when they are added to the dish towards the end of the preparation. For seasoning, the leaves can be easily rubbed between the fingers.

Known dishes:
Frankfurter green sauce, meat broths, vegetable broths.

Aroma/Taste:
Reminiscent of parsley and lovage.

Harmonizes with:
Coriander leaves, Cumin, Lovage, Clove, Parsley, Pepper, Mustard.

Origin:
Germany