What is leaf celery herb?

Celery (Apium graveolens) has been cultivated for over 3,000 years, originally prized for its medicinal properties in ancient Greece and Rome. It was used in tonics for digestion and inflammation rather than as food. The plant’s strong, bitter taste meant it was more common in remedies than in meals.

By the 17th century, French growers refined celery, making it milder and more suitable for cooking. While stalk celery became widely popular, leaf celery remained favoured in parts of Europe and Asia, where its intense flavour was highly valued. It was especially appreciated in soups, broths, and herbal blends.

Today, leaf celery is still cherished by chefs and gardeners. Its strong taste, easy cultivation, and continuous harvest make it a versatile addition to both kitchens and gardens.

Leaf celery is easier to grow than stalk celery. It thrives in fertile, moisture-retentive soil and prefers full sun or partial shade. Before planting, enrich the soil with well-rotted manure or compost to boost moisture retention.

Start seeds indoors between mid-March and early April. Lightly press them into moist, peat-free compost, as they need light to germinate. Maintain temperatures above 15°C. Germination takes up to three weeks. When seedlings are strong enough, transplant them outdoors after the last frost. Space them 30 to 45 cm apart in blocks. This setup lets plants shade each other, promoting tender growth.

Keep the soil moist but not waterlogged. Mulch with compost or manure to help retain moisture and suppress weeds. Protect young plants from slugs and snails. Leaf celery is hardy but benefits from extra care in early stages. ​

Leaf celery is packed with flavour. Its dark green, parsley-like leaves add a peppery punch to soups, stews, and salads. Unlike traditional celery, the focus is on the foliage. You can harvest leaves regularly, and they’ll keep growing.

Try adding chopped leaves to salads for a unique taste. They pair well with root vegetables. You can also dry and store them for later use, ensuring a year-round supply of this aromatic herb. ​

Celery leaves provide great health benefits, just like celery stalks. They are rich in antioxidants, protecting cells from damage. They also contain phytonutrients that help reduce inflammation.

This herb is an excellent source of vitamin K, which supports blood clotting and bone health. Celery leaves may also aid digestion and promote heart health. Adding them to your diet is a simple way to boost nutrition.

Leaf celery isn’t just useful—it’s attractive too. Its lush, green leaves resemble flat-leaf parsley, enhancing herb beds and borders. It also makes a great companion plant. Some gardeners use it to repel pests, especially around cabbage crops.

A great variety is ‘Par-Cel’, a Dutch heirloom that looks like parsley but tastes like celery. It has aromatic leaves and slender stems, perfect for garnishing and flavouring dishes. ​

Celery leaf-mining fly

This is a fly whose larvae feed within the leaves of celery, and similar plants. This results in blotchy, brown and papery areas as if scorched. Remove affected parts of the plant as soon as you notice them, to control the spread.

Celery leaf spot

Alternatively, this is generally caused by a fungal disease, typically caused by Septoria apiicola and Cercospora apii. You’ll notice small yellow lesions on leaves which will grow and merge, leaving the leaves papery. You may even notice dark specks in the affected areas.

A great way to completely avoid this is to plant disease-free or resistant celery varieties. One such disease-tolerant variety is Apium graveolens var. dulce ‘Granada’. It’s a strong plant with a high yield. ‘Par-Cel’ is also quite disease resilient.

To manage the disease in existing plants, try the following:

• Ensure plants are spaced apart adequately
• Water early in the day, allowing the foliage to dry before the evening
• Remove and dispose (not in your compost) of affected material as soon as you identify it.