Celery: can't stand the ribs but what about the dried leaves?

[rotuts]

I cant stand celery ribs.

but Id like to add celery flavor to soups, etc etc.

I would not mind a rib or two in the stock/soup etc if i could then remove it but id have to buy a Whole Bunch and dump the rest.

dried celery leaves are available from good supplier:

like Penzeys.

would that add celery flavor to these stock/soups? I wouldnt mind that left in

its just those ribs that drive me crazy with

mushyness.

[Lisa Shock]

I find that the fresh stalks, dried leaves, and dried seeds each have a different flavor.

What I would do is buy a whole fresh celery and make a lot of stock from it, strain, then freeze the stock as both ice cubes and cup sized blocks. This way, you'll have flavor and nothing to strain out later.

Dry celery leaf is a good flavoring for various dishes, it's just different. You might want to experiment with small batches of food and various amounts of dried herb.

Good Luck!

[rotuts]

never thought of that

a very fine tip!

many thanks!

[Martin Fisher]

I add celery rib near the end of cooking to avoid the mushiness.

I'm a big fan of celery flavor.

Celery leaf flavor is fleeting, IMHO

Have you considered lovage? It has a bold flavor, to me it tastes like celery and walnuts...I can't help thinking of Waldorf salad when I sample it straight up. LOL

It's extremely easy to grow. I use it a lot.

Edited December 6, 2011 by DiggingDogFarm (log)