Three kinds of celery are cultivated for culinary use, one for the stalks, another for the roots, and the third for its leaves. Leaf celery has a stronger, more herby and assertive flavour than the other two varieties and is generally not eaten raw. It gives more flavour to soups and stews than does stalk celery. Usually we only use this leaf celery in our vegetable broth but if you like the savoury warming flavour perhaps a little finely chopped into a pasta sauce will stir your imagination. In fact any dish that uses the stalk celery can be enhanced with a little of the leaf.
Leaf celery (Apium graveolens secalinum), also called cutting celery and soup celery, is darker, leafier, and has thinner stalks. It can sometimes be mistaken for flat leaf parsley. The leaves have a strong, almost peppery flavour that makes for a great accent in cooking.