From celery leaves to carrot tops, the stalks, leaves, peels, and tops of fruits and vegetables are often tossed aside ...

Leaf celery is packed with flavour. Its dark green, parsley-like leaves add a peppery punch to soups, stews, and salads.

It’s valued for its tart, fleshy stalks. Unlike celery, rhubarb leaves are toxic due to high levels of oxalic acid and should ...

Save a couple of nice leaves (preferably attached to a small stem) and trim the top pieces of celery to a similar length to the base, cutting off any really tough and stringy edges. Now wash all ...

Celery should have crisp long stems attached to a sound base and the leaves should be vibrant and green. It should have tightly packed, firm heads with no brown patches on the outer layers.