Traditional varieties of celery tend to have more leaf than stalk and a much stronger flavour that works well in pesto and soup. They may not be quite so good for scooping up dips but they add an excellent depth of flavour to many recipes, as well as being packed with antioxidants. Most of the calcium, potassium, and vitamin C in celery is stored in the leaves.

Fresh celery leaves can be substituted into almost any recipe that calls for celery. Bear in mind that the leaves have a stronger and more bitter flavour than the stalks.

You can freeze the leaves, ready for a future stock, smoothie or mirepoix (the carrot, onion and celery base that's the foundation of many French casseroles and sauces).

Salads

Chop and mix with sliced apple, toasted hazelnuts or walnuts and a dressing with a base of mayonnaise, yoghurt or blue cheese for a colourful and punchy version of a Waldorf salad.

Add cooked puy lentils, bulgar wheat or quinoa to this for a more substantial feast.

Use celery in place of parsley (a close relative of celery) in a tabbouleh, such as this recipe.

Celery flavour bombs

Fry chopped green celery in olive oil, with chopped onion and garlic. Freeze the cooked mixture in ice trays then store the cubes in a bag until you need them to add flavour to soups and stews.

Celery salt

Tradionally made with a mixture of salt and celery seeds, this version of the versatile seasoning uses dried and crumbled leaves. (You could also dry your leaves in a traditional oven on a low heat until crisp but not frazzled.)

Smoothie