Can You Juice Celery Leaves? The Complete Guide

Celery Leaves: Yes, You Can Juice Them

Celery leaves are safe to juice. They contain the same vitamins and minerals as the stalks, just in different proportions. The leaves have more calcium, vitamin C, and magnesium per gram than the stalks.

The flavor is stronger and slightly bitter. If you’ve only juiced stalks, leaves will change the taste noticeably. Start with a small amount to see if you like it.

How Many Leaves Should You Use?

Use a ratio of 1 part leaves to 4 parts stalks by weight. For a typical 16-ounce glass, that means about 1.5 ounces of leaves (roughly a loosely packed cup) to 6 ounces of stalks. This ratio gives you the nutritional boost without overwhelming bitterness.

If you’re new to leafy greens in juice, start even lower: 1 part leaves to 8 parts stalks. That’s about half a cup of leaves per 16-ounce glass. Taste it. If the bitterness is fine, increase gradually over several days.

Going above 1 part leaves to 3 parts stalks will make the juice noticeably bitter. Most people find that unpleasant. The tipping point where bitterness dominates is around 40% leaves by weight.

Nutritional Differences: Leaves vs. Stalks

Celery leaves contain more of several key nutrients than the stalks:

• Vitamin C: leaves have about 3x more per gram
• Calcium: leaves have about 2x more
• Magnesium: leaves have about 1.5x more
• Vitamin A: leaves are significantly higher in beta-carotene

But leaves also contain more oxalates and goitrogens. For most people, this is not a concern at normal intake. If you have a history of kidney stones or thyroid issues, talk to your doctor before adding large amounts of celery leaves to your diet.

One note: the leaves are also higher in fiber. That’s good for digestion, but it can affect juice yield and texture.

How to Prep Celery Leaves for Juicing

Wash the leaves thoroughly. They trap dirt and small insects. Soak them in cold water for 2-3 minutes, then rinse under running water. Pat dry or spin dry in a salad spinner.

Remove any yellowed or wilted leaves. They taste bad and add nothing nutritionally. Use only fresh, green leaves.

Cut larger leaves into smaller pieces if your juicer has a narrow feed chute. Leaves are fluffy and can clog. Pack them tightly but don’t overstuff.

Juicing Celery Leaves: Which Juicer Works Best?

Centrifugal juicers handle celery leaves fine, but you’ll get a lower yield than with stalks. The leaves are light and dry, so they don’t produce much liquid on their own. You’ll need to alternate between stalks and leaves to push everything through.

A masticating juicer (slow juicer) works better for leafy greens. It crushes the leaves more thoroughly and extracts more juice. If you’re juicing celery daily, consider a slow juicer. Our guide on daily celery juice explains the differences in detail.

If you’re using a centrifugal juicer, the high-yield juicing tips for kale and spinach apply to celery leaves too. The key is to alternate dense and leafy ingredients.

One option is the Juilist 3″ Wide Mouth juicer. It has an 800W motor that handles celery stalks quickly. The 3-inch feed chute means less prep time. The included filter basket is easy to clean with the brush provided. Check the current price on Amazon if you’re interested.

Does Juicing Celery Leaves Change the Taste?

Yes. The leaves add an earthy, slightly bitter note. Some people describe it as “greener” or more herbaceous. The stalks alone taste mild and slightly salty. Adding leaves makes the juice more complex.

If you don’t like the bitterness, you can mask it. Add a green apple or a slice of lemon. Both balance the bitter compounds. Or use fewer leaves next time.

You can also juice leaves from other plants in the same family. Parsley and carrot tops have similar flavor profiles. Mixing them can create a more interesting juice.

Common Mistakes When Juicing Celery Leaves

Mistake 1: Using too many leaves. This makes the juice unpalatable. Stick to the 1:4 ratio or less.

Mistake 2: Not washing properly. Leaves hold grit. You’ll taste it in the juice.

Mistake 3: Juicing wilted or yellow leaves. They taste flat and slightly sour.

Mistake 4: Forgetting to alternate with stalks. Leaves alone won’t produce enough liquid. They’ll just sit in the basket.

Celery Leaves vs. Celery Stalks: A Quick Comparison

Numbers are approximate. They vary by plant and growing conditions. Use them as a general guide, not a precise nutrient database.

Can You Juice Celery Leaves with Other Fruits?

Yes. Celery leaves pair well with apple, pear, cucumber, and citrus. The sweetness of fruit counteracts the bitterness. For a balanced juice, try:

• 1 cup celery leaves
• 4 stalks celery
• 1 green apple
• 1/2 lemon, peeled

This yields about 16 ounces. The apple and lemon keep the flavor bright.

You can also add ginger or mint. Both complement the earthy notes.

Storing Celery Leaves for Later Use

Fresh celery leaves last about 5-7 days in the fridge. Wrap them in a damp paper towel and put them in a plastic bag. Don’t wash them until you’re ready to use them.

You can also freeze celery leaves. Chop them, spread on a baking sheet, freeze for 2 hours, then transfer to a freezer bag. Frozen leaves last up to 6 months. Use them directly in the juicer without thawing.

Frequently Asked Questions

Is it safe to juice celery leaves?

Yes. Celery leaves are safe to consume. They’re not toxic. The only concern is individual sensitivities or allergies, which are rare.

Do celery leaves have more pesticides than stalks?

Possibly. Leaves are more exposed to air and spray. Wash them well. If you’re concerned, buy organic celery.

Can I juice celery leaves with a blender?

Yes, but you’ll need to strain the pulp. A blender doesn’t separate juice from fiber. You’ll get a smoothie-like drink unless you use a nut milk bag.

How much celery leaf juice should I drink per day?

Start with 2-4 ounces of juice that includes leaves. That’s about 1/4 to 1/2 cup of leaves. Increase gradually if you tolerate it well.

Can celery leaves cause any side effects?

For most people, no. But eating very large amounts (more than 1 cup of leaves per day) might cause digestive upset due to the fiber. The goitrogens in celery leaves could affect thyroid function in sensitive individuals, especially if consumed raw in huge quantities.

The Bottom Line: Juice Those Leaves

Celery leaves are a nutritious addition to your juice. Use them in moderation. Start with a small amount and adjust to your taste.

They won’t ruin your juice. They’ll make it more interesting. And you’ll waste less of the plant.

If you’re juicing celery regularly, a good juicer helps. The Juilist model mentioned earlier is one option. Another consideration is whether to use a slow juicer for daily celery juice. That guide covers the trade-offs.

Also, if you’re curious about how long fresh juice lasts, check our article on apple juice shelf life. The same principles apply to celery juice.

Now go juice some leaves. Your body will thank you.