Have You Ever Tried These Leaves?

Sure, we’ve all had iceberg lettuce and romaine leaves, graduating to eating healthier spinach leaves, and even got used to eating the uber popular superfood kale. But there are other leafy greens on the block you may not have thought to try.

4. Celery Leaves


If you buy your celery as a whole stalk and not pre-cut, you may be inclined to pass on stalks with fluffy, leafy tops, or snip them off and throw them out when you get home.

But think again.

Celery leaves are not only a good source of fiber, antioxidants, and vitamins A and C, but they have five times as much magnesium than celery stalks do!

Dr. Mercola states that magnesium is an important mineral involved in performing a wide array of biological functions, including but not limited to:

  • Activating muscles and nerves
  • Creating energy in your body by activating adenosine triphosphate (ATP)
  • Helping digest proteins, carbohydrates, and fats
  • Serving as a building block for RNA and DNA synthesis
  • Being a precursor for neurotransmitters like serotonin

You can use celery leaves as fresh herbs like cilantro in your dishes, add them to your soups, or even make your very own celery leaf pesto.