Freezing Celery Greens - A 6-step guide

Celery green - a splash of color and flavor carrier in every stew

In autumn, around September, the celeriac is ripe in the garden and can be harvested. Since the tubers give good yields, you can always process large portions and thus create a winter supply. Both the tubers and the leafy greens can be stored in the freezer for months, either raw or already processed. If you only want to process celery greens, you can use celery leaves. This does not develop a large tuber, but only strong stems with many leaves. The aromatic vegetables are prepared for the freezer in just a few simple steps.

Prepare celery greens for the cold sleep

You should always freeze the seasoned vegetables clean and dry so that the tender leaves do not clump together during freezing. Portion the frozen food. This makes it easier to use. Use the following steps to prepare:

Wash the greens thoroughly under running water, shake them largely dry and place the leaves and stems on a tea towel.
Let the celery greens air dry for about an hour. Apply it several times.
Then check before further processing whether there is still a lot of moisture. It may be necessary to dry it with a kitchen towel.
Pluck the leaves from the stems and cut the leaves into appetizing strips.
The stems can also be used for a vegetable stock. Cut these into bite-sized pieces. You can freeze smaller shoots entirely.
Put leaves and stems in suitable containers, such as cans or freezer bags. The containers should be able to be sealed airtight because celery has a strong aroma.

The celery is already frozen after two hours and can now be used as required. The frozen food can be kept in the chest for several months.