Dried celery leaves

Dried celery leaves are the dehydrated leaves of celery (Apium graveolens), an herbaceous plant widely used in cooking for its fresh and slightly anise-like flavor. When dried, the leaves concentrate their aroma and flavor, making them an ideal seasoning to enhance broths, soups, stews, and sauces.

Origin: Celery is native to the Mediterranean region and Southwest Asia, where it has been cultivated since ancient times for both culinary and medicinal purposes. The dried leaves are obtained through a simple process of natural dehydration or in dryers, which allows their properties and flavor to be preserved for longer.

Properties: In addition to providing a characteristic fresh flavor, dried celery leaves are rich in antioxidants, vitamins A, C, and K, and minerals such as potassium and calcium. They are a low-calorie ingredient that adds natural nutrients and improves the aromatic profile of many preparations, especially in healthy and home cooking.

Synonyms in Latin American Spanish: In different regions, dried celery leaves may be referred to simply as hojas de apio deshidratadas, hojas secas de apio, or in some cases, they are called apio deshidratado. The word "apio" is commonly understood throughout Latin America, so it usually does not have very different synonyms, although in some areas it is clearly distinguished from "celeriac" or "Chinese celery".