The ninth issue of our #Zero waste in the kitchen column, the column that makes you discover how to recover the parts of vegetables that are considered 'less noble', but are actually the richest in nutrients! This time we will be looking at the leaves of celery ribs, proposing crunchy and tasty croquettes...

Celery leaves: 

The main health substances contained in celery leaves are vitamin A, apigenin, sedanin, essential oil, and coumarins.
The high content of fat-soluble vitamin A (not present in other parts of the vegetable) promotes the well-being of the bone system, teeth and skin cells, strengthens immune defenses, resistance to infection and the organ of vision, protects against the action of free radicals and prostate cancer, and is effective in repairing the skin from damage caused by ultraviolet rays.

L'apigenin, found in the leaves of celery, parsley, and chamomile, is a natural bioactive flavonoid with spasmolytic, anti-inflammatory, antioxidant, anti-allergic, and detoxifying properties and which has curative action in neurological and cardiovascular diseases.

La sedanine is a substance stimulating digestion and absorption of intestinal gases and has detoxifying and anti-inflammatory action against skin, eye and bladder disorders.

L'essential oil of celery leaves, volatile and rich in as many as 26 healing components (including flavonoids, salienes, mineral salts, and limonene), is a powerful antioxidant that has antifungal, analgesic, digestive, anti-inflammatory, hypotensive, diuretic, and protective action against fluid stagnation in the body, sleep disorders, meteorism, and various pathogenic microorganisms (especially against Gram-positive bacteria).

Le coumarins contained play an antiphlogistic, anti edematous and tonic action on the vascular system and are also effective in combating migraine symptoms.

Because of these properties, the fronds of Apium graveolens L., which have been used in natural medicine since Greek times, are used in the modern pharmaceutical industry, cosmetics and phytotherapy.

Celery and sesame leaf croquettes 

Ingredients:

• 200g of oat flakes
• 150g of toasted sesame seeds
• A bunch of celery with leaves
• ½ glass of vegetable milk
• 1 teaspoon turmeric
• 1 tablespoon of extra virgin olive oil
• Halls
• Pepper

Preparation:

Clean and separate the celery stalks from the leaves. Steam the chopped stalks for about 10 minutes. Grind the oatmeal coarsely so you get a kind of flour that you will pour into a bowl. Add the previously cooked celery, chopped leaves, turmeric, extra virgin olive oil, half a glass of milk, salt and pepper.
Form croquettes with your hands; if the dough is too soft, add more oatmeal. The consistency of the croquettes should still be quite soft; they will harden as they cook. Dip the croquettes in sesame seeds and arrange them on a baking sheet covered with baking paper.
Brush the croquettes with extra virgin olive oil and bake in a preheated oven at 200° for 15 to 20 minutes. Once ready, remove them from the oven and serve them while still hot.