Can You Juice Celery Leaves? A Straightforward Guide
You’ve got a bunch of celery in the fridge. Maybe you bought it for the crunch, maybe for the juice trend. You trim the stalks, rinse them, and then you stare at that pile of leafy tops sitting on the cutting board. Standard advice says toss them in the compost. But something nags at you—those leaves look perfectly edible, so why not juice them? You’re not alone; this question comes up constantly in juicing circles.
I’ve been juicing for years and spent a fair amount of time testing celery leaves. The short answer is yes, you can absolutely juice celery leaves. The longer answer involves their taste, nutritional profile, and how to handle them without ending up with a bitter glass of green sludge. By the end of this article you’ll know exactly what to do with those leaves, when to include them, and when to leave them out. I’ll also share one resource that helped me dial in my celery juice routine when I was troubleshooting fertility-related health goals.
If you’re serious about getting the most out of celery juice—whether for general health or specific concerns like fertility—check out Celery Juice Benefits: How To Use Celery Juice For Fertility. It covers preparation methods, timing, and how to combine celery with other ingredients. The current price on Amazon is worth confirming for yourself, but I’ve found the protocols in that book to be practical and research-backed.
What Celery Leaves Actually Contain
Most people focus on celery stalks because that’s what you see in the produce aisle. The leaves get discarded by growers and grocers alike. But nutritionally, the leaves are not a waste product. Per 100 grams, celery leaves contain roughly three times the vitamin C of the stalks, along with higher levels of vitamin A, magnesium, and calcium. They also pack more chlorophyll—that’s the green pigment linked to alkalizing effects in the body.
The catch? Leaves also contain higher concentrations of oxalates. Oxalates are naturally occurring compounds that can contribute to kidney stone formation in sensitive people. The levels in celery leaves are moderate compared to spinach or rhubarb, but if you have a history of calcium oxalate stones, you might want to limit leaf juice or skip it entirely.
Another compound worth noting is apigenin, a flavonoid found more densely in the leaves than in the stalks. Apigenin has been studied for its anti-inflammatory and antioxidant properties. So there’s a genuine reason to keep those leaves on your cutting board.
How Bitterness Changes the Game
Here’s the honest truth: celery leaves taste bitter. Not mildly bitter—distinctly, sometimes aggressively bitter. That bitterness comes from phthalides and other volatile compounds that concentrate in the leaves. Stalks have them too, but at much lower levels.
If you juice an entire bunch of celery with all the leaves attached, you’ll notice a sharp edge in the flavor. Some people love it; most don’t. My personal test: I juiced a full stalk-only batch one day and a stalk-plus-leaf batch the next day. The leaf version had a grassy, almost medicinal finish that took a few sips to get used to. I ended up mixing it with apple and ginger to mellow it out.
That doesn’t mean you should discard leaves entirely. You just need to manage the ratio. A good starting point is one leaf per three stalks. That gives you the nutritional bump without overwhelming the taste. Adjust from there based on your own palate. If you’re juicing for a specific health protocol and bitterness isn’t a dealbreaker, you can go heavier on the leaves.
Preparation Matters More Than You Think
Celery leaves are sturdy, but they trap dirt and grit between their crevices. A quick rinse under the tap isn’t enough. Submerge the whole bunch in a bowl of cold water, swish it around, then lift it out instead of draining the water (that way the dirt stays at the bottom). Repeat until the water runs clear.
Should you chop the leaves before juicing? With a masticating juicer (the slow, cold-press type), you can feed leaves whole. They’ll get pulverized fine. With a centrifugal juicer, the leaves might wrap around the shredding disc or fly up and cause clogging. Either way, I recommend rolling the leaves into a tight bundle and pushing them through with the stalks. That prevents jams and extracts more juice.
The yield from leaves alone is surprisingly low—around 30–40% of the weight ends up as juice, compared to 50–60% from stalks. Most of that lost volume is fiber that stays in the pulp. So don’t expect a big glass of juice from a handful of leaves. Combine them with stalks for practical output.
Juicing Leaves vs. Blending Them
This is a fork in the road many people miss. Juicing extracts liquid and discards the fiber. Blending keeps the entire leaf, fiber and all, giving you a thicker, more filling drink. For celery leaves, blending has an advantage: the bitterness gets masked by the bulk of the other blended ingredients. A smoothie with celery leaves, a banana, some cucumber, and a splash of lime tastes totally different from straight leaf juice.
However, if your goal is the concentrated nutrient profile that proponents of celery juice talk about (like the book I mentioned), juicing is the standard approach. The theory is that removing the fiber allows rapid absorption of the phytonutrients. I’ve seen mixed evidence on whether that matters in practice, but many people report better results with juiced celery versus blended. Your call.
| Method | Taste with Leaves | Nutrient Delivery | Prep Time | Best For |
|---|---|---|---|---|
| Juicing (cold press) | Bitter, grassy | Concentrated, fast absorption | 10 min | Strip-down health protocols |
| Juicing (centrifugal) | Bitter, slightly oxidized | Good but less stable | 5 min | Quick batches, forgiving taste |
| Blending (smoothie) | Mild, masked by other fruits | Whole leaf, includes fiber | 5 min | Everyday greens boost |
When to Skip the Leaves
Not every situation calls for celery leaf juice. If you’re following a very strict juice cleanse that requires a neutral flavor, leaves will ruin the experience. If you have sensitive digestion, the extra oxalates and fiber (in blended form) might cause bloating or cramping. Some people report that celery leaf juice gives them a mild headache—possibly from the high chlorophyll content or the concentrated minerals. I’d recommend starting with a small amount (one leaf per juice) and observing how you feel over a few days.
Also consider the source. Conventionally grown celery is on the Dirty Dozen list for pesticide residues. The leaves have more surface area relative to their mass, so they may hold more chemicals. Opt for organic if you plan to use leaves regularly. The price difference is usually small, and it reduces one variable in your experiment.
For those using a masticating juicer, the best juicer for celery juice typically handles leaves well because of the slow auger mechanism. Centrifugal models can work but require more attention to prevent clogging. And if you’re considering a dedicated cold-press machine, check out the cold press juicer for celery options that specialize in high-yield extraction of leafy greens.
5 Real Questions People Ask About Juicing Celery Leaves
Do celery leaves have more nutrients than the stalks?
Yes, on a per-weight basis. Celery leaves contain about 3 times the vitamin C, 5 times the vitamin A, and higher levels of calcium and magnesium compared to the stalks. The leaves also have more fiber. But because the leaves are much lighter than stalks, the total contribution to a single juice is modest unless you use a lot of leaves.
Can juicing celery leaves cause any side effects?
Possible but not common. The main concerns are oxalate load (kidney stone risk), digestive discomfort from the high fiber or bitterness, and potential pesticide residue. If you have a known sensitivity to oxalates or kidney issues, talk to a doctor before making leaf juice a habit. Start small and see how you react.
Should I remove the stems from the leaves before juicing?
No need. The thin stems attached to the leaves are tender and juice just fine. The thicker main stalks are what you want to separate. Just trim off any brown or wilted parts. The little inner stems that hold the leaf cluster are perfectly safe and add a bit more fiber to the pulp.
Can I freeze celery leaves for later juicing?
Absolutely. Wash and dry the leaves thoroughly, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Frozen leaves work better in a masticating juicer because the ice crystals break cell walls, giving a slightly higher juice yield. Thawed leaves are softer and may clog a centrifugal juicer more easily. Use within 3 months for best flavor.
Do celery leaves change the color of the juice?
Yes, noticeably. Stalk-only juice is a pale green, almost translucent. Adding leaves turns it a deeper, forest-green shade. That’s the chlorophyll doing its thing. The color shift is harmless and actually indicates higher phytonutrient content. If you’re turned off by dark green juice, stick to a low leaf-to-stalk ratio.
What You Can Actually Do Starting Today
- Start with a 3:1 stalk-to-leaf ratio and adjust based on your taste tolerance.
- Submerge the whole celery bunch in cold water to remove trapped grit—don’t just rinse.
- Roll leaves into a tight bundle before feeding them through your juicer to avoid jams.
- Use a masticating juicer for better extraction and less bitterness from oxidation.
- If you have kidney concerns, check with a doctor before adding leaf juice to your routine regularly.
- Freeze extra leaves in a single layer on a tray, then bag them for later use in juices or smoothies.
- Mix leaf juice with a green apple or a wedge of lemon to balance the bitterness without losing the benefits.
