Celery

Yes, I know this is another post this is not on one of my usual topics, but it’s something I’m curious about.

The celery greens, aka leaves, have a much higher nutritional value than the stalks. They become bitter the farther out from the stems they grow. 

Most stores today cut them off completely, but I prefer to buy celery with some greens left on because they’re healthy. 

I cook the celery, including the greens, in a mixture of water and apple juice with some spices added and eat them with dinner. In my opinion, they’re yummy!

Why doesn’t some agricultural scientist develop celery with greens that aren’t bitter?

If people found out how healthy and delicious those are there would be a much bigger market for celery.