Homemade Celery Salt

Waste not, want not, and all that.  So I’m sure you’ve been aching for a novel way to use up your celery leaves.  There’s making vegetable broth, of course, but this is better.At this time of year I’m getting crisp, leafy heads of celery in my CSA box, which inspired me to make this batch of celery salt.  But a leafy bunch of celery yields approximately an endless supply of celery salt, so don’t be deterred if you can only unearth a few handfuls of leaves from the depths of your celery heart.  It’ll do.The aroma and flavor of the dried celery leaves are gorgeous.  So far I’ve sprinkled the stuff on soup and bread.  I see a future for it on eggs and in potato salads.  You mentioned Bloody Marys and buttered radishes, both inspired suggestions.  Any more ideas?

Homemade Celery Salt (adapted from 101 Cookbooks):  Pluck the leaves from a bunch of celery.  Rinse them and dry them thoroughly.  Spread in a single layer on a baking sheet (or two, if necessary) and bake at 350 for 5-7 closely-watched minutes, until the leaves are crisp but not browned.  Cool, then crumble (discarding any leaves that aren’t completely dried, which won’t crumble) and mix with an equal amount of flaky salt.  Store in an airtight container.

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23 thoughts on “Homemade Celery Salt

  1. xplorexpress

    You know how I like my celery salt? Have a slice of toasted bread, a bit of butter, a slice of mozzarella cheese (not too thick) et gently sparkle a bit of celery salt on it… cover with another buttered toast and… enjoy! Might not be the most healthy snack, but it is gooood once every blue moon! :)

    Reply
  2. ieatthepeach

    Yes! I did this a few months ago, and it’s fabulous. So fragrant and flavorful, and a little goes a long way. My little jar of celery salt gets a lot of use, even in my one-person kitchen!

    Reply
  3. gisele

    You can also dry cellery leaves (chopped) and use them as a seasoning. They have a completely different flavour than cellery.

    Reply
    1. emmycooks Post author

      Thanks for the good idea, Gisele! I have some that I didn’t mix with salt and you’re right, I love the flavor. What are your favorite uses for them?

      Reply
  4. Hanna

    In Belgium, it is tradition to eat cheesecubes (generarlly gouda) with a sprinkle of celery salt and then a little dip into Dijon mustard.
    Best snack to accompany a beef or two!
    I highly recommend trying this, even if it seems odd becusse you cn get this in sny cafe in Belgium :)

    Reply

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