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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