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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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! :)
I never say no to a new way to enjoy cheese! :)
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!
Yes, I think my big jar is going to last quite a long time. :) I will have to parcel some out to share!
What a wonderful idea! I need to try this!
I like having little homemade things like this to put on the table–a fancy garnish spruces anything right up. :)
Great minds think alike! I am going to make herb salts to give as Christmas gifts this year – basil, dill and celery salts are on my list to make.
Oh, yum! Fennel, citrus, and rosemary are next up on my list. :)
That’s just very cool…making this and then rimming some cocktail glasses for Bloody Mary;s…
Nice–I am not usually organized enough toile cocktails in the morning, but it sounds so good that I’ll have to try!
This is one of my favorite uses for celery salt! :)
You make me very, very happy.
Well THAT is an awfully nice compliment. Which makes ME very very happy. Win-win! :)
Brilliant!
I can just imagine how good this smells!
I hate wasting so much of the celery. This is a great idea!
omg I had no idea you could dry out celery this way and make your own celery salt, this is brilliant!
I’ve never really thought about what celery salt is made of…now I know!
I had no idea you could whip up celery salt that easily! You’re full of good info!
I love this – great idea for leftover celery!
You can also dry cellery leaves (chopped) and use them as a seasoning. They have a completely different flavour than cellery.
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?
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 :)