Learn how to make your own Celery salt seasoning in just a few steps. Only 3 ingredients, and 10 minutes to make this long-lasting homemade salt.
It is not the first time I’m making a homemade seasoning, but this one tastes exceptionally good with its refreshing earthy flavor which we like to sprinkle on EVERYTHING.
Serve this seasoning with a unique flavor instead of regular salt in your favorite dinner meals, salads, and sandwiches. I hope you get inspired by visiting our Recipe Index.
There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
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Ingredients
We just need two: celery leaves and your favorite salt.
Did you know that after using celery stalks you shouldn't throw away the leftover celery leaves? They are all edible and make a great-tasting and quick homemade seasoning.
Making your own spices requires an easy and relatively quick cooking process where the benefits are that you can control the amount of ingredients and sodium intake in it.
We don't use celery seeds here like they use in commercial store-bought celery salts, instead, we take a bunch of fresh celery, remove the leaves and dry it in the oven.
Instructions
Preheat oven to 350 degrees. Prepare a large baking sheet lined with parchment paper.
Place celery leaves in a single layer on a large baking sheet. Bake for 6-7 minutes, rotating the pan halfway through baking time.
Remove from oven and let cool. Transfer to a coffee or spice grinder and add Himalayan salt.
Pulse until the texture is finely ground and smooth. Serve in your favorite savory recipes as a substitution for regular or seasoned salt.
Store in a cool place in a clean and dry glass jar or container with a tightly closed lid.
Tips
- Celery has various health benefits and is good for your nutrients. It's loaded with antioxidants, helps with inflammation, and supports digestion.
- The difference between homemade celery salt and store-bought celery salt is that we make it from fresh celery leaves. In the store-bought version, they will generally make it out of celery seeds and salt.
- Homemade seasoned salt, if stored properly will last up to 6 months in the pantry. However, for the best flavor and color consume it within 3 months.
- Before adding the leaves to the baking sheet, rinse and dry these with a paper towel.
- I prefer the oven method to using a food dehydrator which usually takes a long time and hours to prep.
- This recipe is a good start to making your own spice blends. Add some black pepper, garlic and onion powder, paprika, and more dried herbs and you have the ultimate homemade seasoned salt for any meal.
- Make it healthier by reducing the amount of salt and increasing celery leaves.
JULIA'S TIP You need special equipment here, a small coffee grinder (that's what I use) or a special spice grinder is all that you need to quickly break down the dried celery leaves into a powder-like consistency.
How to use seasoned salt?
Just like with any other all-purpose seasonings, this tasty salt recipe will add great flavor and dimension to a bland-tasting dish. We like to add this salty celery flavor to our savory dishes, cold or warm salads such as Potato salad, baked juicy hot dogs and casseroles, tomato soup, and bloody mary cocktails instead of the fresh celery stick.
From my experience, this seasoned salt tastes delicious with meats, seafood, and vegetables, especially potatoes, salads, soups, and casseroles. Well, basically anything.
Serve this celery salt in place of regular salt for:
- Side dishes such as fries or roasted fingerling potatoes made in air fryer, broccoli, crispy cauliflower bites, creamy and buttery mashed potatoes, or baked whole fluffy sweet potatoes.
- holiday season Pork tenderloin, pork chops, or lemon chicken drumsticks
- Season burgers, patties, and fritters.
- This seasoned celery salt makes a great meat rub!
- Casseroles
Freezing And Storing Instructions
Just like with any homemade seasoning blend, this salt should be stored in a tightly sealed air-tight container. To increase the shelf life and flavor of the salt make sure to keep it in a cool, dark pantry.
Seasoned salt will last up to 6 months in the pantry. However, for the best flavor and color consume it within 3 months. It is still safe to consume but the strong flavor will start to disappear after 3 months or so.
FAQ
Just like with any other all-purpose seasonings, this seasoned celery salt will add great flavor and dimension to a bland-tasting dish. Think roasted vegetables, soups, casseroles, meats, and salads. Read above for my recipe suggestions.
I wouldn’t say it’s healthy or unhealthy. Indeed it contains high amounts of sodium, so any salt seasoned or not should be used in moderation.
No these are not the same. Essentially celery seed is a spice that is made from wild celery and is often sold both as seeds and as ground celery spice. Celery salt is a combination of both ground celery powder and salt. This is what you can buy in the stores. However, in the homemade celery salt version, we roast the fresh celery leaves and then break them down into a fine powder and mix it with your choice of salt. As result, we have fresh celery leaves and a salt seasoning blend.
Celery salt is nothing other than seasoned salt. As an alternative to celery salt, you can use any dried herbs and dried vegetable seasonings, such as dill pickle salt, parsley salt, onion salt, garlic salt, or a mix of ground spices, herbs, and salt.
Recipe Suggestions To Use Seasoned Salt
I hope you'll enjoy this homemade celery salt recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Love,
Julia
Celery Salt
INGREDIENTS
- 1 cup celery leaves loosely-packed
- ⅛ teaspoon Himalayan pink salt or sea Salt
INSTRUCTIONS
- Preheat oven to 350 degrees. Prepare a large baking sheet lined with parchment paper
- Place celery leaves in a single layer on a large baking sheet. Bake for 6-7 minutes, rotating pan halfway through baking time.
- Remove from oven and let cool. Transfer to coffee or spice grinder and add Himalayan salt. Pulse until the texture is finely ground and smooth. Serve in your favorite savory recipes as a substitution to regular or seasoned salt. Store in a cool place in a clean and dry glass jar or container with a tightly closed lid.
Video
NOTES
- 1 cup celery leaves makes about 6 tablespoons of celery salt. However, the final amount may vary after roasting the leaves.
- Just like with any homemade seasoning blend, this celery salt should be stored in a tightly sealed air-tight container. To increase the shelf life and flavor of the salt make sure to keep it in a cool, dark pantry.
- Seasoned Salt will last up to 6 months in the pantry. However, for the best flavor and color consume it within 3 months. It is still safe to consume, but the strong flavor may disappear after 3 months.
- You need special equipment here, a small coffee grinder (that's what I use) or a special spice grinder is all that you need to quickly break down the dried celery leaves into a powder-like consistency.
- Before adding the leaves to the baking sheet, rinse and dry these with a paper towel.
- I prefer the oven method to use a food dehydrator which usually takes a long time and hours to prep.
- Make it healthier by reducing the amount of salt and increasing celery leaves.
Universal seasoned homemade salt for any dish!