Celery Salt
Learn how to make your own Celery salt in just a few steps. Only 3 ingredients, 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 it's refreshing earthy flavor which we like to sprinkle on everything.
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INGREDIENTS
- 1 cup celery leaves loosely-packed
- ¼ cup 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.
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