Homemade Celery Salt
Ingredients:
Leaves from one bunch of celery
Flaking sea salt
Directions:
- Pick the leaves from each celery stalk, leaving the stems behind. The outer leaves tend to be dark green and hearty, the inner leaves pale green and tender. I use them all.
- Rinse the leaves with cold water in a strainer, then shake off as much of the water as you can.
- At this point you want to dry the leaves as much as possible, so they toast (not steam) when you cook them.
- Gently pat them dry in a clean dish towel, or paper towels.
- Arrange them in a single layer on a baking sheet, then bake in a 350F / 180C oven for about 5-7 minutes.
- Bake until dehydrated and crispy, but not browned.
- Remove from heat and let the leaves cool completely. They’ll crisp up even more at this point.
- When cool, use your fingers to crumble the leaves completely, discarding any leaves that aren’t crispy.
- Combine equal parts celery leaves and salt in a jar, and either stir or shake to distribute the celery leaves evenly throughout.
- Try adding celery salt to soups, corn on the cob, sprinkled over eggs or stirred into a Bloody Mary!
