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Homemade Celery Salt


Leaves from one bunch of celery
Flaking sea salt


  1. 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.
  2. Rinse the leaves with cold water in a strainer, then shake off as much of the water as you can.
  3. At this point you want to dry the leaves as much as possible, so they toast (not steam) when you cook them.
  4. Gently pat them dry in a clean dish towel, or paper towels.
  5. Arrange them in a single layer on a baking sheet, then bake in a 350F / 180C oven for about 5-7 minutes.
  6. Bake until dehydrated and crispy, but not browned.
  7. Remove from heat and let the leaves cool completely. They’ll crisp up even more at this point.
  8. When cool, use your fingers to crumble the leaves completely, discarding any leaves that aren’t crispy.
  9. Combine equal parts celery leaves and salt in a jar, and either stir or shake to distribute the celery leaves evenly throughout.
  10. Try adding celery salt to soups, corn on the cob, sprinkled over eggs or stirred into a Bloody Mary!

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