Celery Salt

Submitted by Chef Bronco

"Does anyone use those celery stalk leaves anymore other then decoration? Save the leaves, the part you cut off the tops and bottoms(minus the hard root part). Freeze them and when you have about 2 cups of both, dry them, grind them and mix them with salt, regular or sea salt."

 

• Ready In: 10hrs 20mins
• Ingredients: 2
• Yields: 1 cup
• Serves: 50

ingredients

• 2 -3 cups celery leaves and pieces celery
• 1 -2 teaspoon salt or 1 -2 teaspoon sea salt

directions

1. Rinse well, all saved celery leaves and pieces. Shake as much water off as possible, and dry with paper towels. Turn oven on to 350 degrees. When at temp, turn it off. Put celery pieces and leaves on cookie sheet and put in oven. Leave in closed over about 6-8 hours. Check for dryness. You can also use a dehydrator if you have one, or just leave them out on a plate between paper towels for a few days. Take dried celery and put in grinder and grind until powder stage. Pour in bowl and add salt. I don't add as much as commercial brand celery salt. I live a stronger celery taste to mine. You can also use celery seeds and grind them up if you want. Mix celery and salt together to your taste for saltiness. I usually use about 4 parts ground celery to 2 parts salt. Sea salt makes it saltier, to me, so I cut it back to 4 parts and 1-1/2 parts sea salt.