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Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.

Put your leftover celery leaves to work in this EASY Homemade Celery Salt Recipe! It tastes even better when you make it yourself.

Recipe ingredients:

Celery leaves and salt! That’s it.

Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.

Step-by-step instructions:

  1. First, roast the celery leaves at 200 degrees for about 20 minutes.
    Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.
  2. Cool them slightly, then transfer them to a spice grinder.
    Put your leftover celery leaves to work in this EASY Homemade Celery Salt Recipe! It tastes even better when you make it yourself.
  3. Add salt and process until finely ground.
    Put your leftover celery leaves to work in this EASY Homemade Celery Salt Recipe! It tastes even better when you make it yourself.

Recipe tips:

  • Yield: The amount of leaves per bunch of celery varies, but I was able to get it about 1 cup of loosely-packed celery leaves from one bunch celery. That yields about 2 tablespoons celery salt.
  • Store-bought: Celery salt is a seasoning made from ground celery seeds and salt. In this version, I dry out and grind celery leaves instead of seeds.
Put your leftover celery leaves to work in this EASY Homemade Celery Salt Recipe! It tastes even better when you make it yourself.

Homemade Celery Salt

Put your leftover celery leaves to work in this easy Homemade Celery Salt Recipe! It tastes even better when you make it yourself.
5 from 19 votes
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Cook Time 25 mins
Total Time 25 mins
Servings 2 tablespoons
Course Pantry
Cuisine American
Calories 2

Ingredients 

  • 1 cup celery leaves loosely-packed
  • 1/8 teaspoon Salt

Instructions 

  • Preheat oven to 200 degrees. Line baking sheet with parchment paper.
  • Arrange celery leaves in single layer on prepared baking sheet. Bake 20 minutes, rotating pan halfway through baking time.
  • Remove from oven and cool slightly. Transfer to spice grinder.
  • Add salt and process until finely ground. Cool completely and store covered in pantry.

Notes

  1. Yield: The amount of leaves per bunch of celery varies, but I was able to get it about 1 cup of loosely-packed celery leaves from one bunch celery. That yields about 2 tablespoons celery salt.
  2. Store-bought: Celery salt is a seasoning made from ground celery seeds and salt. In this version, I dry out and grind celery leaves instead of seeds.

Nutrition

Serving: 0.25teaspoonCalories: 2kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 20mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 1mgCalcium: 4mgIron: 1mg
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Comments

    1. Hi Jimmy, the ratio is 1 cup of celery leaves to 1/8 teaspoon salt. Thank you! – Meggan

    1. Hi Maria, celery seed is more concentrated so that may reflect in the recipe. Hope this helps! – Meggan

  3. I just bury my dried veg in the salt; it’s called a salt vat. It’s how sailors used to keep their various meats and veg; but when it ran out they ate each other in order of command.

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