Homemade Celery Salt Recipe
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 probably seems like the most random recipe, ever.
Right up until that moment when you’ve visited 4 stores and you can’t find it. (Right, Sarah?!)
Luckily, it’s the easiest, most obvious spice to make ever.
After all, you probably have a bunch of celery rolling around in your vegetable crisper anyway. It’s just WAITING to be vindicated.
I owe this recipe entirely to my brilliant Chef Instructor of Knife Skills which I finished a few weeks ago. And yet, while I saw him working on it, I couldn’t believe I hadn’t thought of it myself!
I was able to get 1 cup of loosely-packed celery leaves out of a bunch of celery. When all is said and done, though, that yields 2 tablespoons of celery salt
But a little goes a long way with celery salt, so you’ll easily be able to get several rounds of Dill Dip, Homemade Onion Soup Mix, or some great Bloody Marys out of a batch!
Start by roasting your celery leaves at a low temperature for about 20 minutes.
Cool them slightly, then transfer them to a spice grinder. Add salt and pulverize.
Easy, right? So easy! Way easier than driving to 4 more stores to look for celery salt. Just one less thing to worry about in a pinch.
Thanks again to Chef Bruck for his brilliance in the kitchen.
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Homemade Celery Salt Recipe
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.
Recipe Notes
Inspired by the instructor of my Knife Skills class in culinary school, Chef Bruck.
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I am making this for my Thanksgiving Bloody Mary Bar! Love homemade anything and this is super clever!
Things I need in my life this second include a Bloody Mary Bar. Seriously, what a great idea! Thanks for your kind words, it is surprisingly easy (and yes, clever!) to make your own celery salt. Who knew? ;) Take care and thank you so much!
Hi,
Love your celery salt recipe. How long does it last for?
cheers,
Michele
Hi Michele, I would think at LEAST 6 months, same as a dried herb. I hope you love it! Thank you!
Thank you Meggan. Cheers, Michele
This recipe is a lifesaver; how did I not think to look for this sooner?!?! I am on the Autoimmune Paleo Protocol and cannot have celery seed which is typlically used to make celery salt. I love to put celery salt in my SCD chicken soup (I make a batch every other week), but since also following AIP, I had to stop using the salt. So happy to add that extra little bit of flavor back into my diet. Thank you!
Hi Crystal, I wasn’t familiar with APP but just did a quick google search. WOW, that’s one restrictive diet! I’m currently doing the Whole30, and I thought THAT was restrictive, but not even. Not compared to what you’re doing. I understand now that you can’t have seeds of any kind, hence no celery seeds, and I’m so delighted that you can have just a tiny bit more flavor in your soup with celery salt! Yay!!!! I also wanted to mention that I love to season chicken soup with fresh lemon juice and cilantro… might not be your thing, but I feel like you can use all the ideas you can get, LOL! I hope you don’t have to do this forever, but I’m sure it will help you with whatever struggles you are facing. I really think so many issues can be fixed if we just fix the food we are eating. Best of luck to you, and thanks for the sweet comment. Take care! -Meggan
I LOVE the lemon / cilantro idea…I may do lime to give it a little Mexican flavor. Yum!!! I’m a true believer in healing yourself through food. It’s restrictive, but the benefits thus far have been beyond worth it. A little creativity and you can make some incredible meals / snacks. Thanks again!