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.

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 Recipe

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 7 votes
Print Pin Rate
Course: Pantry
Cuisine: American
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 24 servings
Calories: 2kcal
Author: Meggan Hill

Ingredients

  • 1 cup loosely-packed celery leaves
  • 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: 0.25teaspoon | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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  1. George Dodson

    Any reason I can’t use the celery stalk also, to make the celery salt?

    1. Meggan

      Hi George, I don’t see why not! I haven’t tried it myself, but I believe if you are able to dehydrate the stems well enough that they will grind and combine with the salt, it should work. – Meggan

  2. Mariah

    When the celery leaves are finished in the oven, about how much does that measure? I have some leaves that are already dry, so am wondering how much to use.

    This recipe is a great way to use every part of the plant, thanks for sharing!

    1. Hi Mariah! If you do 1 cup loosely packed fresh celery leaves, dry them, and add 1/8 teaspoon salt and grind it all together, you will have about 2 tablespoons of celery salt. It’s hidden in the post somewhere, I need to get that info into the recipe card so people can see it! Thank you! -Meggan

  3. Carmen Munez

    Guess what I did before reading about how to make your own celery salt? I roasted a whole bunch of celery in the oven until it dried out and crunched it up in a plastic bag,thinking that’s how you make celery salt. I never thought it’s made from seeds. Do you think it’s okay to still use it o give food that great taste? I especially like celery salt on french fries. Thanks for your post. Now I have a better understanding about Celery salt.

  4. Ben Brigthon

    Thanks for the great recipe!5 stars

  5. Crystal B

    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!

    1. Crystal B

      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!

    2. meggan

      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

  6. Thank you Meggan. Cheers, Michele5 stars

  7. Hi,
    Love your celery salt recipe. How long does it last for?
    cheers,
    Michele5 stars

    1. meggan

      Hi Michele, I would think at LEAST 6 months, same as a dried herb. I hope you love it! Thank you!

  8. I am making this for my Thanksgiving Bloody Mary Bar!  Love homemade anything and this is super clever!5 stars

    1. meggan

      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!

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