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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.
Recipe ingredients:
Celery leaves and salt! That’s it.
Step-by-step instructions:
- First, roast the celery leaves at 200 degrees for about 20 minutes.
- Cool them slightly, then transfer them to a spice grinder.
- Add salt and process until finely ground.
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.
Homemade Celery Salt
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
- Celery leaves: Store-bought celery salt is made from ground celery seeds and salt. In this version, we reduce food waste by drying out and grinding leftover celery leaves.
- 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.
- Storage: Store the celery salt in an airtight container in a dark place for up to 6 months.
- Freezer: Store Homemade Celery Salt in the freezer indefinitely.
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Fahrenheit or Celsius?
Hi Charlie, this is in Farenheit. It would be about 93 degrees Celcius. Have a great day! – Meggan
This is exactly what I was looking for! I remember my mom always had celery salt in her spice collection growing up and it’s the one thing I’ve been missing! I always forget to pick some up when I’m at the store and never thought to make it myself until I started delving into growing my own produce, foraging for herbs in my backyard, dehydrating and making my own versions of things I usually get at the store! I altered my steps a little bit by adding more salt (because the celery flavor is strong and I needed more volume). I also took it one step further and ground it up with a mortar and pestle for a finer consistency. I only had one bunch of celery and used the leaves of the inner part as well, but still only yielded a couple of table spoons. At least I can make my own now when I run out! Thanks for sharing this recipe!!
Thanks for sharing Heather, so glad you liked it! – Meggan
What kind of salt do you use?
Hi Christina, I use regular table salt. Take care! – Meggan
Am I missing something? I see no ratio of salt to celery.
Hi Jimmy, the ratio is 1 cup of celery leaves to 1/8 teaspoon salt. Thank you! – Meggan
Is there a big difference in flavor with celery leaf vs celery seed?
Hi Maria, celery seed is more concentrated so that may reflect in the recipe. Hope this helps! – Meggan
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.