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
- 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.
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.