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A small white bowl with homemade celery salt.
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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.
Course Pantry
Cuisine American
Cook Time 25 minutes
Total Time 25 minutes
Servings 2 tablespoons
Calories 19kcal

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. 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.
  2. 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.
  3. Storage: Store the celery salt in an airtight container in a dark place for up to 6 months.
  4. Freezer: Store Homemade Celery Salt in the freezer indefinitely.

Nutrition

Serving: 0.25teaspoon | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 308mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg