Description
Make your own homemade celery salt with just dried celery leaves and unrefined sea salt. This easy garden-to-pantry seasoning is perfect for potato salad, soups, vegetables, and more.
Ingredients
Scale
- 1 cup dried celery leaves
- ¼ cup unrefined sea salt
Instructions
- Make sure celery leaves are completely dry and crisp. I like to use a dehydrator.
- Combine dried celery leaves and unrefined sea salt in a spice grinder or small food processor.
- Grind until the mixture reaches your desired consistency.
- Transfer to a clean, dry glass jar with an airtight lid.
- Label and store in a cool, dry pantry.
Notes
- Maintain a ratio of four parts dried celery leaves to one part salt when scaling the recipe.
- For small batches, use a mortar and pestle instead of a grinder or food processor.
- Store away from moisture, heat, and direct sunlight.
- Use within about one year for the best flavor.
- This homemade version is more herb-forward and less salty than many commercial celery salts. Adjust seasonings accordingly.