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Easy Homemade Celery Salt

I love making simple homemade ingredients like this quick and easy celery salt. My recipe has only two ingredients and no extra fillers or stabilizers like the store-bought kind. Follow this easy recipe and make your own celery salt at home.

A woman holding a bowl of celery salt and a bowl of celery leaves.

First of all, anytime you’re making something from scratch at home, the flavor is always better than the store-bought version.

This is true for my homemade garlic saltonion powder, homemade garlic & herb seasoningbreadfermented mayomustardfrom-scratch pumpkin puree, and even homemade brownies (especially homemade fudgy sourdough brownies!). And this homemade celery salt is no exception!

Furthermore, I love knowing every ingredient in my food and knowing I’m not using any unnecessary anti-caking agents, stabilizers, or other “iffy” ingredients no one can pronounce.

A woman mixing celery with salt.

Why I Love Homemade Celery Salt

One of my favorite seasoned salts is celery salt. Making from-scratch seasonings at home is much easier than one might think, and this particular recipe only calls for two ingredients everyone has access to.

You can have your own delicious celery salt, which smells incredible and tastes even better. See below for my celery salt recipe that’s not only easy but uses a garden waste product that would normally go to the chickens or pigs.

What Does Celery Salt do?

As the name implies, celery salt adds a salty celery flavor to savory dishes.

Good celery salt can be used on asparagus, chicken, fish, and other vegetables. Many people add it to their soups (like cream of chicken soup), potato and egg salad, or even sprinkle it directly on a hard-boiled egg.

Celery salt is often an ingredient in many other spice blends and adds a delicious flavor to many savory recipes. Give it a try in whatever dishes you use salt or flavored salts in.

Is Celery Salt Healthier Than Regular Salt?

Store-bought celery salt is usually made with celery seeds and stabilizers. It also lacks the natural vitamins and minerals found in real celery leaves and good salt.

Homemade celery salt has all of the great nutrients in it. So make your own instead!

What Is Celery Salt Made Out Of?

This homemade recipe for celery salt only calls for two ingredients: dried celery leaves and sea salt. That’s it!

How Long Will It Last?

Store-bought celery salt has additives to help it hold its flavor and give it a longer shelf-life. This homemade celery salt will last up to three months for the best flavor. It will start to lose some of its flavor after that, but will still be safe to eat.

Is There a Substitute For Celery Salt?

If you don’t have access to fresh celery leaves, you can make this recipe by grinding together celery seeds and salt (a spice grinder works great).

Many people also substitute lemon salt and garlic salt in their cooking if celery salt is unavailable.

Grab my recipe for homemade herbed garlic salt here!

A woman removing stems off fresh celery leaves.

How to Make Homemade Celery Salt

How to Dry Celery Leaves

This recipe calls for dried celery leaves. There are a few options for drying the leaves. I prefer a food dehydrator because I can control the temperature, however an oven will also work.

Alternatively, you could freeze-dry your celery leaves if you have a home freeze-dryer.

  • Dehydrator – Place two cups of celery leaves (with no stems) on your dehydrator tray for two to three hours until crispy to the touch (this is our favorite food dehydrator).
  • Oven – If you don’t have a dehydrator, you can dry herbs using an oven. Set the oven to the lowest temperature (usually between 180-200 degrees F). Place celery leaves on a cookie sheet and stir every five minutes to ensure no browning or burning occurs. When the leaves are crispy to the touch and crumble easily, cool on the counter for a few minutes before proceeding.
A woman crumbling dried celery leaves into a bowl of salt.

Ingredients

  • Dried celery leaves – Save celery leaves in a ziptop bag in the freezer until you have enough to dehydrate. You’ll need 2 cups of dried celery for this recipe, so you’ll need about 8 cups of fresh leaves for dehydrating.
  • Sea Salt – We always recommend Redmond Real Salt because it contains over 60 minerals and also multiple chlorides, which are very good for you. (Using that link for Redmond Salt will automatically give you 15% off your order!)
A woman crumbling dried celery leaves between her hands into a bowl.

Directions

  1. Measure sea salt into a mixing bowl.
  2. Crumble leaves into a bowl with salt. Alternatively, you can grind the celery leaves and salt together in a coffee grinder or spice blender. Pick out some of the “stemmier” parts if needed.
  3. Store in an airtight container or spice bottle.

More Posts You May Enjoy

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A woman holding a bowl of celery salt and a bowl of celery leaves.

Easy Homemade Celery Salt

One of my favorite seasoned salts is celery salt. I love making it from scratch it's incredibly simple to make. This homemade celery salt only has two ingredients and no extra fillers or stabilizers.
4.39 from 18 votes
Print Pin
Course: Condiment
Cuisine: American
Prep Time: 5 minutes
Dehydrating Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 48 servings
Calories: 1kcal
Author: Carolyn Thomas

Ingredients

  • 1/2 cup sea salt
  • 2 cups dried celery leaves

Instructions

  • Measure sea salt into a mixing bowl.
  • Crumble leaves into a bowl with salt. Alternatively, you can grind the celery leaves and salt together in a coffee grinder or spice blender. Pick out some of the “stemmier” parts if needed.
  • Store in an airtight container or spice bottle.

Notes

  • If you’re starting with fresh celery leaves, be sure to dehydrate them first:
    • Dehydrator – Place two cups of celery leaves (with no stems) on your dehydrator tray for two to three hours until crispy to the touch (this is our favorite food dehydrator).
    • Oven – If you don’t have a dehydrator, you can dry herbs using an oven. Set oven to the lowest temperature (usually between 180-200 degrees F). Place celery leaves on a cookie sheet and stir every five minutes to ensure no browning or burning occurs. When the leaves are crispy to the touch and crumble easily, cool on the counter for a few minutes before proceeding.
  • Celery salt will have its best flavor the first three months, so only make enough to last about that long.

Nutrition

Serving: 1teaspoon | Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 1187mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.03mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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